Free Webinar to Make Sense of New FDA Regulations
New federal regulations on food safety have broad implications for the food industry. To make sense of the changes, Qualtrax is pleased to present a free webinar, “The Food Safety Modernization Act: What It Means and How to Prepare.”
Christiansburg, VA, February 16, 2011 --(PR.com)-- New federal regulations on food safety have broad implications for the food industry.
Expanded Food & Drug Administration (FDA) authority to inspect records related to food affects any factory, warehouse or importer that manufactures, processes, packs or stores food.
To make sense of the changes, Qualtrax is pleased to present a free webinar, “The Food Safety Modernization Act: What It Means and How to Prepare.”
Hosted by a nationally recognized attorney focusing on FDA law and a leading food-industry consultant, the webinar will cover what these changes really mean and what you need to do now to be ready.
The webinar will be held on March 21, 2011, from 2-3 p.m. EDT. Only 500 spots are available for this free event. To sign up, please register here: https://www3.gotomeeting.com/register/279577990.
About The Presenters
Christine M. Humphrey, Esq., C. Humphrey & Associates P.A.; Principal, Humphrey Regulatory Consulting, LLC (HRC,LLC)
Christine M. Humphrey, Esq. has 17 years of FDA experience. Ms. Humphrey worked inside of the FDA for 10 years as a field investigator, compliance officer and advisor to the Office of Regulatory Affairs. Ms. Humphrey is in her 7th year of private practice and focuses her legal practice on FDA matters, including domestic and foreign inspections of all FDA-regulated food products; import and export processes; criminal, regulatory and administrative actions; risk management; and regulatory due diligence.
Ms. Humphrey has extensive experience handling seafood HACCP matters, including representation of domestic and foreign processors affected by FDA regulatory actions, criminal investigation and import alerts. Many of Ms. Humphrey's clients seek her counsel to prevent, mitigate or respond to FDA regulatory action against their domestic or foreign facilities, including imported products that are the subject of FDA administrative or Customs' civil enforcement (seizure, monetary penalties or claims for liquidated damages) and criminal investigations related to smuggling. Ms. Humphrey has successful criminal prosecution experience with respect to smuggling of illegal products into the U.S. and has served as co-counsel with the Department of Justice.
Ms. Humphrey provides regulatory consulting to food companies of all sizes and is the principal of Humphrey Regulatory Consulting, LLC, (HRC, LLC) a regulatory consulting company comprised of former FDA personnel and industry experts. She holds a bachelor’s degree from Bellarmine University and a law degree from the University of Miami School of Law.
Cathy Crawford, Vice President, HACCP Consulting Group, L.L.C.
Ms. Crawford has a broad range of experience in consulting, food manufacturing and food chemistry / microbiology laboratories. She was the Director of Regulatory & Technical Services for a privately owned meat and poultry processing company where she was responsible for regulatory compliance, developing food safety strategies, ensuring appropriate export programs, and coordinating recall responses when necessary.
Specializing in food defense programs, she was the instructor for a series of food defense workshops sponsored by the USDA Food Safety Inspection Service (FSIS). She also facilitated national focus group meetings, bringing together industry, trade association and FSIS representatives to produce new model voluntary food defense plans and FSIS Guidance Material.
Ms. Crawford is also an enthusiastic trainer who has provided HACCP and other food safety training to a wide variety of businesses, including meat and poultry processors, bakeries, fruit and vegetable processors/packers, and food service establishments. In addition to her contributions within the HACCP Consulting Group, she is also a senior consultant for the Quality Support Group.
She is a registered auditor for Safe Quality Foods (SQF) and a certified instructor for the National Restaurant Association’s ServSafe Program. She holds a certificate in international food law from the Institute for Food Laws and Regulations at Michigan State University. She holds a master’s degree in food safety from Michigan State and a bachelor’s degree in biology from Arizona State University.
About Qualtrax
Qualtrax, Inc., a wholly-owned subsidiary of CCS-Inc., provides compliance software that enables electronic document and process management. Qualtrax focuses on heavily regulated industries where compliance with standards such as SQF, BRC, PAS 220, ISO 22000, FDA 21 CFR Part 11, HACCP, and others presents challenges to organizations. Qualtrax greatly simplifies document management, workflow tracking, and business and manufacturing process control. To learn more, please visit www.qualtrax.com.
