Please join us on November 17, 2009, as ASQ Cincinnati Section presents a dinner meeting focused on Global Food Safety and Quality.

Event is free, Buffet Dinner provided for $20/$25. RSVP - http://asqcincinnati.org/meetings.htm

First up is Jack Hamilton from Eagle Food Registrations, discussing the use of HACCP, (Hazard Analysis and Critical Control Points) in the food industry. Jack will also present an overview and comparison of several Global Food Safety Initiatives that are gaining popularity in the U.S. : Safe Quality Food (SQF), Food Safety System Certification (FSSC) 22000 and the British Retail Consortium (BRC) Food Technical Standard.

Following dinner, we will hear from Gary Hensley, Quality Assurance Manager of Sara Lee Foods in Alexandria, KY. Gary will be discussing regulatory agencies of the food industry along with the application of HACCP principles in creating a safe food product. Gary will also be discussing the Safe Quality Food Code and how the SQF code provides the food industry the ability to design a quality program that works with the seven HACCP principles. He will conclude with how lean six-sigma, standardized work, problem solving and other lean manufacturing tools can be used as the driving forces in producing a quality food product.

Meeting sponsored by Eagle Food Registrations and Cold Jet.

Meeting Location is Raffel's Banquet Center, 10160 Reading Road, Evendale, OH 45241 .

---

AGENDA:

5:30pm Dinner Registration & Open Networking 6:00pm Jack Hamilton, Eagle Registrations 6:45pm Dinner 7:20pm Section Update 7:30pm Gary Hensley, Sara Lee Foods 8:30pm Adjourn

Please visit our website www.asqcincinnati.org

Questions ? Contact asqcincinnati@gmail.com