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Compliance 4 All
Compliance 4 All presents

Virtual Classroom (Live) Navigating Prop 65 for the Food Industry Webinar

This course will provide an overview how to navigate Prop 65 with a Preventative Control Program, using FDA FSMA (Food Safety Modernization Act) approach.

Course Description/Agenda


Environmental Monitoring is utilized for many reasons in the food industry, but primarily to control pathogens in combination with ones sanitation program to ensure they are robust.

FSMA also requires monitoring or an equivalent program or reasoning if not established for RTE foods. The session will describe how to assess risks, tools needed, recommendations on testing, how to test and best practices, validation of your sanitation program, training requirements, mitigation if positives found, documentation requirements and expectations by the FDA for compliance.

Trends and mapping will also be explored as well as latest FDA data on assessments and their recent tack of "Swabathons" in food plants.

Details will include:

  • Prop 65 Background
  • Enforcement
  • Preventative Strategies
  • Food Safety Plan
  • HARPC
  • Supply chain Preventative Controls
  • 2018 New Warning Labelling
  • Labelling Concerns beyond California border
  • New European Acrylamide Regulation
  • Coalition Efforts
  • Forward Action Strategies

Why should you Attend: California's Prop 65 enacted to inform its residents and workers the hazards associated chemicals and toxins that may cause harm has ballooned to over 900+ items, that industries must be aware of to operate within the state.

The Food Industry has also been subject to Prop 65 legal battles on a host of products from French fries, chocolate, coffee, bakery products, candy and baby food that may now require warning labels or other actions to mitigate safety concerns for the public. This course will provide an overview how to navigate Prop 65 with a Preventative Control Program, using FDA FSMA (Food Safety Modernization Act) approach.

Highlights will include an intro to Preventative Controls, leading into minimal recommended preparation steps for handling Prop 65 requirements, whats needed to incorporate in your food Safety Plan, focus on hazards or Hazard Analysis Risk Preventative Controls (HARPC), Supply chain Preventative Controls and importance of compliance on Safe Harbor Limits.

Areas Covered in the Session:
  • Understanding SFCR and History
  • Licensing
  • Preventative Controls
  • Importing
  • Exporting
  • Portal Overview and Resources
  • Compliance Timelines for Implementation

Who Will Benefit:
  • Quality Control/Assurance and Food Safety
  • Professionals, Supervisors, Leads, Managers
  • Operations Managers/Supervisors
  • Sanitation Managers, Supervisors or Leads
  • Corporate Quality Managers
  • Operations Personnel
  • Senior Management
  • Plant Management Personnel
  • Third parties Developing HACCP Plans
  • Auditors and those with Food Safety Inspection Roles
  • Validation Specialists
  • Consultants
  • Quality system Auditors
  • PCQI's
Gina Reo President, QAS, (Quality Assurance Strategies, LLC), private consultation for the Food and Beverage Industry specializing in Global Food Safety and Quality with expertise in Regulatory Compliance, Prop 65, Crisis Management, Business Integration and Due Diligence M & A Compliance Risk Assessments.

Formerly, Vice President, Food Safety, Weston Foods (WF), a GWL Canadian company and North American leader in bakery products. Transformed organization toward World Class Excellence for Food Safety by framing Food Safety Roadmap Strategy for fast-tracking compliance to FSMA (Food Safety Modernization Act), SFCA (Safe Foods for Canadian Act) and new NLEA (Nutrition Labeling Education Act) for US and Canada compliance.

 

More Webinar Information

Compliance 4 All
Compliance 4 All

Course Summary

This course will provide an overview how to navigate Prop 65 with a Preventative Control Program, using FDA FSMA (Food Safety Modernization Act) approach.

Delivery Method

Virtual Classroom (Live) Virtual Classroom (Live)

Who Should Attend

• Quality Control/Assurance and Food Safety Professionals, Supervisors, Leads, Managers • Operations Managers/Supervisors • Sanitation Managers, Supervisors or Leads • Corporate Quality Managers • Operations Personnel • Senior Management • Plant Management Personnel • Third parties Developing HACCP Plans • Auditors and those with Food Safety Inspection Roles • Validation Specialists • Consultants • Quality system Auditors • PCQI's

 
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Webinar Details

9/5/2019 - 9/5/2019
Tuition: $150

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Select a date from the list at the bottom of the page for specific information about that class.

Other Information
Virtual Classroom (Live)

All Date/Location Information

9/5/2019-9/5/2019 at 10:00:00 AM PDT