How to Successfully Manage an FDA High Risk Food Inspection 2015

Key Topics

• 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

Who should Attend

• 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