Search for: "Donna Schaffner"
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10 Dec 2017, 9:02 pm
According to Donna F Schaffner, Associate Director in Food Safety, Quality Assurance and Training for Rutgers Food Innovation Center, using Hazard Analysis and Critical Control Points, better known as HACCP, is an effective way to reduce dangers. [read post]
1 Apr 2018, 9:00 pm
“Verification procedures need to be put into place so the things a food company said it was going to do in its HACCP plan are actually done right,” says Donna Schaffner, HACCP consultant microbiologist and the Associate Director of Food Safety, Quality Assurance and Training for Rutgers Food Innovation Center South. [read post]
18 Mar 2018, 9:00 pm
” These are just a few of the questions a Hazard Analysis and Critical Control Points team needs to answer when establishing monitoring procedures for a food safety plan, says Donna Schaffner. [read post]
4 Mar 2018, 9:01 pm
These are a very important step in the HACCP process because if CCPs are not accurately identified, any step taken after will be compromised,” explains Donna Schaffner, independent HACCP consultant microbiologist and the Associate Director of Food Safety, Quality Assurance and Training for Rutgers Food Innovation Center. [read post]
26 Feb 2018, 8:27 am
“HACCP is comprised of seven principles as a structured way for food companies to go through the process of creating a food safety plan to identify which things are most important to keep products safe,” explains Donna Schaffner, independent HACCP consultant microbiologist and the Associate Director of Food Safety, Quality Assurance and Training for Rutgers Food Innovation Center. [read post]
8 Apr 2018, 9:00 pm
Failure to provide documentation that food was produced in a safe manner could result in a recall, according to Donna Schaffner, HACCP consultant microbiologist and the Associate Director of Food Safety, Quality Assurance and Training for Rutgers Food Innovation Center South. [read post]
11 Mar 2018, 9:00 pm
While CCPs are the last place a company can control for food safety hazards, critical limits must be set to ensure food safety hazards are eliminated or reduced and maintained at acceptable levels for each CCP, according to Donna Schaffner, independent HACCP consultant microbiologist and the Associate Director of Food Safety, Quality Assurance and Training for Rutgers Food Innovation Center. [read post]
29 Oct 2017, 9:09 pm
Donna Schaffner About the author: Donna F. [read post]
25 Mar 2018, 9:00 pm
“A HACCP plan outlines things that must be done a certain way to prevent food safety hazards,” explains says Donna Schaffner, HACCP consultant microbiologist and the Associate Director of Food Safety, Quality Assurance and Training for Rutgers Food Innovation Center South. [read post]
6 May 2019, 9:05 pm
Panelists are scheduled to include: Shawn Stevens of the law firm Food Industry Council LLC; Thuy Vu of Hammer Enterprises Integrated Solutions LLC; Steven Mandernach AFDO executive director; Donna Schaffner of Rutgers University; Will Daniels of IEH Inc.; and Dane Bernard of Bold Bear Food Safety. [read post]
16 Feb 2024, 9:03 pm
Donna Schaffner, Rutgers University Food Innovation Center, will lead this course along with Kara Mikkelson, Joseph Meyer and William Lachowsky. [read post]
29 Apr 2025, 9:03 pm
., (Etna Consulting Group); Donna F. [read post]
