New FDA FSMA Rules on the Sanitary Transportation of Human and Animal Foods 2017

10 New FDA FSMA Rules on the Sanitary Transportation of Human and Animal Foods 2017


Course “New FDA FSMA Rules on the Sanitary Transportation of Human and Animal Foods” has been pre-approved by RAPS as eligible for up to 12 credits towards a participant’s RAC recertification upon full completion.
Transportation and Logistics food transportation food safety rules are currently being finalized by the U.S. Food and Drug Administration (FDA). Under congressional instructions, the Food Safety Modernization Act (FSMA) requires the FDA to establish rules to improve, audit and enforce new food transportation rules. The rules provide a significant focus on foods not completely enclosed by a container, risk reducing adulteration prevention, personnel training and certification, inspection and data collection, maintenance and reporting that provides evidence of compliance.
In this two day workshop conference you will learn the legal requirements, how to develop a company plan that meets FDA and your customer requirements. You will review and learn how to establish appropriate temperature monitoring, sanitation, container test and traceability, training and data reporting procedures.
New low cost GPS enabled traceability and temperature monitoring technology, EPA approved container sanitizers, washout technologies, temperature maintenance equipment, and food residue and bio-contaminant testing will be presented.
The session will also review the future of transportation food safety in light of new and evolving technologies. References to upcoming technology providers and Internet links to detailed information will be provided.
Learning Objectives:
Upon completing this course participants should:
• Understand upcoming US FDA Rules for the Sanitary Transportation of Human and Animal Foods
• Be able to use a simple checklist to perform a gap analysis between your current practices and new compliance requirements.
• Be able to develop and implement a company transportation food safety plan to close any gaps
• Write and implement appropriate container (truck, trailer, sanitation, testing, container traceability and temperature monitoring procedures.
• Develop a Shipper/Carrier “Contract of Carrier” that meets FDA requirements.
• Know the different requirements for shippers, carriers and receivers.
• Understand “container” controls from the harvest level through final delivery.
• Establish simple, low cost complete data collection and reporting systems.
• Understand new food transportation standards
• Know which tools are required for food transportation sanitation controls
• Know where to get certification training for drivers and other personnel
• Establish teambuilding between food safety and quality personnel to develop and implement changes to your current system
• Prepare for food transportation audits and certification
• Understand food safety, security and recall responsibilities in light of cargo theft, adulteration and temperature failures
• Learn how to use your system to improve your marketing position
Who will benefit:
This course is designed for food supply chain logistics and food safety and security personnel whose primary responsibilities include management, sanitation, quality and operations involved with handling incoming and outgoing food shipments, maintaining transportation equipment and tools, and purchasing or selling.
• U.S. Food shippers, carriers, receivers and maintenance operations
• Food importers whose food will be consumed in the U.S.
• Food handlers
• Logistics professionals
• Food safety and quality professionals
• Truck, rail and other maintenance personnel (reefers, doors, walls, ducts, etc.)
• Food safety lead and audit team members
• Food security personnel
• Recall specialists
• Company sales and marketing personnel
Day 1 Schedule
Lecture 1:
Review of the FDA’s proposed rules on the sanitary transportation of human and animal foods.
• Definitions
• Responsibilities
Lecture 2: Review of other international transportation food safety guidance and laws
Lecture 3: The meaning of adulteration
Lecture 4: Review of Standards
• Management
• Sanitation
• Hazard analysis risk-based preventive controls
• Traceability and temperature monitoring
• Training
Lecture 5: GAP analysis
Lecture 6: Learning what happens during cold chain food transportation through all processes
• Farms
• Air
• Ship
• Truck
• Trays and Bins
Lecture 7: Data, logs, forms and electronic record keeping
Lecture 8: Shipment cargo theft, security and recall
Day 2 Schedule
Lecture 1: Issues facing food importers and those buying from them
Lecture 2: Return on investment (ROI) and marketing advantages
Lecture 3: Future technologies (trans-oceanic, satellite, etc.)
Lecture 4: Afternoon practicum: Establishing an initial plan to implement your auditable system
• Choosing which standards apply to your company
• Flowcha

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