International Conference on Quality Standards—Enhancing Customer Experience Through Standards Implementation
Nov. 9–10, 2015, in Indianapolis
• Gain insight into ISO directives
• Enhance customer experience through standards implementation
• Understand how standards can improve business outcomes
• Support quality and customer satisfaction through standards adoption
• Demonstrate savings through standards certification
• Learn about similarities among the revised standards
• Learn what is necessary to certify to the revised standards
• Broaden your network of standards-knowledgeable professionals
• Learn how to integrate multiple standards into one standards management system

Standards discussed: ISO 9001:2015, ISO 9001: 2008, ISO 14001, ISO 13485, AS9100

If you develop, process, distribute or sell food for a living, there is a bare minimum you need to know about food micro: •Which pathogens are most likely to cause trouble; •When/why do they threaten product/customer safety; and, •How to best manage/control the risks posed by these organisms. If you have never taken a food micro class, we will teach you the most critical points for food safety applications. Even if you have, you will learn when and how to use powerful – but often abused and misunderstood -- tests, tools and models that were not on the market just five years ago. Learn to make better choices by understanding the limits and applicability of data produced as well as the danger of starting with ill-considered assumptions!

Could your canned food products be vulnerable to contamination? By attending our Better Process Control School, you will learn how you can reduce your susceptibility and minimize your liability. According to FDA regulations, each processor of low-acid and acidified low-acid canned foods, including pet foods, must operate with a trained supervisor on hand at all times. Similar USDA/FSIS regulations and training requirements are in place for thermally processed meat and poultry products. These regulations are designed to prevent public health problems in these types of foods. Our BPCS teaches the practical applications of the principles underlying these regulations.

Discover the basic concepts of the Hazard Analysis Critical Control Point (HACCP) system and learn what it takes to develop a thorough plan to better support you and your company. Our hands-on, three-day workshop will take you through the steps and teach you how to create and implement a successful HACCP program. By implementing a successful plan, your facility can avoid the costs and liability associated with food contamination. HACCP principles help your employees understand the reasons behind your food safety controls, making it easier for them to do their job. It also leads to faster, more thorough product inspections, helping your facility earn a reputation for effective food safety.