Description

Until this day, one of the most leading causes of human illness and highest contributor to death are Allergens.Most of these incriminated Allergens are found in food staffs, which has lead to the FDA installing dome food labeling requirements.However, some of the food labels that exist in today’s market tend to be inaccurate and often do not declare allergenic ingredients contained in the food.As a result, contact to Allergens and cross contamination tends to take place almost with any food product picked from the food chain.This is why the FDA’s FSMA preventive control rule pays special attention to allergens. This is made even more important by the fact that these food allergens are invisible and there is very little testing that is done despite the fact that there are many source that can lead to cross contact and cross examination. More so, preventive control, sanitation and transportation regulations are yet to full take effect and as such consumers remain exposed to the high risks of ingesting deadly allergens.

The preventive control measures in place require that risk analysis for allergen plan comprise of incoming,in-process and outgoing ingredients.

Why should attend ?

The webinar conference offers the following benefits to participants:

• An insight and better comprehension of basic allergens
• Methods of drawing up potential hazard analyses plans across the entire food process flow
• Identify preventive control measures
• Draw up preventive controls
• Draw up and implement allergen monitoring protocols
• Take appropriate action
• Effective documentation of allergen cross contact and cross contamination plans and controls
• Prevention of company and personnel lawsuits

Who should attend this event?

This conference us suitable to a majority of people working in the food processing industry including:

• Registered food operations employees
• Food safety task force members
• Quality control personnel
• Management personnel within the food processing industry
• Sanitation employees and control personnel
• Food packing, processing, distribution and handling personnel
• Labeling teams
• Suppliers of ingredients used in food processing
• Legal teams specializing in food processes
• Food facility employees
• US Food Importers and Exporters to the US
• Food safety auditing teams
• Food distributions centers
• Food Transportation
• Buyers and suppliers within the food chain

Description

In this webinar we will be undergoing through a series of highly detailed discussions regarding Contract Manufacturing Organizations (CMO) Quality Agreements, topics such as documentation, change control, lab controls, facilities and equipment, sub-contracting, etc by using the power of online conferences. Participants who attend this seminar will learn how to comply with new FDA and EU guidelines for contract drug manufacturers.

Why should you attend ?

The FDA and EU always have had as a requirement a Control of Suppliers such as Contract Manufacturing Organizations (CMO), but with the new regulatory documents being released there is a new expectation, in this case a written documentation of this control,which is specific to a particular CMOmust be presented as a proof in the form of a Quality Agreement to the FDA / EU inspectors.The exhibitors of this webinar will use their resources such as audio conferences to deeply explain what is expected in the new Quality Agreements from the regulators perspective. In the webinar each section of the Quality Agreements that is proposed gets fully analyzed and if people want to suggest content, it will be written taken in considerations the new guidelines.There will be also be a section on where the two regulatory documents get compared and a discussion of the highlighted differences will be made. For the sake of getting the attendees full understanding of what the expectations are, the latest status of the FDA draft guidance along with some comment from the industry will be discussed.

Areas covered in the session :

• Good Quality Agreement what is it.
• Everything that the Quality Agreement covers
• Responsibilities of the owner vs. contract facility
• GMP Responsibilities
• The new FDA and EU guidelines will be compared

Description

• In addition to the conclusion of the FDA's FSMA protection Control decree, new FDA spate of testing technologies and progressively more complicated supply chain regulations, spices and other foods that have low moisture are getting to be highly seen to promote outbreak.
• Spices are often discovered to convey salmonella, they are loaded with are every now and again found to convey salmonella, are loaded with physical adulterants, are frequently not recognized as allergens, might be affected by lead and, when they are not cautiouslyregulated throughout the supply chain it stands for a potential bacterial growth that could can wind up in foods that are processed.
• The process of spice-handling is dependent on controls of environmental resources, environmental sampling and experiment, process endorsement, current Good Manufacturing Practices (CGPM), Good Agricultural Practices (GAP), hygienic transportation regulations, and alsopackaging, branding and other controls.

Why you should attend ?

• Almost all processed foods utilize spices to improve flavors. Many spices that are made use of in the United States are brought in, frequently from foreign, unregistered and uncontrolled farms before it is transported to a bigger handling and packaging place in the U.S. Many spices are cultivated and imported from tropical environs and are gathered by hands with practically zero food safety controls.
• Realizing where and the means by which spices are cultivated and managed with the basics of food spice safety will make your company ready to avert outbreaks that could ruin your company.
• If your organization is into spice in any capacity, you must be sure that you possess the suitable food safety controls set up. With new reports getting to be noticeably open, it is apparent that despite the classification, -- generally regarded as safe (GRAS), spices are not as protected as formerlybelieved.
• This session will deal with outbreaks and vital microbial decrease procedures, aeriation, experimenting, protective measures, hygiene operation techniques, water problems, pest controls, storing, office controls (humidity /clean/ air), and other essential spice-handling food safety contemplations.

