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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
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..

Webinar Price ($429)
Click here to buy it

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