Comparing FSMA requirements with GFSI audits

Event Information
Product Format
Prerecorded Event
Length
60 Minutes
Product Description

Put Your GFSI Certification to Work & Streamline Your FSMA Compliance Efforts

The FDA is at it again with a host of proposed rules under the Food Safety & Modernization Act that have many in the food industry scrambling to keep up.  And, as usual, there seem to be more questions than answers.

Chief among them?  What the proposed FDA rules mean for those already certified under the Global Food Safety Initiative.

This webinar by food industry expert Jennifer McEntire will teach you the key differences between GFSI and the FDA’s proposed preventive controls, with answers to the following questions:

  • If I’m certified to a GFSI benchmarked scheme, am I exempt from the FDA requirements?
  • What are the key differences between FDA’s proposed preventive controls and the GFSI requirements?
  • Is my HACCP plan enough for a food safety plan?
  • What’s the difference between Preventive Controls and Operational prerequisite programs?
  • Is my SQF Practitioner automatically a “Qualified Individual”?
  • What do I need to do to comply with FDA if I’m already certified to SQF or BRC?

The session will help you:

  • Understand the terminology used by FDA and how it compares to those in popular GFSI benchmarked schemes
  • Learn the steps to morph your current GFSI food safety management system into one acceptable to FDA
  • Know what areas might change between the proposed and final FDA rules, and how it can impact your business

Who Should Attend:

  • Food safety and quality managers and directors
  • Food industry trade association representatives
  • Regulatory affairs staff at food companies
  • Owners, Supervisors, and chefs serving the retail food industry

Order Below or Call 1-866-458-2965 Today

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1-919-287-2643

About Our Speaker

Dr. Jennifer McEntire - Food Safety Audit Expert

Dr. Jennifer McEntire is Vice President and Chief Science Officer at The Acheson Group, where she helps food industry clients understand their supply chain risks and prioritize mitigations in the context of the changing regulatory landscape and global food safety system. She joined the firm, then part of Leavitt Partners, in 2011 after spending eight years at the Institute of Food Technologists (IFT), where she served as the...   More Info
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