Managing FDA High-Risk Food Inspection 2-Part Webinar

(Webinar length--Part 1:  2hr 35min;  Part 2:  2hr 41min)

Overview:

This 5-hour, 2-part webinar will present an overview of proactive measures that food facilities should take to be audit-ready all the time—regardless as to whether you manufacture, process, pack, or hold human food, these measures are critical. Such measures include but are not limited to: performing a hazard analysis; developing and implementing adequate and effective HACCP Plans and Food Safety Plans (under FSMA); performing end-product and /or environmental sampling; and, auditing suppliers of high-risk food ingredients and/or sampling and testing incoming ingredients.

We will identify what “high-risk” foods are in relation to food safety and current FDA regulations covering the processing and packing of high-risk foods. It will give special emphasis to the processing of Low Acid Canned Foods, Seafood, Juice, and Read-to-Eat (RTE) foods. It will provide valuable insights into what FDA investigators focus on during FDA high-risk food inspections, the most common types of deficiencies that high-risk food processors have been cited for on Form 483 and how to act, especially in response to inspectional observations by investigators and follow-up correspondence with FDA. We will provide valuable insights on what facilities that manufacture, process, pack and hold human food can expect when FDA’s proposed new preventative control regulation (21CFR Part 117) becomes effective as a final rule sometime in 2015.

Areas that will be covered:

  • What FDA regulations apply to high risk foods processed at your plant
  • The new FDA preventative control regulation under FSMA – 21CFR Part 117
  • Effectively writing and implementing SOPs
  • When a hazard analysis and HACCP Plan or Food Safety Plan are required
  • How to write and manage an acceptable HACCP plan
  • How to prepare acceptable monitoring, corrective action and verification records under HACCP and FSMA
  • What FDA investigators focus on during FDA high risk inspections
  • Examples of FDA deficiencies reported on Form 483 during high risk food inspections
  • How to be “audit ready”
  • How to act during FDA inspections and correspond with FDA after the inspection, especially in response to deficiencies cited on Form FD483

Who will benefit by attending:

  • Plant managers
  • Quality control managers and employees
  • Quality assurance managers and employees
  • Production managers and employees
  • Microbiologists
  • Scientists
  • Importers/exporters
  • Raw materials and ingredient manufacturers
  • Consultants

Presenter—Brian Hendrickson:

Mr. Hendrickson is a retired FDA National Food Expert with more than 35 years experience with the agency. As a national expert, he helped develop FDA regulatory policy for high-risk foods and trained FDA and state food inspectors nationwide in food technologies and related hazards, FDA regulations and inspection techniques. He has conducted FDA inspections of food manufactures internationally. Since his retirement in 2011, he has been self-employed as a food industry consultant, served a 3-year appointment as Assistant Professor of Food science at Purdue University and taught food safety courses at Purdue and 4 other universities nationwide.

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Price $429.00