Ensuring Regulatory Compliance of Food Establishments 2015

Key Topics

• The importance of standard operating procedures
• How to get audit ready
• Conducting a hazard analysis
• SSOPs – Sanitation Standard Operating Procedures - the basis for all successful preventative control programs
• Developing and implementing food safety plans (FSMA)
• Developing and implementing HACCP plans
• Environmental sampling
• What FDA investigators look for during inspections
• Ensuring the supply chain is safe
• End product testing
• New food processing facility registration requirements under FSMA
• The importance of taking prompt corrective action when violations are found

Who should Attend

• Quality control managers and employees
• Plant managers
• Microbiologists
• Production managers and employees
• Importers and exporters
• Scientists
• Consultants
• Raw materials and ingredient suppliers and manufacturers
• Sales personnel
• Professors of food science
• Human food warehouse managers/owners
• Food manufacturers
• Process authorities
• Food testing laboratories