The FSMA preventive control includes requirements for enhancing the facility food safety plan to include additional process control steps designed to either eliminate, control or minimize food safety hazards. One challenge that food safety managers experience is to determine those “additional” process control steps that need to be added to the preventive control food safety plan. Another challenge is to determine how and where the preventive controls will be applied and managed.
This session by expert speaker Ron Vail will provide you with the guidance and suggestions for converting the existing hazard analysis and critical control points (HACCP) food safety plan to Food Safety Modernization Act (FSMA) preventive controls food safety plan.
You will understand the basic principles of converting your HACCP plan to the newly required FSMA preventive controls plan. You will also become familiar with the techniques and considerations of assessing your processes for control points that are not typically considered critical control points.
Who Should Attend
Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.
- 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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