you will receive a Raw Material Assessment Scorecard, similar to the example you downloaded
FOR EACH FOOD SAFETY RAW MATERIAL ASSESSMENT:
you will receive a report on known food safety hazards (microbiological, chemical, physical, allergens) and country of origins with known hazards
Your Raw Material Assessment will be conducted by:
Executive Manager Technical Solutions
MBA Distinction (Seafood Management), B.App.Sc (Biology), Diploma (Export Management)
Clare Winkel has worked in the food industry since 1987 in Australia, New Zealand, Europe, North America, the Caribbean and the South Pacific. Clare is a panel member of electronic working group on the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) and a member of the Allergen Bureau Agricultural Allergen Cross Contact Working Group.
Clare is a registered trainer, a Lead Auditor for SQF and BRCGS, and is trained in numerous food safety management system including; HACCP, SQF, BRC Global Standard Food/Storage and Distribution/ Agents and Brokers/ Packaging. In 2016 Clare developed a methodology to rank the risk of internal and external supply chain threats within a food supply chain and has used this method to assess threats across numerous supply chains including fresh produce, seafood and beverage sectors. Clare has a particular interest in food safety
and site security, food defense, food fraud vulnerability and traceability and has
developed many training courses on the subject matter sharing her knowledge,
methodology and expertise.
APPROVED TRAINING PARTNERS
Approved Training Partners (ATPs) are trainers who train auditors, sites, consultants and retailers within BRCGS Global Standards requirements and protocol.
An initiative of the Allergen Bureau
Training Providers are endorsed by the Allergen Bureau to provide VITAL® training.
William Angliss Institute of TAFE is located in the Melbourne CBD, Victoria, Australia providing a specialist training and vocational education in Hospitality, Tourism and Culinary Arts