When:Thursday, 26 April 2018 from 10:00 AM to 10:30 AM (EDT)
Where: Zoom link will be sent to you when you register (you’ll need to download the Zoom app to participate)
Abstract: How does your R&D group ensure new products are safe? When R&D works effectively with others in your facility increases effectiveness of meeting food safety requirements and standards of GFSI programs. Factors R&D considers go beyond product attributes such as water activity and pH. Learn how R&D plays a role from ingredient sourcing to packaging and marketing.
Presenter: Esther Bonfoco-Perz creates new food products. She brings more than 25 of experience developing numerous products including pasta, meat, fish, bakery, confectionary and frozen. Whether it’s retail, food service, private label, or RTE foods, Esther ensures food safety is kept top of mind when they’re rolled out. Esther is the R&D Director for Original foods in Dunnville, Ontario. Before this, she worked at ADFM milling, Thyme and Truffles, and Bella Pasta/Olivieri Foods.
About the Organizer: The Food Safety Culture working group helps small and medium food businesses, particularly in Ontario, enhance their food safety performance through the lens of improving culture in the organization. Currently we offer 30-minute webinars that cover one topic in a 10-minute presentation followed by a Q and A session. Businesses seeking information can participate in our educational sessions. Individuals interested in professional development can contact us for more information. The group is an independent “management club” established with the support of the Agri-food Management Institute and Growing Forward 2.