Validating Your Preventive Control Plan Using Basic Statistical Process Control (SPC) Concepts

Event Information
Product Format
Prerecorded Event
Presenter(s)
Conference Date
Tue, Sep 27, 2016
Length
90 minutes
Product Description

Develop a Sophisticated Strategy to Attack Causes of Chemical, Bacterial and Physical Hazards in Your Food Supply

The newly finalized FDA FSMA Preventive Controls will require that all registered food supply entities establish what the feds call “valid” preventive control plans. Validation of the plan means that your company will have to prove that it can control hazards or is working to control hazards. This means you must establish systems to implement environmental sampling and be able to use the data from the samples. The data that is returned to you from the samples you supply to laboratories will provide you with baseline and ongoing monitoring information regarding how preventive your processes currently are.

The data from the labs must be statistically analyzed, causes identified and procedural and process changes implemented to continually improve your internal operations. This is a giant leap in requirements from what we all have known as last year’s “food safety audit”. Quantitative evidence and objective analysis are replacing older strategies that were basically reviews of your ability to document activities as part of your verification requirements.

If you are afraid of “statistics”, this easy session by expert speaker Dr. John M. Ryan will make enough simple sense for you to begin developing a sophisticated strategy to attack causes of chemical, bacterial and physical hazards.

Learning Objectives:

  • Quickly and easily learn the SPC language
  • Establish an SPC monitoring system
  • Collect Data
  • Perform simple calculations (add, subtract, multiply and divide)
  • Quickly calculate basic process averages and ranges
  • Interpret SPC Trends just by looking at them
  • Know when to make changes and when to leave things alone
  • Understand the difference between common and assignable causes
  • Set up basic Mean, Range and p-charts
  • Understand control limits and the place they play in decision making
  • Understand and be able to use:
    • Common and assignable causes
    • Basic mean and range charts
    • Control limits
    • Statistics to make decisions
    • P-charts
    • The meaning of six-sigma

Who Should Attend

  • Mid-level personnel from all registered food operations
  • Food safety team members
  • Supervisors in food operations
  • Sanitation specialists and teams
  • Anyone working on preventive control plans or teams

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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Phone

1-866-458-2965

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1-919-287-2643

About Our Speaker

Dr. John Ryan - Food Safety Program Expert


Dr. John Ryan holds a Ph.D. in research and statistical methods. He has been working on transportation food safety issues since 2011 after retiring from his position as the administrator for the Hawaii State Department of Agriculture's Quality Assurance Division where he headed up Hawaii’s commodity inspection, food safety certification and measurement standards service groups. He has won awards for traceability technology for his visionary...   More Info
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