This “how to” webinar will lead you and your team through two planning options, the FDA preferred option and a more intuitive approach to planning. At the end of this webinar, your group should be able to sit down, divide up the work and get your plans finished in a couple of days.
Our Service Focus: Validation of Preventive Controls
The wait for final FSMA Rules is over. On September 17, 2015 the FDA published the final rules for the Preventive Controls for Human and Animal Foods. Being able to design, implement and validate process controls is probably the most critical aspect of all food safety programs. Those capable of preventive control and process validation will be able to maintain food safety while those who do not understand or cannot manage process validation will be exposed to FDA enforcement. Large businesses have less than one year to fully implement the rules.
The clock has now started for the required implementation of all members of food supply chains for food to be consumed in the United States. The long wait for finalization and clarification of rule requirements is over. Implementation deadlines are published and most large companies have one year to fully implement and comply with these seemingly complicated requirements.
According to the FDA all food facilities must “monitor their controls, conduct verification activities to ensure the controls are effective, take appropriate corrective actions, and maintain records documenting these actions".
The law requires an expert trained individual to oversee your preventive controls plan and implementation. Dr. John Ryan is a Preventive Controls Qualified Individual (PCQI) specializing in validation studies and documentation. He is a retired quality assurance administrator for the Hawaii State Department of Agriculture and holds a Ph.D. in research and statistical methods. He has over 30 years designing and implementing strong preventive process control systems for international corporations. His work includes small and large facility start-up, upgrade and turn-around success.
Many companies would like to know how they are doing when compared to their customers' needs and the laws. Dr. Ryan is highly experienced in conducting a short audit of your sites to objectively and privately provide you with a readiness compliance report. Before you worry about spending large amounts of money preparing for full-on audits when there are simple things you might fix beforehand, you might consider a consultative audit.
On-site Management Training
Ryan Systems can provide your staff with the tools they need to successfully define and implement a valid preventive controls system. The training is delivered in your conference room or at a nearby location of your choosing. The goal of the training is to provide your staff with the tools and knowledge they need to prepare for implementing a valid preventive control system.
For more information regarding consultative audits or on-site management training, write Dr. Ryan at email@example.com or call him directly at (808) 469-0049.
Validating Preventative Food Safety and Quality Controls:
An Organizational Approach to System Design and Implementation
By John M. Ryan, PCQI, Ryan Systems, Inc., Palm Bay, FL, United States
Validating Preventative Food Safety and Quality Controls is a how-to-guide for food industry personnel providing essential preventative control system guidance to help design and implement scientifically verifiable food safety controls in food processes. This reference includes proven tools and techniques to move positively towards the validating preventive control challenges that the food industry is facing, and helps implement compliance strategies to adhere to the food safety and modernization act requirements.
• Covers a systematic strategy for validating preventive controls
• Presents ways to learn how to improve control over suppliers and includes strategies to evaluate food risk and supplier performance
• Prepares your business to comply with changing food safety and quality planning, standards, and audits
• Includes Chipotle case study which challenges students to plan a valid preventive system
Food safety practitioners, managers, professionals/corporate executives and food safety auditors across the food supply chain involved in human and animal foods, import/export trade practitioners, international food safety organizations needing reliable information resources, consultants, training organizations, universities and lecturers on food safety.
Available on Elsevier, Amazon, Science Direct, Barnes & Noble, Google Books, iTunes
Validation of Preventive Controls
Validation and Verification of Preventive Process Controls We consult with your company fo help your personnel
Get the professional help you need from Ryan Systems.
Meet FSMA requirements for validation of preventive controls
Bet basic FSMA preventive controls validation training at your worksite or online
Understand preventive controls validation
Learn to use team focused integrated approach to prreventive control validation
Control attributes and parameters
Understand the required statistical, documentation and reporting needs
Establish valid repeatable and reliable measures, reports and procedures
Implement and use process experiments
Qualify processes, suppliers, materials, equipment and utilities
We train and work with:
Food Shippers, Processors, Carriers, Retail and Restaurant Purchasing Groups
CEOs, VP and Director Level Personnel
Food Safety and Quality Team Members
Food Testing Labs and Quality Personnel
Food Process Engineers
Other Reading Resources
Author: Dr. John M. Ryan, Ryan Systems, Palm Bay, Florida
Is your company commiting Food Fraud? Food Fraud goes far beyond substituting one ingredient for another or making false labeling claims. This new publication is a comprehensive review of the many food industry-wide dimensions of food fraud considered acceptable by today’s food supply chain.This book provides practical information on food fraud, including the complex issues that increasing international food trade presents, especially in countries that have inadequate oversight or control over the products that are eventually ending up in supermarkets, restaurants, and refrigerators around the world.
Food shippers, processors, retail and restaurant purchasing groups, ingredient buyers and sellers, food safety managers and team members
Published: October 2015
Imprint: ACADEMIC PRESS
Order on Amazon or Elsevier Press at: https://www.elsevier.com/books/food-fraud/ryan/978-0-12-803393-7
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