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Getting to Know and Control Your Pathogens, Allergens, and Contaminants

July 16, 2026 1:00 PM - 2:00 PM (EDT)

Description

Food safety is the absolute foundation of a successful chocolate business, but keeping up with evolving quality control standards can feel overwhelming, especially for growing makers. In this practical, industry-focused webinar, we are stripping away the confusing jargon to give you actionable strategies for protecting your product, your customers, and your brand reputation.

Whether you are looking to audit your current protocols or build a food safety program from scratch, this session will cover the vital essentials every chocolate facility needs to master.

What We’ll Cover:

  • GMPs in Action: How to use Good Manufacturing Practices to build a robust defense against pathogens and food allergens.
  • The Big Threats in Chocolate: Identify which pathogens are most likely to target chocolate products, understand the specific dangers they pose, and learn exactly how they infiltrate a production line.
  • Allergen Awareness: Deep dive into what food allergens are, why they pose a massive risk to consumers, and how unintentional cross-contact happens during manufacturing.
  • The Small-to-Medium Facility Checklist: A highly practical, step-by-step checklist tailored for smaller operations covering employee hygiene requirements, proper apparel protocols, and daily facility sanitation standards.

Don't wait for an audit or an issue to refine your protocols. Secure your spot today to ensure your facility is running safely, efficiently, and compliantly.

Meet the Presenters

CD Food Consulting Services, LLC is located, owned, and operated in the Pacific Northwest since its founding in 2010. Our team includes two Food Safety Consulting Technical and Regulatory Experts. At CDFCS, we have over 50 years of combined experience working in Food Safety among various sectors.

Joshua Frank (Managing Partner)

Josh has had the pleasure of working and managing among multiple food sectors, from a Professional Brewer to QA Manager in the juice sector, to Director of Quality over multiple sites across the U.S. within the baking industry, and Quality Assurance and Food Safety and Sustainability Senior Manager for international import and processing in the seafood industry. In addition to field experience, he carries a B.S. in Food and Fermentation Science from Oregon State University with a minor in Chemistry, and is finishing his M.Sc. in Food Safety through Michigan State University.

Lisa Petro (Food Safety Consultant)     

Lisa has been consulting with CDFCS for many years and carries a long list of credentials and certificates. In the past, she has worked for the US Department of Commerce Seafood Inspection Program, developed corporate Quality Assurance departments, and has also been a plant Quality Assurance Manager. She has served as contact at both corporate and plant level, managing regulatory agency inspections along with food safety and quality audits. Lisa has a Bachelor's degree in Aquatic Biology from the University of California, Santa Barbara and 38 years of experience in food processing.

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Contact Information

Fine Chocolate Industry Association
Name: Cathy Ford
Phone: 9168038393
Email: c.ford@finechocolateindustry.org
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