The wait for final FSMA Rules is over. On September 10, 2015 the FDA published the final rules for the Preventive Controls for Human and Animal Foods. Being able to design, implement and validate preventive process controls is probably the most critical aspect of all food safety programs. Those capable of process validation will be able to maintain food safety while those who do not understand or cannot manage process validation will be exposed to FDA enforcement. Large businesses have less than one year to fully implement the rules.
Validation is where the food safety rubber meets the road.
According to the FDA all food facilities must “monitor their controls, conduct verification activities to ensure the controls are effective, take appropriate corrective actions, and maintain records documenting these actions. This webinar by Expert John Ryan, will present a practical approach to provide you and your team members with needed understanding and a basic strategy for designing, implementing and validating process controls.
The FDA FSMA rules are based on the ideas that risk can be reduced through preventive approaches not widely understood or followed in the food industry. Regardless of your ability to understand or validate processes, process validation is now a legal requirement.
The clock has now started for the required implementation of all members of food supply chains for food to be consumed in the United States. The long wait for finalization and clarification of rule requirements is over. Implementation deadlines are published and most large companies have one year to fully implement and comply with these seemingly complicated requirements
Session Highlights:
Preventive Controls
Verification versus Validation
Build work instructions and procedures
Understand and control Process Design, Qualification and Validation
Know the difference between corrective action and prevention
Identify Hazards and Adulterants
Sampling, data collection, analysis
Know how to work with cause and effect
Identifying and controlling variation quantitatively
Statistical Process Control (SPC)
Know how to establish and control a team approach
Understand responsibilities regarding supplier qualification and certification
Learn a simple and powerful technique to get your company quickly on track to compliance
Develop the plan
Why You Should Attend:
Many individuals responsible for the development of the company preventive control food safety plan have attended a PCQI training course only to be confused. This is a chance for a company team to attend a planning webinar and to work collectively to develop the company preventive control food safety and food defense plans.
Who Should Attend:
Food Shippers, Processors, Retail and Restaurant Purchasing Groups
CEOs, VP and Director Level Personnel
Food Safety and Quality Team Members
Food Testing labs and Quality Personnel
cGMP Specialists
Operations personnel
Food Process Engineers
Ask your question directly from our expert during the Q&A session following the live event.
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.