The Safe Life of a Candy Product
June 4-6, 2024 | Lancaster, PA
Hosted by
Agenda Overview
This two-and-a-half-day course will introduce attendees to food safety culture and provide the tools needed to maintain a food safety program, whether your company is a small candy maker or a large manufacturer. An interactive, critical-thinking approach will provide attendees with a deeper understanding of regulatory requirements and moral responsibilities of developing a product for consumer consumption.
Topics
- Understanding producer obligations and food safety culture from FDA standpoint to ensure products are not “adulterated” or “misbranded” and what those words mean
- Review outbreak data and impact of foodborne illnesses
- Preventing biological hazards
- Chemical hazards – allergens, labeling requirements, and other types of hazards such as drug residue, pesticide residue, toxins, etc.
- Physical hazards – potential sources, role of maintenance/engineering, importance of good warehousing practices, methods of foreign object material detection
PMCA will follow any CDC and local health department guidelines that may be in place during the course. The safety of attendees, instructors and staff is our top priority.
Instructors
Liliana Casal-Wardle, The Acheson Group
Dr. Liliana Casal-Wardle is principal of LCW-Your Safe Food LLC, senior advisor, food safety for TAG-The Acheson Group and FSPCA Human Foods lead instructor.
She has 27 years of experience in the private global sector, holding technical and global executive leadership roles at The Acheson Group, TAG, and The Hershey Company.
Dr. Casal-Wardle has managed a diverse portfolio of food platforms, focusing on food safety culture, risk mitigation, project and process design for brand and consumer protection.
She collaborates with clients to skillfully enhance food safety risk management practices across their global supply chain to ensure safer, regulatory-compliant food. Her focus is to support them in strengthening education, building knowledge, expertise, and strategic critical thinking in food safety and quality for the shared objective of protecting consumers.
She has a Ph.D. from the organic chemistry department of the University of Buenos Aires and a professional change management certificate from Michigan State University.
She has worked in Sao Paulo, Brazil and Melbourne, Australia, and has been a researcher and educator at the University of Buenos Aires and Sao Paulo. She speaks three languages and is a member of IAFP, IFT and PMCA.
Marlene Stauffer, Blommer Chocolate Company
Marlene Stauffer graduated from The Pennsylvania State University with a food science degree in the College of Agriculture Sciences. She has been with Blommer Chocolate Company since 1982. Her role is director of regulatory compliance.
She also offers support for all aspects of food safety and quality from raw materials, manufacturing, quality systems, product development to technical assistance for customers.
Marlene was the leader of the NCA Proposition 65 Industry Working Group to recommend best practices. Certifications include FSPCA Preventive Controls for Human Food PCQI, FSVP, Internal Auditor by SAI Global and Advanced International HACCP Alliance. Marlene has been an instructor at several NCA, PMCA, RCI and university classes and spoken at PMCA, RCI, AACT, BCMA, FCIA, CMAA and CASA events.
Marlene is a member of the PMCA Production Conference Program and Education committees. She is also a member of AACT (American Association of Candy Technologists), the NCA Chocolate and Regulatory and Health and Nutrition Committee, a board member of FARRP (Food Allergy Resource and Research Program), Cocoa Merchants Regulatory Committee (CMAA) and a member of the Pennsylvania Ag Council. She is a past recipient of the Marie Kelso and Stroud Jordan awards, past PMCA president and board chair and presently president of the Food Industry Group.
Accommodations:
Info will become available soon. PMCA staff will reach out to those already registered with this information.
Fees:
$1,300 per person for employees of PMCA member companies
$1,300 per person + cost of membership for non-member companies
Please contact PMCA if unsure of your membership status. If you are not currently a member, learn more about PMCA membership or fill out an application.
Membership Payment Categories:
$295.00 — Consultants less then 5 employees, entrepreneurs and emerging companies less than 10 years in business
$650.00 — 100 employees maximum working directly in the confectionery industry
$900.00 — 1,000 employees maximum working directly in the confectionery industry
$2,900.00 — More than 1,000 employees working directly in the confectionery industry
Fee includes all course materials, lunches, a welcome event and transportation between the hotel and the facility. Light snack items and beverages will also be available in the classroom, but attendees should arrange their own breakfast and dinner accommodations if needed.
Conditions:
PMCA reserves the right to cancel the course or make changes in the course or instructors. If PMCA cancels the course for any reason, full refunds will be made.
Extended Cancelation Policy: Cancelations by registered attendees will be accepted two weeks before the course starts subject to a $50.00 cancellation fee. After this time, no refunds will be made. A substitute may be named at any time.
Personal Liability:
PMCA, PMCA staff, course instructors and the host facility are not responsible for any personal injury or other condition sustained or arising during the course.