Determining the additional process control steps to be added to the Preventive Control Food Safety Plan is one of the challenges faced by food safety managers. Another challenge is to understand what food safety task can be applied to comply with the Preventive Control Rule. Further, determining how and where the Preventive Controls will be applied and managed can be another demanding task for food safety managers.
This session by expert speaker Ron Vail will discuss the challenges that food safety managers face and provide guidance for modification, development and implementation of the existing HACCP Plan to comply with the Preventive Controls Food Safety Plan. It will also include interpretation of the FSMA Preventive Controls requirements.
Ron will also explain the differences between the HACCP and Preventive Controls Food Safety Plan and provide general guidance for integration with GFSI food safety standards.
Who Should Attend
- Shawn K. Stevens
Ron Vail is a recently certified Lead Instructor for Food Safety Preventive Controls for Human Food. He has over 35 years of experience in the food industry and has held positions in Quality, Manufacturing and Procurement. Ron graduated from Colorado State University in 1979 with a Bachelor of Science in Microbiology and began his food career with AIB as a Field Inspector. His career progressed through the food...
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