Overview of FDA FSMA (Food Safety Modernization Act), a rule which became effective in September 2016 for the food industry, however, what lessons have been learned from these last several years since enacted. This session will not only cover the highlights on Preventative Controls and leading recommended preparation steps but will dovetail World-Class compliance programs. Covered will be the handling of FDA FSMA requirements, what’s needed on building your food Safety Plan, focus on hazards or Hazard Analysis Risk Preventative Controls (HARPC), Supply chain Preventative Controls and the importance of documentation requirements now critical for regulation compliance.

Learning Objectives:-

• New World Post FSMA, understanding new regulations
• COVID, a Bump in the Road or a New Normal
• Robust Food Safety Plan, Know Your Site and Programs, what you need to build your own Food Safety Plan
• Required Documentation
• Sanitation Program to mitigate risks and watch-outs
• Environmental Monitoring Programs Essentials
• Other Needed Risk Mitigation Programs
• Employee Training Program Importance
• Corrective and Preventative Action (CAPA)

Areas Covered in the Session:-

• ·Minimal requirement recommendations for FSMA and Enhancements
• ·Key Essentials to build your own playbook, the Food Safety Plan
• ·HARPC, what’s new from the former HACCP approach
• ·Documentation that is vital for new regs
• ·Sanitation, Environmental Monitoring, Training Programs, and other recommended requirements
• ·Preventative Controls
• ·Supply chain Preventative Controls Best Practices

Why Should You Attend:-

The regulations have shifted from FDA-focused approaches primarily on GMP’s (Good Manufacturing Practices) to a preventative one placing responsibility on the food industry to mitigate their potential hazard risks for foods. Understanding the essential requirements will aid in helping food manufacturing organizations to be best prepared to comply with new regulations and minimize their risk potential.

Who Will Benefit:-

• Quality Control/Assurance and Food Safety professionals, supervisors, leads, managers
• Operations managers/supervisors
• Regulatory professional
• R & D or Product Developers professionals
• Corporate quality managers
• Operations personnel
• Senior management
• Plant management personnel, PCQI’s
• Third parties developing HACCP plans
• Auditors and those with food safety inspection roles
• Validation specialists
• Food Industry Consultants
• Quality system auditors
• Sanitation personnel