How to Successfully Manage an FDA High Risk Food Inspection 2015 is a seminar that covers topics such as:
- What FDA regulations apply to high risk foods processed at your plant
- What high risk foods are in relation to food safety
- The importance of SOPs that are effectively written and implemented
- The new FDA preventative control regulation under FSMA – 21CFR Part 117
- How to write and manage an acceptable HACCP plan
- When a hazard analysis and HACCP plan or food safety plan are required
- What FDA investigators focus on during FDA high risk inspections
- How to prepare acceptable monitoring, corrective action and verification records under HACCP and FSMA
- The importance of being audit ready
- Examples of FDA deficiencies reported on Form 483 during high risk food inspections
- How to act during FDA inspections and correspond with FDA after the inspection, especially in response to deficiencies cited on Form FD483
How to Successfully Manage an FDA High Risk Food Inspection 2015 brings together:
- Quality control managers and employees
- Plant managers
- Documentation
- Regulatory affairs
- Microbiologists
- Production managers and employees
- Importers/exporters
- Scientists
- Consultants
- Raw materials and ingredient manufacturers
- Sales
- Professors of food science
