FDA High Risk Food Inspection 2015 - How to Successfully Manage an FDA High Risk Food Inspection

Course Description:
This seminar will present an overview of proactive measures that food facilities that manufacture, process, pack or hold human food should take to be audit-ready all the time, such as:
Performing a hazard analysis
Developing and implementing adequate and effective HACCP plans and food safety plans (under FSMA)
Performing end-product and/or environmental sampling
Auditing suppliers of high risk food ingredients and/or sampling and testing incoming ingredients
It will identify what high risk foods are in relation to food safety and current FDA regulations applicable to the processing and packing of high risk foods. It will give special emphasis to the processing of low acid canned foods (Part 113), seafood (Part 123), juice (Part 120) and dry read to eat (RTE) foods (Part 117 ? proposed rule under FSMA).
Further, the course will provide valuable insights into what FDA investigators focus on during FDA high-risk food inspections, the most common types of deficiencies that high-risk food processors have been cited for on FD Form 483 and how to act, especially in response to inspectional observations by investigators and follow-up correspondence with FDA. The seminar will provide insights on what facilities that manufacture, process, pack and hold human food can expect when FDA’s proposed new preventative control regulation (21CFR Part 117) becomes effective as a final rule sometime in 2015. The seminar will conclude with a presentation on the control of salmonella in low moisture foods plus a class exercise pertaining to the development of a food safety plan for a dry ready to eat (RTE) food.
In all, the primary areas covered in the course are:
What characterizes high risk foods as compared to low risk foods
Brief overview of FDA high risk food regulations: (a) 21 CFR Part 113 (LACF-HACCP Based), 21CFR Part 114 (Acidified Foods ? HACCP Based), 21CFR Part 123 ? Seafood (HACCP); 21CFR Part 120 ? Juice (HACCP); Preventative Control Regulation ? Proposed under FSMA ? 21 CFR Part 117
The importance of being audit-ready all the time
The importance of well written, effective standard operating procedures
The importance of conducting a thorough and effective hazard analysis
The importance of developing and implementing adequate HACCP and food safety plans (FSMA)
The difference between traditional HACCP plans and food safety plans under Part 117, Subpart B and Subpart C (HARPC)
What FDA investigators look for during high risk food inspections
How to act during an FDA inspection and correspond with FDA
Facility registration and record establishment/maintenance/availability requirements under FSMA
The Reportable Food Registry (RFR) reporting requirements for facilities that manufacture, process, prepare and pack human food
Learning Objectives:
What high risk foods are in relation to food safety
What FDA regulations apply to high risk foods processed at your plant
The new FDA preventative control regulation under FSMA ? 21CFR Part 117
The importance of SOPs that are effectively written and implemented
When a hazard analysis and HACCP plan or food safety plan are required
How to write and manage an acceptable HACCP plan
How to prepare acceptable monitoring, corrective action and verification records under HACCP and FSMA
What FDA investigators focus on during FDA high risk inspections
Examples of FDA deficiencies reported on Form 483 during high risk food inspections
The importance of being audit ready
For Registration - http://www.complianceonline.com/fda-high-risk-food...
Note: Use coupon code 232082 and get 10% off on registration.