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  • Product id  :  IQW15C9036

    Prepare Your Company to Meet the Final FSMA Rule Requirements for the Validation of Preventive Controls

Speaker
: John Ryan
Duration
: 90 Mins
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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 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.  
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 training session 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.  

FDA FSMA Verification Requirements for Preventive Controls for Human Food
Liability
Building Process Knowledge and Understanding
Strategy for Process Control:  Qualification and Protocols
Inputs, operating parameters, process limits
Qualification of Process Performance (baseline data)
Establishing quality requirements and specifications
The weaknesses of inspection and testing
Material and equipment monitoring
Process design and procedures
Process Qualification
Understanding and Controlling Variation
Ongoing feedback about produce quality and process performance
 
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
 

Dr. John M. Ryan is currently working with various food and RFID/Traceability suppliers and a variety of sensor providers to implement an international RFID produce supply chain track and trace and food safety system between the State of Hawaii and the Asia-Pacific Region. He is a the quality assurance administrator over two branches within the department: Commodities and Measurement Standards which include labs used to test various processed foods and primary involvement with food safety. He previously implemented the nations' first RFID food traceability (farm-distribution-retail) project.

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