April 10-11, 2013
This workshop is designed for commercial processors of all food categories to acquaint them with the new Food Safety and Modernization Act (FSMA) and how it will affect them in their business. Under this new law, the FDA is issuing new rules and guidance to food processors including the implementation of risk based preventative controls in food processing, registration of all food processing facilities, providing processing records to FDA investigators, expanded FDA recall authority, importer requirements, etc. The timeline for the FDA’s implementation of these requirements and the agency’s accomplishments to date will be included. The workshop will summarize existing food safety regulations in the U.S., basic fundamentals of HACCP and Good Manufacturing Practices and preventative controls necessary for the control of Salmonella in low moisture foods based on the best available information. This will include a class exercise on the implementation of preventative controls in processing low moisture foods.
To learn more, see the brochure