Food Safety for Production: The who, what, where, when, why, AND how.
Sustaining your food business requires more than just a great recipe and marketing plan. Applying proper risk management procedures are important to minimize foodborne illnesses and outbreaks that can devastate your company. Join Dr. Shauna Henley, from the University of Maryland Extension, to navigate the DHMH Gatekeepers. Know how to write successful SOPs and HACCP plans to get your business approved so you can really start cooking!
Shauna works in the Northern Maryland Cluster (Baltimore County, Harford County, Carroll County, and Baltimore City), delivering programs that center on nutrition, food safety, and physical activity. Dr. Henley has been involved with teaching food preservation workshops throughout the state, as part of the "Grow It, Eat It" series. She has also co-taught Good Agricultural Practices (GAPs), and Food for Profit workshops.
Prior to being hired at the University of Maryland Extension, she was finishing her dissertation at Drexel University, on “Don't Wash Your Chicken!” which received national attention. Dr. Henley received her MS in Nutrition & Food Science at the University of Vermont, where she also worked at Ben & Jerry’s performing quality assurance. She also has experience working in a French bakery, waitressing, prepping, and even bagged Julia Child’s groceries!