About Jennie Webb
Hi, I’m Jennie Webb, HACCP Auditor and Certified ServSafe® Instructor/Proctor, providing general food safety training and inspection of facilities. The quality and safety of food that you serve your customers is of the utmost importance; it is a challenge and a great responsibility. If taken seriously, you will provide a wonderful experience for your customers and keep them coming back to your establishment. Happy patrons will spread the word by recommending you to their friends and often provide positive feedback on social media and online review sites!
As a person who owned and operated a family catering company for many years, I know firsthand the challenges and expectations in preparing events that serve hundreds of people. Combine that with the professional skills and knowledge I have attained as a certified instructor and auditor, you can be confident that you are getting the best food safety training and advice available.
Member of:
- National Restaurant Association
- American Society for Quality
- CASA ( Central Atlantic States Association of Food and Drug Officials)
Our History
Quality In Process was started by Ritchie Webb, who is a Certified Food Safety Manager with ServSafe® and Bucks County Health Department. Ritchie is a veteran food service person who is a retired Food Service Administrator for a local school district, who served thousands of lunches and breakfasts daily. Also, a trainer for Quality In Process with vast experience that comes from operating his own family catering business for over 30 years.
Quality In Process strives to present the most current information and updated procedures in the industry. Our outreach extends beyond preparing foods. Ritchie Webb is an expert in Pest Management, as well as, facility requirements in general.
Our customers are our priority in establishing food safety practices. As HACCP is required in some instances, in processing plants, manufacturing plants and schools, retail and wholesale food businesses must also follow the flow food takes throughout their operation and implement a food safety system to enhance their programs already in place- such as quality control, personal hygiene, training, etc.
View information on HACCP (Hazard Analysis and Critical Control Point)
Quality In Process
Learn more about how we decided to use Quality in Process as our company name.
Learn about our consulting/auditing services here.
Guaranteeing that food consumed is the highest quality and has been handled in the safest way is a priority no matter where your operation is located.
Food safety starts with the simplest of our food products. Tracking foods from seed to table covers a lot of territory and touches a lot of hands.
Knowledge is our best defense against food borne illness. No one ever wants to get the call after serving a group of people on a busy day, and find out that many who ate are ill.