In this two day workshop conference you will learn the various rules regulating the development, manufacturing and quality assurance of products manufactured for animals and humans, the basis of Hazard analysis and critical control points (HACCP) and the preventative measures soon to be enacted for mitigating the exposure of adulterated products to the end user. Steps can be implemented immediately from this course such as ensuring that the personnel have been properly instructed and the training documented on critical control points established for preventing adulterated foods.
Upon completing this course participants should:
- Read and understand what the expectations are for producers of products intended for animal or human consumption that will be regulated by the FSMA
- Utilize a risk based approach such as HACCP for developing a strategy for managing the flow of materials through your facility so as to minimize the risk of adulteration during receiving , processing, finishing, storing and shipping intermediates or final product
- Evaluate the effectiveness of the preventative controls
- Learn how to use modern control charting techniques to detect trends, and how to respond to and use this information for risk based decision making
- Learn how conduct an investigation into root cause
FDA Food Safety Modernization Act (FSMA) | Upcoming Developments:
The fundamental elements of the Food Safety & Modernization Act, which will become final August 30, 2015 and official 60 days latter (October 30, 2015 are Produce Safety, Preventive Controls for Human Food, and Preventive Controls for Animal Food and Foreign Supplier Verification Programs.
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Who will Benefit:
Environmental, Health and Safety managers (EHS) and Quality Managers will benefit greatly from this course due to the proximity of the FSMA rule to EHS principles and quality practices already established:
- Senior quality managers
- Quality professionals
- Environmental, Health and Safety managers
- Regulatory professionals
- Compliance professionals
- Production supervisors
- Manufacturing engineers
- Production engineers
- Design engineers
- Process owners
- Quality engineers
- Quality auditors
- Document control specialists
The FDAs from “Farm to Table” initiative is an attempt to minimize exposure to adulterated products to the end users; animals, both livestock and pets, as well as humans. For instance, treating “feed as food,” the FDA FSMA rule proposes monitoring the presence of antibiotics in distillers’ products through routine surveillance sampling or directed sampling and when the results of sampling activities are complete, will continue to make such results available. In addition, controls are proposed to mitigate the risk that animals and humans will be exposed to adulterated products. Preventative Controls which include hazard analysis will be required to identify and evaluate known or reasonably foreseeable feed safety hazards, establish preventive controls to prevent or significantly minimize any “significant” hazards (hazards for which a person knowledgeable in food safety would establish controls), monitor the preventive controls (including written procedures), verify the controls are working, maintain a written food safety plan that incorporates all of the above elements and maintain records regarding the monitoring and verification steps. The second set of controls from current Good Manufacturing Practices (cGMPs) arise from the FDAs quality management systems approach for the food, beverage and drug industry to achieve compliance with the FD&C act where they are focused on mitigation of adulteration out of the following areas and practices: Plant personnel (hygienic practices), Plant construction and grounds (waste disposal, ventilation, easy to clean facility), Sanitation (maintaining plant in good and clean repair, effective pest control), Sanitary facilities and controls (clean/adequate water supply, properly designed plumbing system, hand wash facilities), Equipment and utensils (able to be cleaned and well maintained), Plant operations (proper procedures to prevent contamination) and Holding and distribution (proper containers to avoid contamination, inspection of incoming containers).