The biggest change in food legislation in US history was initiated in January 2011 with the signing of the Food Safety Modernization Act. However, due to the structure of the legislation, many of the specific rules and details were not readily known. As we pass the two-year anniversary of this ground-breaking Act, four major rules have been released:

• Hazard Analysis and Risk-Based Preventive Controls
• Standards for Produce Safety
• Foreign Supplier Verification Program
• Accreditation of Third-Party Auditors

Who Should Attend?

Managers, directors, and executives at US food companies, and foreign food facilities exporting to the US.

Learning objectives

• Recognize the reasons why FSMA was passed as law and be able to convey the significance of this Act.
• Evaluate a food defense program to determine if it meets the intent of conducting a hazard analysis and applying preventative controls for intentional contamination.
• Evaluate a HACCP program to determine if it meets the intent of conducting a hazard analysis and applying preventative controls for unintentional contamination.
• Recognize what is required for approving and monitoring foreign suppliers.
• Recognize other key components in order to be compliant with FSMA.
• Prepare to cooperate and communicate with the FDA in the event of distribution of violative product.
• Recognize what changes or modifications are necessary to food safety and food defense programs to ensure they are in alignment with the goals of FSMA.
• Prepare for future FDA inspections.

Prerequisites:

Strong understanding of basic US food regulations and food safety systems such as prerequisite programs, HACCP, and food defense.

Assessment methods:

Exam

Click here for Detailed Agenda

Topics and time are subject to change

Course is subject to updates as proposed and final rules are released.