There is an old saying in food processing—if you did not document it, it did not happen. While this is certainly an over simplistic way of thinking about documents in the food processing realm, it does accurately portray the importance of completing the right records and managing their disposition. This course provides a step-by-step process for a document manager and their team to control the entire food safety and quality document process, from document creation to timely destruction.
The concepts explored in this course are crucial for regulatory, Global Food Safety Initiative, and customer requirements. With many examples to help you navigate this complicated process, this course explains document organization, completion and approval. It also outlines creating the correct forms, completing the required documents, storing and updating them as well as discarding obsolete ones. By taking this course, you will learn the end-to-end document control and management procedure, which will help you establish process excellence and efficiency throughout your organization.
Discuss the importance and benefits of document control and management
Discuss the development of a document control team
Discuss the seven steps for controlling and managing documents
Compare written documents and records to electronic records
Vice President, Technical Services IEH Laboratories & Consulting Group
Meet the Instructor
Dr. Gene Bartholomew
Dr. Gene Bartholomew joined IEH as Vice President of Technical Services in 2019. He earned an M.S. and Ph.D. in microbiology from Cornell University and a B.S. in biology from Bucknell University. Dr. Bartholomew began his professional career at International Paper in 1983 as a research scientist. During his 15 years there, he commercialized and validated an aseptic packaging system, managed a beverage pilot plant and its laboratory, started taste panel testing for the company, and advanced to manage several products, and development groups. Dr. Bartholomew then joined Smithfield Foods Packaged Meats. He started in the John Morrell Group as the corporate director of food safety for 7 meat processing and slaughter facilities and 1 spice plant. He later took on the role of Senior Director of Corporate Food Safety, during which he was responsible for 14 meat processing plants and several FDA-regulated plants. Throughout his 20-year career at Smithfield, he led HACCP plan design and validation, thermal processing, regulatory compliance, sanitation, allergen control, and environmental pathogen monitoring. He also managed a corporate microbiology laboratory and its accreditation, has certifications in HACCP training, BRC, and SQF schemes, and is a Preventive Controls Qualified Individual. Dr. Bartholomew was a founding member of the North American Meat Institute Listeria Control Workshop and has taught numerous courses to members of the food industry.