FSMA, HACCP and Pathogen Environmental Monitoring

LIVE  Mar 27, 2019 12:00PM EST

Duration : 60 min

38 days ago




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Topic Background :

The FDA has gained a preventative mandate with the introduction and implementation of the FSMA. It’s an interactive process beginning with the identification of hazards in the food supply through the determination of the causes of potential hazards. Following this determination, the implementation
of preventive controls occurs. The effectiveness of those implemented controls is monitored on an ongoing basis in order to review and adjust those controls as necessary. 


Course Summary :

FSMA was signed into law on January 4, 2011. It is one of the most comprehensive and significant Federal reforms of US food safety law since the Food, Drug and Cosmetic Act (FDCA) was introduced in 1938. With the introduction of the FSMA, the focus now shifts from responding to contamination, to preventing it. This preventative approach to food safety throughout the supply chain has in turn prompted a change of mindset within the food industry and how we approach the introduction of, or the potential risk of, contamination. Manufacturers of food for human consumption, and manufacturers of animal foods will now be subject to the same principles and preventative approach. The focus is on HACCP and environmental monitoring.


Learning Objectives :
·  Microbial Hazard identification
·  Critical Environmental monitoring zones
·  Monitoring and Corrective actions
·  Maintaining the integrity of data and Records
·  Risks and exemptions


Who should Attend :
Food Processing
Food Distribution managers and supervisors
QA managers and QC personnel




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