There is no time like the present to get your company in gear as you march towards FSMA compliance. Prevention and reduction of food safety risks is the path towards success. For many companies, designing and implementing a great control system is old business, but for many others, there are many new ideas that can get confusing.
With final Food Safety Modernization Act rules about to become enforceable, HARPC practices are on the forefront of the FDA’s strategy for implementing a risk based preventive food safety system.
What is HARPC? How can you get a quick and easy approach to designing and implementing a preventive system? This webinar will give you the tools.
Why Should You Attend
This webinar will teach you how to simply do your planning based on hazards that might impact both your products and your processes. You will learn to do a simple flow chart and you will learn how to diagram your process to identify hazards and build a risk-based preventive control system (HARPC). The training will take about 75 minutes and within a couple of hours after that, you will have a HARPC design that will be relatively easy to implement and use. Your fears and avoidance will be over once you learn how simple HARPC really is.
Prepare for this session ahead by thinking what potential hazards might impact your product and processes. If you already have a food safety plan or HACCP, you are well on the road towards finishing your HARPC requirements.
Areas Covered in this Webinar
• Where does HARPC come from?
• Food security and adulteration issues
• Who is exempt from HARPC requirements?
• Prevention vs corrective action
• Preventive planning
• Environmental monitoring (testing for pathogens)
• Flowchart and diagram your process
• Identify the risks
• Design appropriate controls
• Are allergens included?
• Recall planning and test
• Control your transportation and suppliers
• Build work instructions and procedures
• Complete a competent HARPC plan
• Know the difference between corrective action and prevention
• Share and review HARPC plan with all concerned parties
• Depend on the inputs from your employees
• Get sanitation under control
• Build work instructions and training
Who Will Benefit
• All Registered Food Facilities - Domestic and Foreign Suppliers to the U.S.
• Facility Owners and Managers
• Growers, Packers, Processors and Distributors
• Food Safety Personnel
• Quality Management Personnel
• Internal Food Safety and Quality Team Members
• Purchasing and Sales Personnel
• Internal and External Auditors
Dr. John Ryan holds a Ph.D. in research and statistical methods and was a graduate lecturer at Cal Poly, San Luis Obispo. He has recently retired from his position as the administrator for the Hawaii State Department of Agriculture's Quality Assurance Division where he won awards for his visionary and pioneering work. He is now the president of Ryan Systems, Inc. (websites at http://www.RyanSystems.com and http://www.SanitaryColdChain.com). His companies test new cold chain technologies and train and certify food and drug transporters to Transportation Food Safety and Quality (TransCert) standards. His latest book is "Guide to Food Safety during Transportation: Controls, Standards and Practices". He has spent over 25 years implementing high technology quality control systems for international corporations in Korea, Thailand, Malaysia, the Philippines, Singapore and the United States.View all trainings by this speaker