Using Simple Statistical Process Control (SPC) in Food Preventive Process Control Plans

Overview of newly finalized FDA FSMA Preventive Controls and How They Work

The newly finalized FDA FSMA Preventive Controls require that all registered food supply entities establish what the feds call “valid” preventive control plans and organizational systems. According to the rules, your plan must be validated by a Preventive Controls Qualified Individual before you begin production. These requirements are not sufficiently covered in FSPCA PCQI certification training. Most PCQI certified personnel do not understand validation requirements or have the knowledge base required to protect themselves and the company from prosecution in the event of an outbreak.

Validation of the plan means that your company will have to prove that it can control biological, chemical and physical hazards and is working to eliminate those hazards. The data must be statistically analyzed, causes identified and procedural and process changes implemented to continually improve your internal operations. Join the live session by expert speaker Dr. John M. Ryan, which will make enough simple sense for you to begin developing a sophisticated strategy to attack chemical, bacterial & physical hazards and their causes.

Session Highlights:

• How teams bring processes under control with the Solution Tracking Sheet (STS)
• Keep processes under control using SPC
• Quickly and easily learn the SPC language
• Establish an SPC monitoring system
• Sample and collect valid monitoring data
• Quantitative calculations and SPC made simple (add, subtract, multiply and divide)
• Quickly develop process averages, range and p-charts
• Interpret SPC Trends just by looking at them
• Know when to make changes and when to leave things alone
• Understand control limits and their role in decision making
  • Control limits
  • Statistics to make decisions
  • The meaning of six-sigma
  • Record keeping made easy

Session Snapshots:

• Basic Concepts
• Solution Tracking (STS) & Reporting
• Statistical Process Control Concepts
• Using Control Charts for Process Improvement
• Food Safety Planning
• Organizational Concepts for a Team Oriented Approach
• Data Analysis Tools
• Environmental and Other Sampling
• Triggering Mechanisms and Points
• Building Your Process Diagram
• Planning Validation Systems
• Employee Involvement
• Busting of Myths
• TQCM: Continuous Improvement

Who should attend:

• Preventive Control Qualified Individuals (PCQI)
• Personnel working on preventive control plans
• Compliance personnel
• Food manufacturing, handling and storage upper management personnel
• Food quality team member specialists
• Food safety team member specialists
• Mid-level personnel from all registered food operations
• Trainers
• Supervisors and some line personnel in food operations
• Process maintenance personnel
• Process design and line support engineers
• Sanitation specialists

At the Q&A session following the live event, ask a question and get advice unique to your situation, directly from our expert speaker.

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