FDA FSMA Preventive Controls: Cross Contact and Contact Contamination (Allergens)

Pre Recorded

  • 90 minutes

Allergens continue to play a significant role in causing human illness and death. Most of these allergens are found in food, which has lead to the FDA installing food labeling requirements. However, some of the food labels that exist in today’s market tend to be inaccurate and often do not declare allergenic ingredients contained in the food. While labeling requirements established by the FDA have been in effect for some time, recalled food in today’s marketplace is very often the result of inaccurate allergen labeling that does not declare allergenic ingredients. Allergen cross contact and cross contamination can occur anywhere throughout the entire food supply chain!

Under the FDA’s FSMA preventive control rules, allergens get special attention. They cannot be seen and are rarely tested for in spite of the fact that allergens come from many sources and are often associated with cross contact and cross contamination. Preventive control, sanitation, and transportation rule requirements are not yet in place to adequately protect consumers from the potentially deadly impact of ingested allergens. 

It is required that preventive control plans include hazard analysis for allergen plans include incoming, in-process and outgoing ingredients, packaging and labeling and cross contact prevention is validated in the validation plan. In this session by expert Dr. John M. Ryan, he is going to explain basic allergens and help you establish a potential hazard analysis throughout food processes. You will be able to identify preventive control measures, establish them and set up allergen monitoring procedures. You can take action, document allergen cross-contact and cross contamination plans and controls and protect your company and personnel from lawsuits by taking part in the webinar.

Session Highlights:

  • Allergen controls under the preventive control rules

  • The difference between cross contamination and cross contact

  • Farms, processing, packing houses, processing lines, truck trailers and containers

  • Sanitation

  • Supplier qualification

  • Packaging and labeling

  • Understanding basic allergens

  • Establish a potential hazard analysis throughout food processes (process flows) 

  • Identify and establish preventive control measure

  • Set up allergen monitoring procedures

  • Developing procedures

  • Take corrective action

  • Document allergen cross contact and cross contamination plans and controls

Why You Should Attend:

Under FDA’s FSMA rules, no company can afford to ignore the need to prevent cross contact or cross contamination by allergens through any food process. Biological, chemical and physical hazards have the potential to spread through any process, any food handling operation or any transportation process with the likely result that traceability of the contaminant back to the source can become impossible. Under new preventive control rules, cross contamination by allergens has earned a special place in the training and food safety plan because of their ability to contaminate equipment, people, and other food products.  

The need to understand what can happen and how to begin valid preventive planning that takes cross contact and contact contamination into account are critical to the implementation of any food safety system.

Who Should Attend:

  • Food safety team members 

  • Food quality personnel 

  • Managers and supervisors in food operations 

  • Sanitation specialists and teams 

  • Food packing, processing, distribution and handling personnel 

  • Incoming packaging personnel 

  • Labeling personnel 

  • Food ingredient suppliers 

  • Legal team members focused on food safety 

  • Food safety leads and implementation team members 

  • Maintenance operations personnel (sanitation) 

  • Food facility personnel 

  • Recall specialists 

  • US Food Importers and Exporters to the US 

  • Food Safety internal and external auditors and audit team members 

  • Distribution center operations personnel 

  • Carrier and food transportation management 

  • Food Buyers and Supply Chain Qualifiers 

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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