FSMA: Overview of Requirements

Event Information
Product Format
Prerecorded Event
60 minutes
Product Description

Understanding and Complying with FSMA Requirements


The food industry is still scrambling to meet the requirements of FDA’s Food Safety & Modernization Act (FSMA). Still, there seems to be more questions than answers.

This session by food industry expert Ron Vail, will address some major components of the Food Safety Preventive Controls and discuss practical aspects of assessment and integration of existing food safety programs. Ron will also provide practical ideas and suggestions for assessment and development or modification of your food safety programs. Information provided in this conference is applicable to any food manufacturing company.

Session Highlights:

  • How to determine a company’s compliance date.
  • Understand some definitions used in FSMA.
  • Understand the requirements of the Preventive Controls Qualified Individual and Qualified Individuals.
  • Get guidance for the tasks required to be managed by the Preventive Controls Qualified Individual and Qualified Individual.
  • Get assistance for beginning assessment and development of compliant FSPC requirements.


After attending this session, you’ll be able to:

  • Understand the major components of Food Safety Preventive Controls requirements
  • Identify the responsibilities of the Food Safety Preventive Controls Qualified Individual
  • Get an overview of the FSMA Rule and some changes
  • Get ideas for assessment of existing food safety programs for compliance

Who Should Attend

  • Corporate and Facility Food Safety Managers
  • Facility Plant Manager
  • Department Managers
  • Food Manufacturing Companies

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About Our Speaker

Ron Vail - Food Safety Preventive Control Expert

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...   More Info
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