There is no time like the present to get your company in gear as you march towards FSMA compliance. Prevention and reduction of food safety risks is the path towards success. For many companies, designing and implementing a great control system is old business, but for many others, there are many new ideas that can get confusing.
With final Food Safety Modernization Act rules about to become enforceable, HARPC practices are on the forefront of the FDAs strategy for implementing a risk based preventive food safety system.
What is HARPC? How can you get a quick and easy approach to designing and implementing a preventive system? This webinar will give you the tools.
Why Should You Attend
This webinar will teach you how to simply do your planning based on hazards that might impact both your products and your processes. You will learn to do a simple flow chart and you will learn how to diagram your process to identify hazards and build a risk-based preventive control system (HARPC). The training will take about 75 minutes and within a couple of hours after that, you will have a HARPC design that will be relatively easy to implement and use. Your fears and avoidance will be over once you learn how simple HARPC really is.
Prepare for this session ahead by thinking what potential hazards might impact your product and processes. If you already have a food safety plan or HACCP, you are well on the road towards finishing your HARPC requirements.
Areas Covered in this Webinar
Where does HARPC come from?
Food security and adulteration issues
Who is exempt from HARPC requirements?
Prevention vs corrective action
Environmental monitoring (testing for pathogens)
Flowchart and diagram your process
Identify the risks
Design appropriate controls
Are allergens included?
Recall planning and test
Control your transportation and suppliers
Build work instructions and procedures
Complete a competent HARPC plan
Know the difference between corrective action and prevention
Share and review HARPC plan with all concerned parties
Depend on the inputs from your employees
Get sanitation under control
Build work instructions and training
Who Will Benefit
All Registered Food Facilities - Domestic and Foreign Suppliers to the U.S.
Facility Owners and Managers
Growers, Packers, Processors and Distributors
Food Safety Personnel
Quality Management Personnel
Internal Food Safety and Quality Team Members
Purchasing and Sales Personnel
Internal and External Auditors
Dr. John Ryan holds a Ph.D. in research and statistical methods and was a graduate lecturer at Cal Poly, San Luis Obispo. He has recently retired from his position as the administrator for the Hawaii State Department of Agriculture΄s Quality Assurance Division where he won awards for his visionary and pioneering work. He is now the president of Ryan Systems, Inc. (websites at http://www.RyanSystems.com and http://www.SanitaryColdChain.com). His companies test new cold chain technologies and train and certify food and drug transporters to Transportation Food Safety and Quality (TransCert) standards. His latest book is "Guide to Food Safety during Transportation: Controls, Standards and Practices". 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.