Regulatory Compliance Food 2015 - Regulatory Compliance Food

This webinar will outline proactive measures that food processors can use to comply with FDA regulatory requirements and be audit ready any time, and not just when an inspection or audit is expected. FDA inspections are usually unannounced, so the better a company is prepared, the more likely it can ensure regulatory compliance.
Why Should You Attend:
Managers and employees involved in food processing activities should receive adequate training in processing and packaging technologies that they are involved in as well as updates on Good Manufacturing Practice requirements pertaining to the products that they manufacture. This training will equip them with the necessary knowledge, skills and abilities to adequately control and monitor critical factors in the process to ensure finished products do not contain significant biological, chemical and physical hazards. Such hazards may contribute towards the production of adulterated food that is unfit for distribution causing public health concerns.
This session will present an overview of necessary actions companies can take to be audit-ready such as writing and implementing effective standard operating procedures (SOPs), performing a hazard analysis, developing and implementing a HACCP or food safety plan when necessary, perform end-product and/or environmental sampling or auditing and/or sampling and testing incoming ingredients from suppliers that are likely to contain significant hazards that have a likely probability of causing serious adverse health consequences or death to humans or animals.
Learning Objectives:
Obtain a basic understanding of the following:
How to be audit ready all the time
Effectively writing and implementing SOPs
The importance of a well prepared and implemented Sanitation Standard Operating Procedures (SSOP)
Performing a hazard analysis
Writing and implementing a HACCP or food safety plan
What FDA investigators look for during inspections
New registration requirements under FSMA
Areas Covered in the Webinar:
How to get audit ready
The importance of standard operating procedures
SSOPs ? Sanitation Standard Operating Procedures - the basis for all successful preventative control programs
Conducting a hazard analysis
Developing and implementing HACCP plans
Developing and implementing food safety plans (FSMA)
What FDA investigators look for during inspections
Environmental sampling
End product testing
Ensuring the supply chain is safe
The importance of taking prompt corrective action when violations are found
New food processing facility registration requirements under FSMA
Who Will Benefit:
Plant managers
Quality control managers and employees
Production managers and employees
Microbiologists
Scientists
Importers and exporters
Raw materials and ingredient suppliers and manufacturers
Consultants
Professors of food science
Sales personnel
Food manufacturers
Human food warehouse managers/owners
Food testing laboratories
Process authorities
For Registration:http://www.complianceonline.com/ensuring-regulator...