Like it or not, once a hazardous contaminant enters the food supply chain, it flows like a river through all downstream processes, carriers, distribution centers and into restaurants and super markets. Pretending contaminants are not there because they cannot be seen is not a preventive food safety practice.
Biological, chemical and physical contaminants continue to play a significant role in causing human illness and death. While most food supply companies are becoming slowly aware of the breadth of system responsibilities they must assume in terms of preventing food safety problems, many are ineffective due to their lack of how contaminants flow through the supply chain and how to establish procedures to stop such flows from entering or exiting their own doors.
In this session by expert John Ryan, he is going to explain basic allergens and help you establish a potential hazard analysis throughout food processes. You will be able to identify preventive control measures, establish them and set up allergen monitoring procedures. You can take action, document allergen cross-contact and cross contamination plans and controls and protect your company and personnel from lawsuits by taking part in the webinar.
Session Highlights:
Understand basic allergens
Establish a potential hazard analyses throughout food processes (process flows)
Identify preventive control measures
Establish preventive controls
Set up allergen monitoring procedures
Develop procedures
Take corrective action
Document allergen cross contact and cross contamination plans and controls
Why You Should Attend:
Companies that are not aware of and controlling for cross contaminants are driving their cars at night without the headlights on. Under FDA’s FSMA rules, no company can afford to ignore the need to prevent cross contact or cross contamination through any food process. Biological, chemical and physical hazards have the potential to spread through any process, any food handling operation or any transportation process with the likely result that traceability of the contaminant back to the source can become impossible. Under new preventive control rules, cross contamination by allergens has earned a special place in the training and food safety plan because of their ability to contaminate the work place, equipment, people and other food products.
Who Should Attend:
Upper and Mid-level personnel from all registered food operations
Food safety team members
Food quality personnel
Managers and supervisors in food operations
Sanitation specialists and teams
Food packing, processing, distribution and handling personnel
Incoming packaging personnel
Labeling personnel
Food ingredient suppliers
Legal team members focused on food safety
Food safety leads and implementation team members
Maintenance operations personnel (sanitation)
Food facility personnel
Recall specialists
US Food Importers and Exporters to the US
Food Safety internal and external auditors and audit team members
Distribution center operations personnel
Carrier and food transportation management
Food Buyers and Supply Chain Qualifiers
*You may ask your Question directly to our expert during the Q&A session.
** You can buy On-Demand and view it as per your convenience.
John Ryan
Dr. John Ryan is a certified Preventive Controls Qualified Individual (PCQI) specializing in food safety process control and food safety plan validation. He holds a Ph.D. in research and statistical methods and has extensive international manufacturing quality and operations experience in large and small manufacturing operations and he is a retired Hawaii State Department of Agriculture Quality Assurance Division administrator. He currently operates two business divisions focused on food safety system validation (http://www.RyanSystems.com) and transportation controls (http://www.SanitaryColdChain.com).
He is the author of “Guide to Food Safety and Quality During Transportation: Controls, Standards and Practices.” He has previously published books covering food fraud, teams and teamwork and has recently completed a new book on validating preventive controls in food operations.