Hazard Analysis Critical Control Point (HACCP) systems are mandatory under several USDA and FDA rules, so it is imperative to understand the role of statistics and epidemiological data to formulate risk based strategies for control and compliance. But despite extensive research into the prevalence of foodborne illness, the research data can vary widely – in terms of attribution, incidence, and the significance of exposures. So how do you examine the reliability and sources of such data to strengthen your Hazard Analysis?
HACCP plans are required by FDA for facilities under the FSMA rules for Preventive Controls for Human Foods, Foreign Supplier Verification Program, as well as FDA's Juice and Fisheries HACCP rules. To prepare a valid Hazard Analysis, you need to obtain reliable scientific information about significant hazards – including an estimate of risk, based upon the likelihood of occurrence of a hazard and health-outcomes (severity).
You will find many official sources of foodborne illness statistics – such as FDA, USDA, and CDC – as well as scientific papers, investigative reports, and research reports from academic and industry experts. Passive surveillance systems such as Foodnet help to establish population specific information. There are also commodity specific reports maintained through the FDA Reportable Food Registry, and the CDC’s Reportable Disease registry that help to establish the prevalence of foodborne hazards in the food supply.
In this session, industry veteran Roy E Costa will teach you strategies to deal with discrepancies in data, and how to locate and analyze technical and scientific information in making decisions about hazards and controls. You will learn how to integrate the historic information about foodborne illness into an estimate of the future risk of a hazard occurring and the severity of the health outcome. You will also learn how to identify the confounders in the data, such as the immune compromised consumer, and sources of bias in foodborne illness epidemiological studies.
After attending the webinar, you will be able to improve (and support the validity of) your food safety systems by focusing on the hazards that require control, and protect your liability through the due diligence you demonstrate by having a sound, scientific risk assessment. You will also be able to improve compliance with laws and rules that require sound scientific evidence for controls.
This session will bring you up to speed with:
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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
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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