About the Webinar
For food and beverage companies, quality is a critical driver of success, particularly in the seafood industry where processors contend with a variety of challenges and risks in bringing product to market, including decomposition, adulteration, and mislabeling/misbranding. Effective risk assessment and supply chain controls are imperative in meeting the demands of regulators and customers.
In this training webinar, join Scott Zimmerman, M.Sc., CP-FS (Founder & CEO, Safe Quality Seafood Associates, LLC), as he discusses best practices for producing safe, high-quality seafood, and the critical points in production that in the long-term, benefit from digitization of operational data. His presentation will focus on important points in production including sourcing raw material, sanitation, processing, non-conforming products, and verification.
In this webinar you will learn:
- Insights on how HACCP and GMPs are applied to manage safety and quality in a highly-regulated industry
- Key points in the production process where you can expect to be challenged
- How automating collection and analysis of operational data will change the culture of your operation
Scott Zimmerman, M.Sc., CP-FS
Founder & CEO, Safe Quality Seafood Associates, LLC
Since 2000, Scott Zimmerman, M.Sc., CP-FS, Founder & CEO, Safe Quality Seafood Associates, LLC, has worked in food safety, quality assurance, regulatory compliance, aquaculture, and fisheries management. He has professional training in Hazard Analysis Critical Control Point (HACCP), Prerequisite Programs (cGMP/SSOP), US import/export regulation, first, second and third party audits, traceability, withdrawal, recall, and product detention. His primary focus is GFSI benchmarked certification standards and regulatory requirements for wild and aquacultured seafood.
Mr. Zimmerman earned his bachelor’s degree at University of Miami (FL) and a Masters degree in Applied Science (Aquaculture) at James Cook University in Townsville, Australia. He holds training certifications from AFDO, NFI/FDA, GAA/BAP, GLOBALG.A.P., ISO 9001:2000 and SQF. He also has achieved a Certificate of Registration with the National Environmental Health Association as a Certified Professional of Food Safety (CP-FS).