FDA Food Safety Modernization Act (FSMA) Rules on the Sanitary Transportation of Human and Animal Foods

Live Webinar

  • 75 minutes

Final compliance dates for full implementation of the FDA Sanitary Transportation rules have passed. If you have not fully trained your staff, your company is out of compliance.

Over 84,000 food shippers, carriers and receivers are impacted by this law and most have less than one year for full compliance. This new law requires significant changes to procedures currently employed for food transportation operations, vehicles, tools and equipment used in food transportation. The final rules have now established the law which has significant differences from earlier published proposed food transportation rules, laws and guidance documents. Self-reporting of compliance failures is required as are critical shipper-carrier agreements for data, records, and reporting.

Join this session by expert speaker John Ryan, to get the information and knowledge to comply with FSMA sanitary food transportation law. Get armed with the knowledge needed to build a basic plan and learn the difference between preventive and corrective actions.

Session Highlights:

  • Understand US FDA Laws for the Sanitary Transportation of Human and Animal Foods

  • Understand changes from the proposed rules

  • Be able to use a simple checklist to perform a gap analysis between your current practices and new compliance requirements.

  • Begin to develop and implement a company transportation food safety plan to close any gaps

  • Write and implement appropriate container procedures (truck, trailer, sanitation, testing, container traceability, and temperature monitoring)

  • Develop a Shipper/Carrier “Contract of Carrier” that meets FDA requirements.

  • Know the different requirements for shippers, carriers, and receivers.

  • Understand load and unload requirements

  • Assure you have competent personnel in place

  • Understand new food transportation standards

  • Know which tools are required for food transportation sanitation controls

  • Know where to get certification training for drivers and other personnel

Why You Should Attend:

The session will cover each section of the new sanitary food transportation law you need to protect consumers and your company. The new law went into effect, which mean there is little time left for perishable food carriers, shippers, receivers and maintenance operations to develop and implement risk-reducing preventive food handling, load and unload, as well as make distribution and transportation process improvements.

Who Should Attend:

  • Food company compliance officers

  • U.S. food shippers, carriers, receivers and maintenance operations

  • Food importers whose food will be consumed in the U.S.

  • Food loaders, unloaders, and handlers

  • Logistics professionals

  • Food safety and quality professionals

  • Truck, rail and other maintenance personnel (reefers, doors, walls, ducts, etc.)

  • Food safety lead and audit team members

  • Quality management

  • Food security personnel

  • Recall specialists

  • Company sales and marketing personnel

*You may ask your Question directly to our expert during the Q&A session. 

** You can buy On-Demand and view it as per your convenience.

John  Ryan

John Ryan

Dr. John Ryan is a certified Preventive Controls Qualified Individual (PCQI) specializing in food safety process control and food safety plan validation.  He holds a Ph.D. in research and statistical methods and has extensive international manufacturing quality and operations experience in large and small manufacturing operations and he is a retired Hawaii State Department of Agriculture Quality Assurance Division administrator.  He currently operates two business divisions focused on food safety system validation (http://www.RyanSystems.com) and transportation controls (http://www.SanitaryColdChain.com). 

He is the author of “Guide to Food Safety and Quality During Transportation:  Controls, Standards and Practices.” He has previously published books covering food fraud, teams and teamwork and has recently completed a new book on validating preventive controls in food operations.

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