Training for HACCP Implementation in the Processing Sector

Dr. Carol Wallace of the University of Central Lancashire will present a seminar, “Best Practices in Training for Effective Food Safety Management and HACCP Implementation in the Processing Sector,” on Tuesday, November 13, 2012, from 3:30 to 4:30 p.m. in 103 Schaub Hall on the N.C. State University campus in Raleigh, N.C. Dr. Wallace is visiting N.C. State University while on sabbatical to discuss potential collaborative projects. View her faculty profile.

Dr. Wallace is a microbiologist with 25 years of experience in the food industry, including nearly 20 years in food manufacturing, retailing and consultancy prior to joining academia. She is an expert in food safety management and Hazard Analysis and Critical Control Points (HACCP) training and education in the United Kingdom. She is Fellow and Trustee of the Royal Society for Public Health, and Fellow of both the Institute of Food Science and Technology and the Higher Education Academy.

Her interests are the factors impacting HACCP effectiveness, having researched this area in detail within multinational food manufacturing companies. She also has experience with third-party auditing systems, since she previously led a British Retail Consortium Certification Body.

Event Contact
Clint Stevenson, Ph.D.
Assistant Professor
Department of Food, Bioprocessing and Nutrition Sciences
North Carolina State University
116A Schaub Hall, Campus Box 7624
Raleigh, NC  27695
e-mail:  clint_stevenson@ncsu.edu
office: 919.513.2065
cell: 919.800.9297

Written By

Janyne KizerOperations and Systems Specialist (919) 513-7000 Extension Information Technology - NC State University

Posted on Nov 1, 2012

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