Food Safety Education
Since 1999
Educator or Instructor
Section
Do you want to advertise your
training courses in FoodHACCP?
If you want to advertise your
training course or education
course in FoodHACCP,
please send us email with the
training information. After
evaluation, we will advertise in
this website. We have more than
11,000 members subscribing this
website for education and
training courses for food safety
and quality.
info@foodhaccp.com
Contact us
Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
Specification Development and Implementation
Maintaining Food Safety and Customer Satisfaction through effective Specification
Development and Implementation
(Webinar length:  1h 17m)

An effective specification not only defines the product and process being purchased by the
customer, but also serves as an extension of the purchasing contract. Specifications are a
customer’s greatest tool for ensuring that the product purchased meets the quality and safety
standards expected. Effective specifications must be complete and accurate. All
requirements must be contained within the specification. Shipping and receiving
expectations, pre-requisite quality programs, packaging guidelines, and any other
requirements should be detailed in the specification. Lastly, the supplier must have
processes, programs, and materials capable of meeting the specification and the end
product must meet the ultimate customers’ demands.

The presentation will also outline the organizational commitment required to develop and
maintain effective specifications.

Areas Covered:

Detailed descriptions which effectively define the products physical characteristics
Incorporating quality control points
Validating chemical, physical and micro tolerances
Defining testing/verification expectations
Common regulatory and company requirements to include
Document control methods
Key components to be included in the specification
Best practices (do’s and don’ts) when creating new product specification
Issues/challenges needed to address before finalizing product specification

Who will benefit:

Quality Assurance Managers
Production Managers
Laboratory Managers
Food Safety Personnel
HACCP Coordinators
Government Food Inspectors
Sanitation Managers
Corporate and Plant Microbiologists
Processing Engineers
Operations Supervisors and Managers


Presenter - Angeline Benjamin

Angeline Benjamin is the president of B&B Food Safety Solutions, a food safety consulting
firm. She has been in the quality assurance and food safety business for over 30 years.

Angeline began her quality assurance career at Hunt-Wesson Foods. She then worked for
Denny’s and Carnation. She spent over 20 years with Taco Bell, a division of Yum! Brands.
While there, she developed and implemented food safety training and certification for
restaurant management; served on the regulatory committee that promoted food safety;
developed and managed the food safety and quality restaurant audit system; led and
managed the Taco Bell Crisis Management Program; acted as the food safety officer for
Taco Bell division in which she provided food safety expertise and regulatory requirements for
Taco Bell operations and the Restaurant Support Center.

Webinar Price ($289)
Click here to buy it

Copyright (C) All rights reserved. FoodHACCP.com. For more information send email to
info@foodhaccp.com   TEL) 1-866-494-1208 FAX) 1-253-486-1936
1
1
1
1
1
1
1
1
1
1
1