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Complimentary Webinar

September 26, 2018 | 1:00 PM ET

Pest Management's Role in Food Safety and FSMA Compliance

Register Now!

Pests are a major threat to the integrity of food products and a threat to any facility’s bottom line. With the Food Safety Modernization Act (FSMA) in full effect, preparation is more important than ever. FSMA mandates a proactive approach to food safety and, by extension, pest management. It’s important to have an Integrated Pest Management program in place that is exhaustive and integrates seamlessly into the overarching food safety plan.

Join Orkin's Chelle Hartzer and Savour Food Safety International's Gina Kramer, as they bring their knowledge and expertise to your facility with a free webinar to discuss preventive pest management controls that should be implemented to help ensure you and your staff are operating the safest food facility possible.



Learning Objectives:

During this free, hour-long webinar, you'll learn about:


  • Key components of FSMA as they relate to pest control
  • Common factors that affect preventive controls
  • Establishing preventive controls
  • How to measure success with an IPM Plan


Who Should Attend:

  • Food Processing Professionals
  • Quality Assurance Directors


Chelle Hartzer, BCE
Technical Services Manager

Chelle is a board-certified entomologist and provides technical support and guidance across all Rollins brands in the areas of operations, marketing and training.

Gina R. Nicholson-Kramer, RS/REHS
Executive Director
Savour Food Safety International

Gina Nicholson-Kramer, RS/REHS is the chairwoman of the board of directors for STOP Foodborne Illness. She is also executive director of Savour Food Safety International™ where she specializes in assisting companies in developing long-term food safety culture and behavior change programs starting with the top to the front-line employee. She also specializes in internal and external food safety communication plans during times of crisis for food companies. She has developed a mentorship program for food safety professionals, coaching them on how to build a program that is a profit center not a cost center for their company.

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