GA Manufacturing Extension Partnership (GaMEP) Georgia Tech

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What We Do
- Leadership Development
  Give your new and existing leaders the tools to succeed
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  Reduce waste and improve productivity, allowing you to take on new business
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- Onsite Implementation
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Food Safety Cohort Program Application

Food Safety Cohort Program Application

Questions or need assistance? Please contact Wendy White, GaMEP Project Manager – Food Safety & Quality.

First Name*
Last Name*
Company*
Job Title:*
Email*
Phone (Enter phone number in the following format: 0000000000)*
Address*
City*
County:*
Zip Code*
CEO or COO Name:
Number of Facilities (including stand-alone warehouses):
Number of Facilities needing this class:
Company Annual Gross Revenue:
Number of Employees (company wide):
What are the key categories of products produced at your facility? (i.e. dairy, baked goods, snack foods, carbonated beverages)
Processing type(s): (check all that apply)
- Fresh Produce
- Seafood
- Meat
- Dairy
- Honey
- Egg
- Bakery
- Fruit and Vegetable
- Canning, UHT, aseptic
- Ice, Drink and Beverage
- Confectionary
- Preserved (jams, sauces, dressings, pickles)
- Dry blending, Repackaging
- Oils, Fats, Spreads
- Cereal Grains and Nuts
- Ready to Eat (soups, salads, deli, etc.)
- Fresh Produce Distribution
- Packaged Food Distribution
- Grinding
- Other
Which governmental agencies inspect your facility?
- USDA
- FDA
- Ga Dept. Agriculture
- Other
Where is your product sold?
- Food Service
- Retail
How is your product stored?
- Frozen
- Refrigerated
- Ambient (room temp)
What type of packaging do you use?
- Aseptic (can, bottle, pouch)
- Sealed Pouch/Bag
- Jar/bottle
- Vacuum
- Box
- Modified Atmosphere
- Unsealed Pouch/Bag
- No Packaging
Do you have a manager level employee responsible for quality and food safety at your facility?
- Yes
- No
If you answered yes, please list name & title:
Has anyone at your company been trained as a PCQI (preventive controls certified individual)?
- Yes
- No
If you answered no, please click here to view suggested Georgia PCQI Training options.
If you answered yes, please list name & title:
Does your process include a "kill step"? (for pathogens)
- Yes
- No
If you answered yes, please list step(s):
Do you have customer (second party ) audits?
- Yes
- No
If you answered yes, which:
Do you have third party audits (BRC, SQF, GMP, etc.)?
- Yes
- No
If you answered yes, which:
Do you fall under special govenmental inspection (Shellfish, Pasturized Milk Ordinance, etc.)?
- Yes
- No
If you answered yes, which:
Please check the box if you already have the following plans implemented:
- HACCP
- FSMA Preventive Controls Food Safety Plan
- HACCP or Food Safety Team
- Food Safety Policy
- GMPs (Good Manufacturing Practices)
- Food Safety Training Program
- Recall Program
- Defined Product Lotting for Traceability
- SSOPs (Sanitation Standard Operating Procedures)
- Allergen Control Program
- Chemical Control Program
- Foreign Object Control Program (metal detection, etc.)
- Approved Supplier List
- Supplier Approval / Vendor Management
- Document Control (numbered programs with index)
- Equipment/Tool Calibration
- Product Testing Program
- Environmental Testing Program (equipment, surfaces, etc.).
- Preventive Maintenance Program
- Shelf-Life Testing
- Receiving / Raw Material Evaluation Program
- Shipping Program
- Food Defense Program
- Internal Audits
- Specifications
- Employee Job Descriptions
- Internal Audits
- Customer Complaint Process
Additional Comments or Questions: