Course Description:
This course will present an overview of necessary actions that companies should take to be audit-ready, such as:
Performing a hazard analysis
Developing and implementing an adequate HACCP plan or food safety plan (under FSMA)
Performing end-product and /or environmental sampling
Auditing suppliers of high risk food ingredients and/or sample testing incoming ingredients
It will identify what high risk foods are in relation to food safety and highlight current FDA regulations that regulate the processing and packing of high risk 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 FDA Form 483 and how to act, especially in response to inspectional observations by investigators and follow-up correspondence with FDA.
The seminar will also provide a brief overview and updates on the proposed FDA preventative control regulation (21CFR Part 117) that is expected to become effective as a final rule sometime in 2015 and will conclude with a presentation on the control of Salmonella in low moisture foods and a class exercise pertaining to the development of a food safety plan for peanut butter.
Brian Hendrickson
Brian 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, Mr. Hendrickson 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.
ComplianceOnline
Enhancing global compliance, creating a world where quality and compliance professionals, regulators, and government agencies come together to help the world comply with the intent and the spirit of laws, policies and mandates, ensuring continuous improvement in global operations, quality & safety.
Making sure that we are responsible corporate citizens helping our constituents build a more responsible enterprise, one which operates with high quality , under a code of ethics, and with process discipline to ensure greater shareholder returns.
Keeping things simple and straight forward , so that we all can indeed improve the quality of our processes, our work, our businesses and enhance compliance globally.
Being inclusive, giving the process experts ( & novices! ), compliance professionals, quality champions, and regulatory agencies a voice so that all of us can contribute and make a difference.
Note: Use coupon code 232082 and get 10% off on registration.
This course will present an overview of necessary actions that companies should take to be audit-ready, such as:
Performing a hazard analysis
Developing and implementing an adequate HACCP plan or food safety plan (under FSMA)
Performing end-product and /or environmental sampling
Auditing suppliers of high risk food ingredients and/or sample testing incoming ingredients
It will identify what high risk foods are in relation to food safety and highlight current FDA regulations that regulate the processing and packing of high risk 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 FDA Form 483 and how to act, especially in response to inspectional observations by investigators and follow-up correspondence with FDA.
The seminar will also provide a brief overview and updates on the proposed FDA preventative control regulation (21CFR Part 117) that is expected to become effective as a final rule sometime in 2015 and will conclude with a presentation on the control of Salmonella in low moisture foods and a class exercise pertaining to the development of a food safety plan for peanut butter.
Brian Hendrickson
Brian 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, Mr. Hendrickson 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.
ComplianceOnline
Enhancing global compliance, creating a world where quality and compliance professionals, regulators, and government agencies come together to help the world comply with the intent and the spirit of laws, policies and mandates, ensuring continuous improvement in global operations, quality & safety.
Making sure that we are responsible corporate citizens helping our constituents build a more responsible enterprise, one which operates with high quality , under a code of ethics, and with process discipline to ensure greater shareholder returns.
Keeping things simple and straight forward , so that we all can indeed improve the quality of our processes, our work, our businesses and enhance compliance globally.
Being inclusive, giving the process experts ( & novices! ), compliance professionals, quality champions, and regulatory agencies a voice so that all of us can contribute and make a difference.
Note: Use coupon code 232082 and get 10% off on registration.
