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Validity : 11th Apr'24 to 21st Apr'24
Validation of Process Controls: Prepare to Meet the Final FSMA Rule Requirements for Human Foods
- Preventive Controls
- Verification versus Validation
- Build work instructions and procedures
- Validation of process controls
- Statistical techniques
- Analysis of your data
- Using teams to implement continuous food safety improvements
Overview of the webinar
The wait for final FSMA Rules is over. 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 preventive 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.
Validation is where the food safety rubber meets the road.
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
Who should attend?
- 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
Why should you attend?
Food safety audits currently being implemented require that you have the critical environmental sampling, statistical data, causal analysis and competent ability to set priority based preventive actions. This webinar includes analytical techniques that have been successfully taught to teams in many companies and in many countries. The techniques have proven themselves to assist functional as well as managerial level personnel to establish a successful system that puts them in control of food safety.
This course is an absolute must for registered food facilities covered by the Preventive Control Rules. Be sure to have your team and your preventive control qualified individual (PCQI) attend. Many “certified” PCQIs did not receive the knowledge they need to establish validity when attending PCQI certification since the topics were not adequately covered in the training.
Now is the time to upgrade company knowledge and skills.
Faculty - Dr. John Ryan
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.