How to Successfully Manage an FDA High Risk Inspection 2015 is a webinar that covers topics such as:
- Regulatory requirements under FDA’s new preventative controls regulation – 21CFR Part 117
- What are high risk foods
- When a hazard analysis and HACCP plan or food safety plan are required
- Regulatory requirements under FDA’s regulations covering LACF (Part 113) and Seafood (Part 123)
- The importance of effective implementation of a HACCP plan or food safety plan
- The importance of a well written HACCP or food safety plan
- What FDA investigators look for during high-risk inspections – emphasis on LACF, seafood and dry RTE foods
- Problems that have caused HACCP plan implementation failures under seafood and juice HACCP
- The importance of well written SOPs that address effective controls over hazards that are reasonably likely to occur and cause food adulteration
- How to successfully deal with FDA investigators during an inspection and other FDA personnel by correspondence after an inspection
- New FDA records and biennial registration requirements under FSMA and reporting requirements under the Reportable Food Registry
How to Successfully Manage an FDA High Risk Inspection 2015 is intended for:
- Quality control managers and employees
- Plant managers
- Microbiologists
- Production managers and employees
- Importers/exporters
- Scientists
- Consultants
- Raw materials and ingredient manufacturers
- Sales
- Food science professors
- Human food warehouses
- Food Manufacturers
- Process authorities
- Food testing laboratories
