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Description

Speakers

Upcoming Conference

FSMA 2017 update: HACCP Conversion to Preventive Controls

  • Format : On Demand
  • Presenter : Ron Vail
  • Date : Tue, Mar 28, 2017
  • Time : 1 pm ET | 10 am PT | 11 am MT | 12 pm CT
  • Duration : 60 Minutes

Brief Description/ Topic Background

Food Safety Modernization Act (FSMA) establishes a framework that involves multiple layers of protection and recognizes the vital role in protecting consumers from unsafe food. Food Safety Preventive Controls plan requires a Preventive Controls Qualified Individual (PCQI) for each food manufacturer and storage facility to identify certain food safety risks associated with their foods and processes and to implement preventive controls that minimize these risks. 

Learn and understand the additional implemented key steps to comply with preventive control food safety plan and relevance for the protection of consumers from unsafe food.

This webinar will provide guidance for converting the existing HACCP Food Safety Plan to FSMA Preventive Controls Food Safety Plan. Session will address the key challenges faced by the safety and quality managers to determine process control steps and estimate the areas for the preventive control to be applied and managed required for food safety plan

Areas Covered         

  • Understand and discuss the differences between the HACCP and Preventive Controls Food Safety Plan
  • Assess existing HACCP plans to determine the required changes
  • Determine appropriate Preventive Controls
  • Determine appropriate options for Preventive Controls management
  • Discussions of integration of Preventive Controls with GFSI standards

Who should attend?

  • Food manufacturers
  • Facility Plant Managers
  • QA and Department Managers
  • Operation personnel
  • R&D Mangers (Food industry)
  • Risk assessment managers
  • Food processing and packaging personnel’s
  • Food suppliers or distributors or logistics managers
  • Corporate and facility food safety managers

Benefits

  • Understand the differences between the HACCP and Preventive Controls Food Safety Plan
  • Assess existing HACCP plans to determine the required changes
  • Determine appropriate Preventive Controls
  • Identify appropriate options for Preventive Controls management
  • Discussions of integration of Preventive Controls with GFSI standards
  • How should Food & Beverage companies approach migrating HACCP to HARPC plans?
  • Who is the Qualified Individual and how does this impact the HARPC approach?

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