This course includes, as an additional bonus, a half day of training on the integration of HACCP for FSMA compliance. You will learn to understand FSMA preventive controls and reconcile the differences in your HACCP plan, enabling you to transition to an audit-ready food safety plan.
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