2021 Infused Products Virtual Conference
Where to start: leveraging quality systems to improve operations and growth
- David Vaillencourt, CEO and Founder, The GMP Collective
- Kathleen May, Founder and Owner, Triskele Quality Solutions
In this session, Vaillencourt and May define what a quality system is, how to apply it in your operation, and how to create an SOP that actually works for your employees and your operation, and provide key metrics to senior management. Understand the key elements of a quality system, including the use of a Corrective and Preventive Action Program (CAPA) to identify and prevent recurring issues that hold back your operation.
- Dr. Stephan Altmaier, Principal Scientist, MilliporeSigma
3 steps to create a culture of compliance with operational excellence
- Dede Perkins, CEO and Co-Founder, ProCanna
This presentation explains how to create a set of approved and easily accessible policies and SOPs that comply with external and internal standards, how to create an initial training system with clearly assigned roles, responsibilities and objectives, and how to create a training system. continues with clearly assigned roles, responsibilities and goals to maintain what you have created.
Innovation from an outside perspective – With the aim of building the success of infused and CBD products
- Jerod Martin, Director of Research and Development, CannGoods
For the cannabis industry to succeed, we must start with quality research that allows us to use quality ingredients for quality products. We should look to other industries to gain knowledge for a better cannabis industry. This presentation explains why research is important, why ingredients are important and why quality is important.
Implementation of food safety management systems in infused product production facilities
- Dr. Laurie Post, Director of Food Safety and Regulatory Affairs, Deibel Labs
Participants will be introduced to food safety management programs such as HACCP and FDA mandated preventive control systems, food safety risk assessments and how to conduct them, and preventive controls and how to use them to create a system. food security.