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Food Safety Online Training
Recorded Webinars collaborated with Foodseminarsinternational
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. 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.



Webinar Price ($289)
Click here to buy it

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