About 48 million people (1 in 6 Americans) get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases, according to recent data from the Centers for Disease Control and Prevention. This is a significant public health burden that is largely preventable.
The Food Safety Modernization Act (FSMA) enables the FDA to better protect public health by strengthening the food safety system. It recognizes that preventive control standards improve food safety only to the extent that producers and processors comply with them. Therefore, it is necessary for the FDA to provide oversight, ensure compliance with requirements and respond effectively when problems emerge, according to the agency. The FDA conducts food safety inspections for a variety of reasons, such as during routinely scheduled investigations and surveys, or to respond to a reported problem.
This Virtual Boot Camp with food safety expert Angela Bazigos will provide an overview of the FDA inspection program, how to prepare for an inspection of your facility and the FDA program that applies to foreign food facility inspections.
This Virtual Boot Camp will help you learn about:
- Food safety basics
- Basics of food inspections and how they are conducted
- The problem areas
- Food inspection checklist used by the FDA to prepare for inspection
- Foreign food facility inspection program
- Preparing for a successful inspection
- Responding to any inspection citations and preventing future ones