FSMA Hazard Analysis and Risk-based Preventive Controls

Product Id : FDA45
Instructor : Dr. John Ryan
Nov 16, 2017 1:00 PM ET | 12:00 PM CT | 10:00 AM PT | 75 Minutes

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Description

Overview

This session is focused on practical tools to help you design and implement HARPC. You will be able to develop a valid preventive control plan (PCP) from this session if you work with your associates to complete the step-by-step process to finalize the plan. We will also touch on the specific tools you need to document exactly what your people are doing to implement, maintain, validate, verify and continuously implement the plan through years to come.

Why should you Attend:

There is no time like the present to get your company in gear as you march towards FSMA compliance.  Prevention and reduction of food safety risks is the path towards success. For many companies, designing and implementing a great control system is old business, but for many others, there are many new ideas that can get confusing. Hazards, prevention, risk and control are critical to meeting FSMA requirements. HARPC training provides the background needed to prepare to meet these new demands.

You need the plan and implementation to satisfy your customer’s requirements under Subpart G of the supply chain controls. Without full implementation at your end, your customers will find it illegal to hire your company as a supplier.

This session by Dr. John Ryan will teach you how to simply do your planning based on hazards that might impact both your products and your processes.  You will learn to do a simple flow chart and you will learn how to diagram your process to identify hazards and build a risk-based preventive control system (HARPC).  The training will take about 75 minutes and within a couple of hours after that, you will have a HARPC design that will be relatively easy to implement and use. 

Learning Objective:

  • Leave this session armed with the knowledge you need to complete a competent HARPC plan
  • Know the difference between corrective action and prevention
  • You will be able to share and review this plan with all concerned parties
  • Learn how to depend on the inputs from your employees
  • Get sanitation under control
  • Work instructions and training will match your plans
  • Training for your personnel will be simplified
  • A free paper will be supplied to any interested attendee

Session Highlights:

  • Where does HARPC come from
  • Food Security and Adulteration Issues
  • Who is exempt from HARPC requirements?
  • Prevention vs Corrective Action
  • Preventive Planning
  • Environmental monitoring (testing for pathogens)
  • Flowchart and diagram your process
  • Identify the Risks
  • Design appropriate controls
  • Are allergens included?
  • Recall planning and test
  • Control your transportation and suppliers
  • Control your transportation and suppliers

Who Will Benefit:

  • All personnel in food safety and quality
  • Food operations management
  • Food processors, transporters, packers, distributors
  • CEOs and upper management
  • Mid-level food operations personnel
  • Compliance Officers
  • Food company HR personnel to document training
Speaker Profile:

The speaker, Dr. John Ryan, has a Ph.D. in research and statistical methods. He recently retired from the Hawaii State Department of Agriculture's Quality Assurance Division, where he served as administrator. He has also worked at Cal Poly in San Luis Obispo (California), as a graduate quality and operations management lecturer.

In the last 25 years, he has implemented high-tech quality-control systems for international corporations in numerous countries, including Mexico, United States, and countries in Asia.

He has won numerous awards for his commendable work in the field of traceability technology.

Currently, he is the president of Ryan Systems, and The Sanitary Cold Chain. He is the author of books such as Guide to Food Safety during Transportation: Controls, Standards and Practices, and Food Fraud.


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