Presenter: Pooja Khanna
Presenter Biography
Pooja Khanna is an accomplished Quality Assurance professional with over 11 years of experience in the food industry, including more than 8 years in QA management roles. She brings deep expertise in implementing and maintaining GFSI standards such as SQF, BRC, and FSSC 22000 across diverse food manufacturing environments. With strong leadership in food safety auditing, regulatory compliance, and cross-functional team training, Pooja has successfully led third-party audits and streamlined quality systems to enhance operational efficiency. Her educational background in Food Science and Nutrition Management, along with certifications such as PCQI and BRC Lead Auditor, further strengthens her role as a strategic and proactive food safety leader.
About this event:
MAJOR COMPONENTS OF THE FOOD SAFETY AND QUALITY PROGRAM
1. Responsibilities
Ø Senior Management Commitment
Ø HACCP team
Ø Food Safety Culture
2. Prerequisite Programs
Ø Premises
· Site Security and Food Defense
Ø Personnel
· Equipment and Maintenance
· Process Control
Ø Sanitation
· Control of Foreign Material
Ø Pest control
Ø Allergen Management
Ø Supplier Approval and Management Program
Ø Receiving, Storage and Shipping
Ø Waste Management
Ø Recall and Traceability Program
Register at this link: https://app.memberplanet.com/#/event/asqkitchenersectioncommittee/foodsafetyandqualityassuranceinthefoodindustry_1
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