traceability-and-recall-through-food-processes

Traceability and Recall Through Food Processes

Live Webinar

  • 60 minutes

This webinar will cover traceability requirements and techniques useful in the event of quality deviation investigations and potential FDA Recalls. The session will also cover associated information like identification, classification, protocols, traceability models (item, case, pallet, and container) and block chain. A variety of technologies at various price levels that are used for tracking and recall will be covered.

There are quite a variety of potential applications ranging from simple case level bar code systems to more sophisticated satellite systems that include sensors for explosives, bacteria, and other issues will be discussed. Test data from a number of these systems will be shown in cross country and trans-ocean applications.

Join this session by expert speaker John Ryan, where he will cover traceability requirements and techniques useful in the event of food safety and quality deviation investigations and potential FDA Recalls. The session will also cover associated information like identification, classification, protocols, item, case, pallet, and container and will provide an overview of the potential of Block chain as a traceability tool.

Session Highlights:

  • Self-reporting, Trade and Consumer and Classes of Recalls

  • FSMA expanded authority to stop and seize

  • Product and Process Vicarious Liability

  • Traceability standards, controls, and practices

  • Overlooked transportation issues

  • ISO 22005 traceability standards

  • Current trends and common issues

  • Lot Identification at the case, pallet and container levels

  • Recall Classifications

Why You Should Attend:

The documentation review authority for the FDA has increased with the passage of FSMA. Enforcement has begun to expand as well. Not only does the FDA now have the authority to mandate product recalls, but the records and information they may request to see have also increased as well. Allergen mislabeling microbiological and foreign material contamination are the leading causes of Class I recalls.

Additional funding is expected to allow even greater sampling and inspection of products and facilities in the New Year. More and more alerts are being issued at the risk of brand confidence. It is often a slow recovery for customer sales following a product recall, not to mention the cost of communication, product return, and disposal.

Who Should Attend:

  • Food Safety Specialists

  • Traceability Personnel

  • Logistics Personnel

  • Internal Food Safety Team Members

  • Warehouse receiving and shipping team members and process Operators

  • Quality Assurance Management

  • Purchasing Agents

  • Recall Team Members

  • Auditors who review facility quality assurance and food safety programs

  • Customers who want to understand best practices that they should require of their suppliers

  • Executives for processing, transportation, retail and restaurant operations



*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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