November 2, 2016
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Validating Your Food Safety Preventive Control Plan

November 18, 2016 – 12:00 PM to 3:30 PM EST

Overview:

The newly finalized FDA FSMA Preventive Controls require that all registered food supply entities establish what the feds call “valid” preventive control plans and organizational systems. Your plan must be validated by a Preventive Controls Qualified Individual (PCQI) before you begin production. However, whether you are PCQI certified or not, you may not be clear on the validation requirements or have the knowledge base required to protect yourself and your Company from prosecution in the event of an outbreak.

Validation of the plan means that your Company will have to prove that it can control biological, chemical and physical hazards and is working to eliminate those hazards. This means you must establish systems to implement environmental sampling and be able to use the data from the samples to gain control over potential hazards. The data that is returned to you from the samples will provide you with baseline and ongoing monitoring information regarding how preventive your processes currently are.

Validation requires oversight by a PCQI competent in research design, statistics, sampling, monitoring, SPC and other quantitative approaches that must be used to quantitatively demonstrate that processes from design to final product are valid.

This 3-Hour webinar will help you to begin developing a sophisticated strategy to attack biological, chemical and physical hazards and their causes. This webinar will move you to the validation competency levels required.

Some of the areas covered:

  • Calculate and establish baseline process capabilities
  • Causal analysis
  • Control processes using Solution Tracking Sheets (STS)
  • Establish an SPC monitoring system
  • Sample and collect valid monitoring data
  • Quantitative calculations and SPC made simple
  • Quickly develop process averages, range and p-charts
  • Interpret SPC Trends
  • Know when to make changes and when to leave things alone
  • Understand control limits and the place they play in decision-making

Who should attend:

  • Preventive Control Qualified Individuals (PCQI)
  • Personnel working on preventive control plans
  • Compliance personnel
  • Food manufacturing, handling and storage mid and upper management
  • Food quality and safety team member specialists
  • Supervisors and some line personnel
  • Process maintenance personnel
  • Process design and line support engineers
  • Sanitation specialists

Presenter–Dr. John Ryan

JohnRyanDr. John Ryan is a certified Preventive Controls Qualified Individual (PQCI) specializing in food safety process control and food safety plan validation. He holds a Ph.D. in research and statistical methods and has extensive international manufacturing quality and operations experience in large and small manufacturing operations. He is a retired Hawaii State Department of Agriculture Quality Assurance Division administrator. He currently operates two business divisions focused on preventive control validation and food safety during transportation operations. He has previously published books on food safety during transportation processes, food fraud, teams and teamwork and has recently completed a new book on validating preventive controls in food operations.

Purchase Options:

$269 Registration – Register Now
$359 Registration + Audio/Visual Recording – Register & Purchase Recording

If you are unable to attend:

$289 Audio/Visual Recording – Purchase Recording Only
This webinar is interactive and will last approximately 3 hours including Q&A. For more information please contact us at: customerservice@FoodSeminarsInternational.com or call us at: 215-465-SAFE.

To attend this web seminar, you must first register for it by clicking on the links above. Once you have registered, you will receive an e-mail message confirming your enrollment status and information that you need to join the event.