FDA FSMA Training for Food Transportation Operations Personnel
FDA FSMA Training for Food Transportation Operations Personnel
Food Safety Virtual Boot Camp
Presented By: Dr. John Ryan
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Understand Your Responsibilities, Identify Potential Food Safety Problems, and Maintain Sanitary Food Transportation Best Practices.
The final rules on the Sanitary Transportation of Human and Animal Foods establish training requirements for all carrier personnel engaged in food transportation operations. Training certificates are required for the following topics:

  1. Responsibilities of the carrier under the final Sanitary Transportation rules
  2. Awareness of potential food safety problems that may occur during food transportation
  3. Basic sanitary transportation practices to address those potential problems
Over 84,000 food shippers, carriers and receivers are impacted by the new law, and most have less than a year for full compliance. This new law may require significant changes to procedures currently employed for food transportation operations, personnel, vehicles, containers, trailers tools and equipment used in food transportation. The final rules have now established the law which has significant differences from earlier published proposed food transportation rules, laws and guidance documents. Self-reporting of compliance failures is required as are critical shipper-carrier agreements for data, records and reporting.

This Virtual Boot Camp by Dr. John M. Ryan will provide you the information and knowledge to comply with FSMA sanitary food transportation law, fulfill carrier training requirements and upgrade your food transportation system.
Session Details
Session-1: Responsibilities of the Carrier Under the Final Rules
  • Understand US FDA FSMA Law for the Sanitary Transportation of Human and Animal Foods
  • Understand changes from the proposed FDA FSMA rules
  • Know the different requirements for shippers, carriers and receivers
  • Know who is exempted
  • Understand the FDA waiver requirements
Session-2: Awareness of Potential Food Safety Problems That May Occur During Transportation
  • Understand basic bacterial, chemical and physical hazards
  • Know what prevention means
  • Know how tools and equipment, pallets, trays, bins, gaskets, hoses, load and unload systems, vehicles, containers and trailers can contaminate foods
  • Understand the impact of temperature variation on food safety and food quality
  • Know what conditions occur in transportation operations that may cause bacterial growth
  • Be able to prevent cross contamination
  • Know what missing records can mean
  • Know what action to take if a reefer fails or a container is out of acceptable maintenance condition
  • Understand accident protocols
  • Be able to participate in recalls
Session-3: Basic Sanitary Transportation Practices to Address Food Transportation Sanitation Problems
  • Develop a contract of carriage and other agreements required between carriers and shippers
  • Understand basic management, preventive control, sanitation, temperature monitoring and traceability and training standards
  • Help to write and implement appropriate container procedures (truck, trailer, sanitation, testing, container traceability and temperature monitoring)
  • Learn to keep appropriate records
  • Understand the transportation food safety audit and certification process
  • Help to establish preventive controls
  • Understand how to collect, analyze and take preventive action using statistical data
Who Should Attend?
  • All Carrier Employees of Foods not Completely Enclosed by a Container Engaged in Food Transportation Operations Whether or not the Food is Being Offered for or Enters Interstate Commerce
  • Interstate, Intrastate and Import Carrier Personnel
  • Business Owners
  • Compliance Professionals
  • Managers
  • Buyers
  • Supervisors
  • Internal Food Safety Audit Team Members
  • Load and Unload Personnel
  • Maintenance Personnel
  • Food Safety Employees
  • New Business Development, Sales and Marketing Specialists
  • Inspectors
  • Trainers
About Our Speaker
Dr. John RyanDr. John Ryan holds a Ph.D. in research and statistical methods. He has recently retired 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 technology for his visionary and pioneering work. He is the president of the Sanitary Cold Chain. The Sanitary Cold Chain provides food safety assessment, training, audit and certification services to shippers, carriers and receivers impacted by the new law.

Dr. Ryan’s latest book “Guide to Food Safety during Transportation: Controls, Standards and Practices” was published in 2014. He has spent over 25 years implementing high technology quality control systems for international corporations in Korea, Thailand, Malaysia, the Philippines, Singapore and the United States.
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