Agenda
Day 1 (9 a.m. – 6 p.m. CT)
Chapter 1
Introduction to Course and Preventive Controls
Chapter 2
Food Safety Plan Overview
Break
Break
Chapter 3
Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4
Biological Food Safety Hazards
Lunch
Lunch
Chapter 5
Chemical, Physical and Economically Motivated Food Safety Hazards
Break
Break
Chapter 5
Chemical, Physical and Economically Motivated Food Safety Hazards
Break
Break
Chapter 6
Preliminary Steps in Developing a Food Safety Plan
Chapter 7
Resources for Preparing Food Safety Plans
Day 2 (9 a.m. – 6 p.m. CT)
Review
Review and Questions
Chapter 8
Hazard Analysis and Preventive Controls Determination
Break
Break
Chapter 9
Process Preventive Controls
Lunch
Lunch
Chapter 10
Food Allergen Preventive Controls
Break
Break
Chapter 11
Sanitation Preventive Controls
Chapter 12
Supply-chain Preventive Controls
Day 3 (9 a.m. – 1 p.m. CT)
Review
Review and Questions
Chapter 13
Verification and Validation Procedures
Chapter 14
Record-keeping Procedures
Break
Break
Chapter 15
Recall Plan
Chapter 16
Regulation Overview: cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
Wrap Up
Wrap Up
Day 3 Cont. (1 p.m. – 6 p.m. CT) + HACCP Integration for FSMA Compliance
1:00
Introduction
1:05
HACCP versus HARPC
1:25
Contents of a Food Safety Plan
1:45
Qualified Individual Requirements
2:00
FDA Guidance Documents and High-risk versus Non-high-risk Food Categories
2:05
Break
2:20
Reassessment of HACCP’s 12 Steps
3:50
Break
4:05
FSMA Records Requirements
4:25
Other FSMA Rules to Consider
4:45
Review Summary and Key Takeaways
5:00
Seminar Concludes