Behind the Counter: Food Safety for Grab-and-Go Success
In this comprehensive session, Indy Food Safety Consulting will guide convenience retailers and foodservice professionals through the critical aspects of food safety in grab-and-go operations. Led by experienced food safety experts with extensive backgrounds in food manufacturing and retail operations, this session will address the unique challenges faced by retail locations offering ready-to-eat foods, from proper temperature control and cross-contamination prevention to regulatory compliance and employee training.
Participants will explore Hazard Analysis Critical Control Points (HACCP) principles tailored to convenience retail environments, learn about Preventive Controls for Human Food as outlined by FSMA regulations, and discover how Safe Quality Food (SQF) standards can elevate their food safety programs. This interactive Q&A format encourages attendees to bring their real-world scenarios and receive practical, implementable solutions from Indy Food Safety Consulting that will strengthen their grab-and-go programs, protect consumers, and enhance their business reputation.
Jonathan Warren
Indy Food Safety Consulting
LinkedIn
THIS EDUCATION SESSION COVERS
