Food Safety Best Practices for Operations, Engineers, and Sanitarians (afternoon; included in Saturday Education Pass)
This session will help your plant managers, operations leaders and sanitarians as well as your leadership understand how your food safety programs compare to the rest of the baking industry. This benchmarking session begins with an overview of how the food safety bar continues to be raised. Attendees can then get a more in-depth view of today’s best practices and evolving requirements with the following break-out sessions:
- Minimizing Risk and Optimizing Efficiency through Proper Equipment and Plant Design
- How GFSI and Its Benchmarked Standards are Driving Best Practices
- FSMA: Where Should You Be Now?
- Most Common GMP Issues Cited– Are You at Risk in the Same Areas? What The Best-in-Class Do to Mitigate These Risks
The session closes by giving you an opportunity to ask question of a panel of food safety experts.
PRICE: Included in $125 Saturday Education Pass
Track: Wholesale - Plant Operations
Industry Segment: Both
Keyword(s): AIB, Sanitation
Instructor(s): Alfonso Capuchino, Karl Thorson, Leonard Steed, Stephanie Lopez, Earl Arnold
Alfonso Capuchino, AIBI Certification Services (AIBI-CS), General Manager Certification Services
Alfonso Capuchino is the General Manager for AIBI Certification Services. He has held this position since 2016, and as such is a member of AIB’s executive leadership team. A native of Mexico with extensive experience in Hispanic markets, Alfonso began work with AIB in 2015 as Senior Director of Certification Services.
Alfonso has 26 years of industry experience, highlighted by the development and implementation of management systems as a consultant, and more than a decade of work in third party certification services. He is familiar with US, Canadian, and Latin American food legal requirements as well as EU regulations, regional processes, and cultural conditions. Alfonso’s varied work has made him conversant with the needs and requirements of organizations ranging from small companies to multi-national conglomerates. He maintains qualification in Quality, Environmental, Occupational Health and Safety, and Sustainability as well as four primary GFSI standards of Food, Logistic, Brokers, and Packaging.
Karl Thorson, General Mills, Global Food Safety and Sanitation Manager
Karl Thorson is a Food Safety Manager, leading Sanitation for General Mills globally. Karl received his BS in Food Science from the University of Minnesota. His has 22 years of experience with Pillsbury/General Mills in Quality, Operations, and Sanitation. His areas of focus include allergen and pathogen control, sanitary design, and sanitation training/education. He has been recognized as the Baking & Snack’s 2016 Operations Executive of the Year and 2016 Sanitarian of the Year by IAFP.
Leonard Steed, AIB International, Manager Food Safety Services North America
Leonard Steed is a Regional Manager for AIB International Food Safety Services and has held this position since early 2018. He oversees our food safety professionals and their activities in North America. Previously Len served as the Global Innovation Manager for AIBI from 2014, with primary duties for identifying and developing new products and services for regulatory and client improvement in food safety and quality management systems.
Prior to his current position, Len was Head of AIB’s GFSI Certification Services, and Head of HACCP Accreditation and Specialty Audits. With 40 years of experience in his career with AIBI, Len has performed numerous GMP, HACCP, food safety management and quality systems audits as well as providing training in primary production, meat processing, dairy, milling, baking, seafood, processed foods, animal food, confectionery and packaging material.
Len maintains certifications for the American Society for Quality (ASQ) auditor for quality systems (CQA), HACCP (CHA), ISO-9000 Lead Auditor, HACCP Alliance Lead Instructor, Food Safety Preventive Control Alliance Lead Instructor for Human Food and Foreign Supplier Verification Program and AIB Food Defense Coordinator.
Stephanie Lopez, AIB International, Vice President Operations, Americas
Stephanie Lopez is Vice President of Operations for AIB International for the North American and Latin American regions. Stephanie has 26 years of experience in the food and beverage industry, including 11 years working in manufacturing in roles of quality, sanitation, and product development. Her manufacturing experience includes large multi-national organizations and family-owned firms. Stephanie has 15 years of experience working for AIB International. She began as a food safety inspector with AIB International in 2000. Since then, she has held various roles in auditing, certification, product development, training and education. For the past 7 years, Stephanie has been a member of AIB International’s Executive Team. With a bachelor’s degree in Microbiology, a master’s degree in Business Administration, and a passion for learning new things, Stephanie is an enthusiastic trainer, prolific author, and respected leader.
Earl Arnold, AIB International, Global Quality Manager, Food Defense and FSMA
Manager, QA Food Defense and FSMA
AA, Central Texas College, Killeen, TX, US
Earl Arnold is a food defense and FSMA Manager for AIB International. He has held this position since 2016. He joined AIB in 2014 as a food defense Subject Matter Expert.
Prior to coming to AIB, Earl had a fifteen year military career with the US Army as a food inspection manager. In that role, Earl trained and supervised more than 500 individuals in food security operations, food safety, sanitation, quality control, and risk management.
Earl serves as the lead instructor for AIB’s food defense seminars, writes and presents on food defense issues, and has completed training for HACCP, FSMA, and food safety and sanitation.