Making the Jump from HACCP to the Food Safety Plan

Event Information
Product Format
Prerecorded Event
Presenter(s)
Valerie Scheidt, MBA, CP-FS
Conference Date
Wed, Jun 08, 2016
Length
60 minutes
Product Description

FSMA’s HARPC Plan: 5 Areas of the Food Safety Plan, Implementation & Advantage

 

The FDA, on January 4, 2013, proposed a rule that talked about implementing FDA’s Food Safety Modernization Act (FSMA)’s hazard analysis and risk-based preventive control (HARPC). This rule is applicable to certain unintentional hazards such as physical, chemical, radiological or microbiological hazards. These hazards may occur at a food facility that manufactures, processes, packs or holds human food. That rule has become final, leaving some of us in the industry reeling with the million-dollar question: Are we ready?

The focus of this training by expert speaker Valerie Scheidt is to equip your team with valuable insights in identifying key provisions of the Food Safety Plan, how these requirements differ from HACCP, and how to generate a roadmap for implementation at your facility.

During this presentation, key HARPC requirements will be revealed, with an opportunity provided to build a System for Success based upon your learnings. Tips and tricks discussed are designed specifically for immediate implementation to advance your current Plan and gain confidence in addressing and controlling hazards. You will instantly be able to apply your learnings by getting important activities, examples and recommendations that will provide you with a stepwise approach to implementation, and this will benefit your current state of organization hugely. Other than this, you will get tools such as System for Success - stepwise progression in creating a world-class (and compliant) program.

Session Highlights:

This program holds value for any business trying to create a Food Safety Plan for FSMA compliance and wanting to reduce risk to the organization.

This training will examine the five (5) areas of the Food Safety Plan:

  • Hazard Evaluation: identify hazards that could affect food manufactured, processed, packed, or held by the facility.
  • Preventive Controls: determine and implement controls needed to address hazards
  • Monitoring: ensure performance of those controls
  • Corrective action: required if preventative controls are not effective
  • Verification: assurance that preventative controls are effective

Who Should Attend

  • Quality Assurance and Food Safety Professionals
  • Operations Management
  • Corporate Compliance Groups
  • Executive Leadership

Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.

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About Our Speaker

Valerie Scheidt  - Food Safety Consultants

Learning and performance expert, speaker, writer, consultant and facilitator, Valerie Scheidt, MBA, CP-FS is the founder of Keystone Quality, LLC, an Arizona-based consulting firm with expertise in food safety, compliance, performance improvement, change management, procedural enhancement, and knowledge transfer. Keystone’s mission is to create more positive and productive workplaces while aligning performance strategy to organizational goals.


Valerie is a former Quality and Training executive...   More Info
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