Objectives of the session :

• Classifyspices as allergens
• Describe your spice supply chain and your operational weaknesses
• Appraisespice review data
• Utilize the Spice Operation Food Safety Planning Questionnaire
• Setting up Valid Preventive Controls
• Study new spice testing for Salmonella: Whole Genome Sequencing (WGS)
• Control humidity, handling of air, pests, hygiene, handling zones, dust
• Incorporate spices in protective control plans

Who will benefit ?

• All enlisted food offices involved with spices and dried herbs
• Domestic spice recipients and foreign spicemerchants to U.S. markets
• Spice cultivators, packers, handlers, transporters
• Processing, transporter and wholesaler Facility proprietors and managers
• Spice merchants, handlers, producers, and packers,
• Food Safety and Quality Personnel whose operations are into spices
• Process and office sanitation and upkeep personnel
• Spice buying and merchantqualificationpersonnel
• Company compliance officers
• Internal and External Auditors
• All eatery and food retail shop owners and managers

Description

Awareness of potential food safety problem, sanitary transportation, practices and responsibilities Under the FDA FSMA rules for food transportation

The final rules on the Sanitary Transportation of Human and Animal Foods establish training requirements for all carrier personnel committed to shipper food transportation operation responsibilities. This session will include:

1. Awareness of Potential Food Safety Problems that May Occur During Food Transportation
2. Responsibilities of the Carrier Under the Final FDA FSMA Rules on the Transportation of Human and Animal Foods
3. Basic Sanitary Transportation Practices to Address Potential Problems That May Occur During Food Transportation Processes

Over 84,000 food shippers, carriers, and receivers are impacted by this new law and most have less than one year for full compliance. This new law may require significant changes to procedures currently employed for food transportation operations, personnel, vehicles, containers, trailers tools and equipment used in food transportation. The final rules have now established the law which has significant differences from earlier published proposed food transportation rules, laws and guidance documents. Self-reporting of compliance failures is required as are critical shipper-carrier agreements for data, records, and reporting.

The training covers the Final Rules on the Sanitary Transportation of Human and Animal Foods (now law) as published by the Food and Drug Administration under the Food Safety Modernization Act (FSMA).

Class - 1: Responsibilities of the Carrier Under the Final FDA FSMA Rules on the Transportation of Human and Animal Foods

Length: 60 minutes | Time: 12:00 PM EST to 1:00 PM EST

• Understand US FDA FSMA Law for the Sanitary Transportation of Human and Animal Foods
• Understand changes from the proposed FDA FSMA rules
• Know the different requirements for shippers, carriers, and receivers
• Know who is exempted
• Understand the FDA waiver requirements

Class - 2: Basic Sanitary Transportation Practices to Address Potential Problems That May Occur During Food Transportation Processes

Length: 60 minutes | Time: 01:15 PM EST to 2:15 PM EST

• Understand basic management, preventive control, sanitation, temperature monitoring and traceability and training standards
• Help to write and implement appropriate container procedures (truck, trailer, sanitation, testing, container traceability and temperature monitoring)
• Learn to keep appropriate records
• Understand the transportation food safety audit and certification process
• Help to establish preventive controls
• Understand how to collect, analyze and take preventive action using statistical data

Class - 3: Awareness of Potential Food Safety Problems that May Occur During Food Transportation

Length: 60 minutes | Time: 02:30 PM EST to 3:30 PM EST

• Understand basic bacterial, chemical and physical hazards
• Know what prevention means
• Know how tools and equipment, pallets, trays, bins, gaskets, hoses, load and unload systems, vehicles, containers, and trailers can contaminate foods
• Understand the impact of temperature variation on food safety and food quality
• Know what conditions occur in transportation operations that may cause bacterial growth
• Be able to prevent cross contamination
• Know what missing records can mean
• Know what action to take if a reefer fails or a container is out of acceptable maintenance condition
• Understand accident protocols
• Be able to participate in recalls

Why should you attend?

The final rules on the Sanitary Transportation of Human and Animal Foods establish training requirements for all carrier personnel committed to shipper food transportation operation responsibilities. This training is not “maybe” training but is REQUIRED for all carrier personnel engaged in transportation operations upon hiring and as needed thereafter if the carrier has responsibilities for sanitation, temperature control, and associated documentation.

What are carriers exempt from these training requirements?

1. Carriers with an average annual income less than $500,000 requirements.
2. Carriers of food completely enclosed by a container
3. Carriers of live food animals, except molluscan shellfish
4. Carriers whose shippers will assume carrier responsibilities under the rules

Who will benefit:

• All carrier transportation operations employees of foods not completely enclosed by a container engaged in food transportation operations whether or not the food is being offered for or enters interstate commerce
• Interstate, intrastate and import food carrier personnel
• Business food supply chain owners
• Food Compliance Professionals
• Food Manages
• Food Buyers
• Food transportation Supervisors
• Internal food safety audit team members
• Food transportation operations Load and Unload Personnel
• Trailer, container and vehicle Maintenance Personnel
• Food Safety Employees
• Food supply New business development, sales, and marketing specialists
• Food Inspectors
• Food Trainers