Broadcast Date: July 17, 2020
View the Webinar
Webinar Summary
The Centers for Disease Control has issued reopening guidance for cleaning and disinfecting public spaces. This guidance will require the organizations to plan, implement, and maintain steps to keep employees, patrons, and participants safe while visiting these areas. Creating and communicating this plan through written policies can present a challenge for business owners. Standard Operating Procedures (SOPs) that address cleaning practices, handling Personal Protective Equipment, and employee hygiene are great business tools for achieving safety and consistency.
This webinar will examine the process of writing effective SOPs. It will explain the rationale behind their use, which factors influence their effectiveness and methods of revision. The course will finish with a comparison of SOPs, taking a more in-depth look at what may help or hinder the final user of the document.
About the Presenters
Michelle Acheson-MacLeod
NC Bionetwork | Michelle Acheson-MacLeod is a graduate from the University of Florida and Appalachian State University with degrees in mathematics and fermentation science. Michelle’s experience in the food manufacturing industry includes brewing beer and sake, sanitation, packaging, quality control, sensory analysis, recipe creation, management, and the propagation of yeast and koji. Since joining BioNetwork in 2018, Michelle has provided instruction and course development in the areas of food safety, HACCP, PCQI, FSMA, cGMPs, FSSC 22000, writing techniques, good documentation practices, auditing, fermentation science, sake production, sensory analysis, and sanitation. |
Samantha Humphrey
NC Bionetwork | Samantha Humphrey has worked in many facets of the food industry - from the farm to the kitchen to the lab. She has experience with nutrition, food safety, public health, supply chain management, food manufacturing, environmental monitoring, HACCP, food microbiology, and much more. Most recently, she has worked closely with small food businesses to optimize GMPs, standardize SOPs, and develop Food Safety Plans. |
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