Overview:
Upon completing this course participants will leave with a preliminary preventive control implementation plan and will:
Understand US FDA final rules for the Preventive Controls for Human and Animal Foods
Define and review your current system to identify gaps in your preventive controls planning.
Be able to develop and implement a valid preventive control company food safety plan to close any gaps
Write and implement appropriate procedures.
Know your requirements for control over your supply chain
Be able to plan and implement HARPC
Be able to perform environmental monitoring
Know how cross contamination can impact your preventive control plan
Know the difference between validation and verification
Understand and be able to use statistical process controls basics
Be able to plan and implement a team approach to preventive controls
Be able to help your food importers to jump through FDA hoops
Develop a system to risk rank your suppliers
Have a plan in hand that will pass any validation check for preventive controls
Understand some of the technology and costs that can help you establish preventive controls
Prove that your system actually prevents food safety problems
Be able to document and report results to upper management, external food safety auditors and FDA auditors
Save your company money Establish simple, low cost complete data collection and reporting systems.
Establish teambuilding between food safety and quality personnel to develop and implement changes to your current system
Understand food safety, security and recall responsibilities in light of cargo theft, adulteration and temperature failures
Learn how to use your system to get some ROI and improve your marketing position
Review current and future technologies designed to improve and simplify data collection
Establish a completely documented system
Why should you attend?
Validation of preventive controls is where the rubber meets the road in terms of prevention. You can develop a food safety plan, implement the plan and verify the plan, but if your data does not prove that you are actually preventing food safety problems, the plan is not considered valid and your overall food safety effort will fail audits.
According to the FDA all food facilities "must monitor their controls, conduct verification activities, provide hard data to validate that the controls are effective, take appropriate corrective actions, and maintain records documenting these actions". This training session will present a practical approach to provide you and your team members with needed understanding and tools and a basic strategy for designing, implementing and validating preventive process controls.
You will develop a basic plan during this training and have it checked by the instructor.
Regardless of your ability to understand or validate processes, process validation is now a legal requirement and you cannot wait for the FDA to develop their ability to assist your company
Areas Covered in the Session:
Preventive Control System Planning Requirements and Goals
Review of the FDA's FSMA Overall Rules
Review of final rules for the preventive control of human and animal foods
Validation
Environmental Monitoring (Sampling/Test/Labs/Data)
Supply Chain Controls (Including imports)
cGMP
Hazards and Adulteration
Prevention versus Corrective Action
Cross Contamination through Supply Chains
Food Safety and Quality Planning (HARPC)
Packaging
Teams and Teamwork
Continuous Improvement
Measurement, Repeatability, Reliability, Calibration
Statistical Process Control (SPC)
Data, logs, forms and electronic record keeping
Recall and Traceability
Return on investment (ROI) and marketing advantages
Integrated Food Safety Systems (Government vs Business needs)
Transportation Processes
Customers
Who Will Benefit:
Mandatory for upper level management needing to understand impact of laws relating to food safety program validation
Legal team members focused on food safety
Food quality and safety personnel
Food safety leads and implementation team members
Maintenance operations personnel
Food facility personnel
Food importers whose food will be consumed in the U.S.
Food security personnel
Recall specialists
Company sales and marketing personnel whose customers demand sanitary and temperature controlled distribution and transportation processes
Agenda:
Day 1 Schedule:
Lecture 1:
Preventive Control System Planning Requirements and Goals Preventive Control System Planning Requirements and Goals
Review of the FDA's FSMA Overall Rules
Review of final rules for the preventive control of human and animal foods
Validation
Lecture 2:
Environmental Monitoring (Sampling/Test/Labs/Data)
Supply Chain Controls (including Imported Foods)
c/GMP
Lecture 3:
Hazards and Adulteration
Prevention versus Corrective Action
Cross Contamination through Supply Chains
Lecture 4: System Planning Activities
Day 2 Schedule:
Lecture 1:
HARPC Food Safety and Quality Planning
Packaging
Lecture 2:
Teams, Teamwork and Continuous Improvement
Measurement, repeatability, Reliability, Calibration
Statistical Process Control
Lecture 3:
Data, logs, forms and electronic record keeping
Recall and Traceability
ROI
Integrated Food Safety Systems (Government versus Business)
Lecture 4:
Transportation Processes
Customers
System Planning
Speaker:
John Ryan
President , TransCert , QualityInFoodSafety , RyanSystems
Dr. John Ryan holds a Ph.D. in research and statistical methods. He has spent over 25 years implementing preventive control systems for international corporations in Korea, Thailand, Malaysia, the Philippines, Singapore, Mexico and the United States. He was a graduate quality and operations management lecturer at Cal Poly in San Luis Obispo, California and has recently retired from his position as the administrator for the Hawaii State Department of Agriculture's Quality Assurance Division where he won awards for his visionary and pioneering work in traceability technology. He is now the president of Ryan Systems with websites at RyanSystems.com and the SanitaryColdChain.com. His companies provide FSMA training in preventive food safety and quality and certify food transporters to sanitation and temperature control standards. He has published over 40 articles in quality systems and food safety. His latest books now available from Elsevier Press are entitled "Guide to Food Safety during Transportation: Controls, Standards and Practices" (2014) and "Food Fraud" (2015). He can be reached at [email protected].
Location: Baltimore, MD Date: December 1st & 2nd, 2016 Time: 9:00 AM to 6:00 PM
Venue: DoubleTree by Hilton Hotel San Francisco Airport
Address: 835 Airport Blvd., Burlingame CA 94010-9949
Price: $1,295.00 (Seminar Fee for One Delegate)
Until October 15, Early Bird Price: $1,295.00 from October 16 to November 29, Regular Price: $1,495.00
Register for 5 attendees Price: $3,885.00 $6,475.00 You Save: $2,590.00 (40%)*
Quick Contact:
NetZealous DBA as GlobalCompliancePanel
Phone: 1-800-447-9407
Fax: 302-288-6884
Email: [email protected]
Website: http://www.globalcompliancepanel.com
Registration Link - http://bit.ly/2dbLEHr-New-FDA-FSMA-Rules
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