Food Safety Modernization Act 2018

Overview:

This training is designed to help process plant management teams work together to prevent and eliminate risk to food safety. The FDA has a legislative mandate to require comprehensive, science-based preventive controls across the nation's food supply.Food facilities are required to implement a written Hazard Analysis and Risk-based Preventive Controls (HARPC) plan. This coms by way of a five step approach

(1) Evaluate hazards that could affect food safety
(2) Define preventive steps, or controls, that will significantly minimize or prevent the hazards
(3) Specify how the facility will monitor these controls to ensure they are working
(4) Maintain routine record of monitoring
(5) Dictate actions the facility will take to correct problems that arise.

Why should you Attend: The FDA has a legislative mandate to require comprehensive, prevention-based controls across the food supply.

• The legislation transforms FDA's approach to food safety from a system that far too often responds to outbreaks rather than prevents them. It does so by requiring food facilities to evaluate the hazards in their operations, implement and monitor effective measures to prevent contamination, and have a plan in place to take any corrective actions that are necessary.
• FDA must establish science-based standards for the safe production and harvesting of fruits and vegetables to minimize the risk of serious illnesses or death.
• Holding food companies accountable for preventing contamination is a significant milestone in the efforts to modernize the food safety system.

Areas Covered in the Session:

• System definitions
• Hazard analysis
• Preventive Controls
• Records requirements
• Team awareness and application

Who Will Benefit:

• Quality Manager
• Maintenance Manager
• Process Manager
• Plant Manager
• Sanitation Manager
• Production Manager
• Operations Manager

Speaker Profile
Thomas Perkins is an experienced manufacturing leader with proven success in high visibility start-up and turn around organizations. Senior level experience in process development, organizational structure, and operations planning. Change agent accomplished in operations, logistics, engineering, and maintenance. He leverages a combination of systems application and accountability to drive defined objectives, and build great teams. Achieved Level III Safe Quality Food Certification in multiple locations. Process management experience includes all seven U.S. recognized allergens, low pH, organic content, sanitizing, HPP, and requisite records and monitoring. Achieved ISO 22000 Food Safety Certification by employing strict process document controls and building a talented and reliable team.