Contact: Kathy Brown, WSCI Administrator, kathy@planningoptionsinc.com, 262-740-2180
Wisconsin Cheesemakers: Are You Prepared to Withstand a Product Recall?
WISCONSIN DELLS, Wis. – The Wisconsin Specialty Cheese Institute kicks off 2014 with a dynamic educational session on product recall preparation at its Feb. 21 meeting.
The event takes place at the Chula Vista Resort in the Wisconsin Dells, and begins at 9 a.m. with a short business meeting, followed by informative presentations on withstanding a product recall. Real life cases will be discussed, and expertise regarding pathogens, testing methods, choosing the right laboratory, legal rights, and appropriate responses to the media will be shared. Included in the media response piece will be a segment on how to equip your employees with the knowledge they need during a crisis situation. Lunch is provided and the session will adjourn at 3 p.m.
“This is definitely a program not to miss,” said Shirley Knox, Vice President of the Wisconsin Specialty Cheese Institute. “During presentations, you will hear from four industry experts discussing our rights and responsibilities as a company during a product recall and how to prepare and protect ourselves from the “it could happen to anyone, anywhere and at anytime” situation. This is a great educational opportunity for all cheesemakers, marketers and suppliers to the industry who attend.”
Speakers include:
• Harry S. Field, Attorney, specializing in civil and corporate litigation and crisis management for manufacturing, including food and medical devices.
• Charles Diebel, President, Diebel Labs. He is a HACCP Certified Lead Instructor and a GMA SAFE Auditor.
• Leigh Roadman, Criminal Attorney from Martin, Brown, Sullivan, Roadman, and Hartnett. His practice focuses on federal criminal investigations and prosecutions involving the FBI, USDA, FDA, and the IRS among others.
• Tim Oliver, Present of Morgan Myers, a public relations firm in Wisconsin. He heads the biotechnology consulting division and leads several account teams, including McDonald’s, Watertown Hospital and Case IH.
The meeting and session is free to paid members of the Wisconsin Specialty Cheese Institute and the Wisconsin Artisan Cheesemaker Guild. Non-members may attend for a $50 per person fee. All attendees must RSVP by Feb. 14 to Kathy Brown, WSCI Administrator, at kathy@planningoptionsinc.com, 262-740-2180. Visit www.wispecialtycheese.org for more information.
