The U.S. Food and Drug Administration’s rules for domestic manufacturers, and importers of foreign food, require that receivers have supply chain controls in place to verify that suppliers meet all laws and rules and specifications for food safety and quality. Unsafe supplies of food are often identified as a reason in foodborne illness outbreaks. Once a product is contaminated anywhere in the supply chain, the entire supply chain is at risk, i.e. the supply chain is only as strong as its weakest link.
Greater emphasis is being placed on implementing the supplier controls as far back in the supply chain as possible, all the way to the primary producer, i.e., the farmer. Retailers expect that suppliers will be in compliance with the Food Safety Modernization Act (FSMA) through the Foreign Supplier Verification Program (FSVP), and, the Hazard Analysis and Risk Based Preventive Controls for Human and Animal Foods relies heavily on the Hazard Analysis Critical Control Point (HACCP) system to identify and control significant risks to the public. Suppliers and receivers alike need to be fully aware of all FDA safety rules covering foreign and domestically sourced food.
For you to meet these rules, a planned food safety supply chain program is necessary. The key – develop standard operating procedures for the key supplier approval criteria, and, conduct supplier performance evaluations and ongoing reanalysis of supplier risk. A risk assessment model based on the HACCP system helps to guide the stringency of the criteria for low, medium and high-risk suppliers of food, products, ingredients and packaging.
Join this session, where food safety expert Roy Costa will provide a method for setting the supplier approval criteria and for verifying the performance of the supplier, based on the HACCP system – audits, tests, and records reviews are methods of supplier verification in such a system. He will also provide methods for the ongoing reanalysis of risks. You must have historic information about the supplier’s compliance with FDA rules, and the safety of products to determine the likely and foreseeable hazards in a food, and to identify what hazards require a control. FDA websites provide a repository of important historic records concerning agency actions and they should be consulted – Costa will explore the websites and resources available to you, in detail.
This session will help you learn:
Who Should Attend
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- Roy E. Costa
- Roy E. Costa
- Roy E. Costa
- Gisela Leon
- Norma Skolnik
- Shawn K. Stevens
Roy E. Costa is a public health sanitarian with 40 years of experience in the control of human pathogens through the environment, food and water. Roy has 22 years of experience as a government sanitarian, and educator and 10 years of experience in teaching at the college level. Roy served as Lead Instructor for the Food Safety Preventive Controls Alliance at Illinois Institute of Technology; Lead Instructor for...
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