12:00 PM - Welcome & Introductions
Aaron Biros, Editor, CannabisIndustryJournal.com - Host and Moderator
12:05 PM - Sustainability, Consumer Safety & Education Standards in Infused Products
Ben Gelt, Board Chairman at Cannabis Certification Council (CCC)
- Consumer safety and education
- Environmental sustainability
12:50 PM - Technology Spotlight
1:05 PM - Cannabis Compliance-Regulations, Food Safety, and GMPs
Kim Stuck, Founder, Allay Consulting
- Discussion about different regulatory bodies that currently regulate and the one that haven't begun yet.
- Discussion on food safety compliance and common food safety pitfalls in the industry
- Discussion on ways to get and stay in compliance and proper SOG/GMP practices
1:50 PM - Technology Spotlight
2:05 PM - How to Vet Suppliers in Cannabis Product Manufacturing
Amy Davison, Director, Operations & Compliance, Stratos
- The quality of your edible cannabis product can only be as reliable as the components that comprise it.
- When evaluating a potential supplier for these three areas, a risk-based method follows a vendor selection process that highlights critical ingredients and also adequately assesses excipients.
- With this approach, the vetting process for a supplier is based on the impact the potential ingredient or component will have on the quality and purity of the finished product.
2:50 PM - Technology Spotlight
3:05 PM - Bringing Food Safety Planning to Cannabis Manufacturing
Charles Deibel, President & CEO
Deibel Labs, Inc.
- Consumers and manufacturers want safe products. This is nothing new; but how do we guarantee product safety to Cannabis producers? This webinar will help Cannabis Manufacturers by discussing prevention based strategies for product safety, including vendor relationships and recall plans.
- Hazard Analysis Critical Control Point (HACCP) – This is the gold standard program used in the food manufacturing and food service industries for preventing food safety issues. We will discuss areas for adapting this program to the Cannabis Infused Products industry. We are at our best when consumers enjoy products and buy them again without getting sick or finding unwanted items in the products (such as hair, metal fragments, or stones). The focus of HACCP is to prevent issues: not reacting to issues that have already occurred. Since the cornerstone of HACCP relies heavily on foundational programs already in place, such as Good Manufacturing Practices (GMPs), Pest Control, and Sanitation, companies that have well developed HACCP plans end up making a higher quality product with less product loss during manufacturing. What a great unintended consequence!
- Learn more about how programs such as selecting your vendors, like laboratory partners, can help you avoid product safety issues that can lead to recalls.
- Lastly, we will touch on a brief design for a Recall Plan and how a good program can help you save money in the event of a recall.
3:50 PM - Technology Spotlight
4:05 PM - Quality Controls in Edibles Manufacturing - On-site and in-the-field chemical Analysis
4:50 PM - Discussion
5:00 PM - Adjournment