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Expanded Food & Drug Administration (FDA) authority to inspect records related to food affects any factory, warehouse or importer that manufactures, processes, packs or stores food.
To make sense of the changes, Qualtrax is pleased to present a free webinar, “The Food Safety Modernization Act: What It Means and How to Prepare.”
Hosted by a nationally recognized attorney focusing on FDA law and a leading food-industry consultant, the webinar will cover what these changes really mean and what you need to do now to be ready.
The webinar will be held on March 21, 2011, from 2-3 p.m. EDT. Only 500 spots are available for this free event. To sign up, please register here: https://www3.gotomeeting.com/register/279577990.
About The Presenters
Christine M. Humphrey, Esq., C. Humphrey & Associates P.A.; Principal, Humphrey Regulatory Consulting, LLC (HRC,LLC)
Christine M. Humphrey, Esq. has 17 years of FDA experience. Ms. Humphrey worked inside of the FDA for 10 years as a field investigator, compliance officer and advisor to the Office of Regulatory Affairs. Ms. Humphrey is in her 7th year of private practice and focuses her legal practice on FDA matters, including domestic and foreign inspections of all FDA-regulated food products; import and export processes; criminal, regulatory and administrative actions; risk management; and regulatory due diligence.
Ms. Humphrey has extensive experience handling seafood HACCP matters, including representation of domestic and foreign processors affected by FDA regulatory actions, criminal investigation and import alerts. Many of Ms. Humphrey's clients seek her counsel to prevent, mitigate or respond to FDA regulatory action against their domestic or foreign facilities, including imported products that are the subject of FDA administrative or Customs' civil enforcement (seizure, monetary penalties or claims for liquidated damages) and criminal investigations related to smuggling. Ms. Humphrey has successful criminal prosecution experience with respect to smuggling of illegal products into the U.S. and has served as co-counsel with the Department of Justice.
Ms. Humphrey provides regulatory consulting to food companies of all sizes and is the principal of Humphrey Regulatory Consulting, LLC, (HRC, LLC) a regulatory consulting company comprised of former FDA personnel and industry experts. She holds a bachelor’s degree from Bellarmine University and a law degree from the University of Miami School of Law.
Cathy Crawford, Vice President, HACCP Consulting Group, L.L.C.
Ms. Crawford has a broad range of experience in consulting, food manufacturing and food chemistry / microbiology laboratories. She was the Director of Regulatory & Technical Services for a privately owned meat and poultry processing company where she was responsible for regulatory compliance, developing food safety strategies, ensuring appropriate export programs, and coordinating recall responses when necessary.
Specializing in food defense programs, she was the instructor for a series of food defense workshops sponsored by the USDA Food Safety Inspection Service (FSIS). She also facilitated national focus group meetings, bringing together industry, trade association and FSIS representatives to produce new model voluntary food defense plans and FSIS Guidance Material.
Ms. Crawford is also an enthusiastic trainer who has provided HACCP and other food safety training to a wide variety of businesses, including meat and poultry processors, bakeries, fruit and vegetable processors/packers, and food service establishments. In addition to her contributions within the HACCP Consulting Group, she is also a senior consultant for the Quality Support Group.
She is a registered auditor for Safe Quality Foods (SQF) and a certified instructor for the National Restaurant Association’s ServSafe Program. She holds a certificate in international food law from the Institute for Food Laws and Regulations at Michigan State University. She holds a master’s degree in food safety from Michigan State and a bachelor’s degree in biology from Arizona State University.
About Qualtrax
Qualtrax, Inc., a wholly-owned subsidiary of CCS-Inc., provides compliance software that enables electronic document and process management. Qualtrax focuses on heavily regulated industries where compliance with standards such as SQF, BRC, PAS 220, ISO 22000, FDA 21 CFR Part 11, HACCP, and others presents challenges to organizations. Qualtrax greatly simplifies document management, workflow tracking, and business and manufacturing process control. To learn more, please visit www.qualtrax.com.
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Contact
Qualtrax, Inc.
Katie Gignac
540-382-4234 x179
www.qualtrax.com
Katie Gignac
540-382-4234 x179
www.qualtrax.com
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