Meeting FSMA Hazard Analysis: Prevention Planning

Developing a Hazard-Based Preventive Food Safety & Quality Plan

(Webinar length:  1h 14m)

Overview:

The initial Food Safety Modernization Act (FSMA) rules are now on the table.  One of the first issues addressed in the rules is a call for food processors, farms, distributors, handlers, packers, and distributors to develop food safety plans that embrace and define operational hazard analyses and preventive controls.  These plans must address process monitoring, corrective action, verification, and record keeping.  While there are currently many compliance bodies that provide food safety standards and certification, most of these bodies provide little or no guidance for developing a detailed and comprehensive planning strategy that can be used to meet rule requirements.

In this 90-minute webinar, we use a relatively simple aquaponics example to illustrate a strategy for using spread sheets and flow charts to help planners and food safety teams to analyze, visualize and develop the details that impact food safety throughout their own processes. The planning strategy provides guidance for supplier certification, analysis of incoming materials, carrying through the process steps, transportation, and ultimately, to customers. 

Objectives:

  • You and your staff will be able to develop a comprehensive and detailed food safety and quality plan designed to help you meet new FSMA planning requirements
  • You and your staff will be able to implement the company’s auditable hazard analysis and preventive control plan.
  • The company will reduce its risk of recall and liability for related food safety and quality issues

Agenda:

  • Review of Recall Considerations
  • Mapping Your Processes
  • Developing Process Flow Charts
  • Setting Food Safety and Quality Objectives
  • Defining Input, Process and Output Components
  • Defining Hazards
  • Contamination Considerations
  • Establishing Control Points
  • Defining Measurement Criteria
  • Causal Analysis and Prevention
  • Corrective Action Cycles
  • Verification
  • Record Keeping and Reporting
  • Using Your Plan to Develop a HACCP plan 

Who will benefit from this webinar:

  • FDA Registered Food Supply Chain Management
  • Safety and Quality Personnel in:
                Farms
                Food Distribution
                Food Transportation 
                Food Processing
                Food Packing
                Retail Outlets
                Food Handling

Presenter--Dr. John Ryan


Dr/ John Ryan

Dr. Ryan is the Administrator for the Hawaii State Department of Agriculture's Quality Assurance Division and a co-chair of the newly formed FDA/CDC food protection information technology team. He has spent over 25 years implementing high technology quality control systems for international corporations and is currently implementing Hawaii’s RFID traceability and State Food Safety Certification system. Dr. Ryan specializes in closed-loop quality control systems employing real-time traceability, sensor measurement devices and process controls. He has recently implemented the country's first farm-distribution-retail RFID pilot system tracking produce through the food supply chain.


  • Item #: 0213dHaz
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