How the Food Safety Modernization Act Affects USDA Regulated Facilities

This FSMA webinar will outline key objectives for the meat and poultry industry to better understand what steps must be taken by food producers in this sector to meet, and preferably exceed, all relevant standards and regulations of the Food Safety Modernization Act (FSMA).

Why Should You Attend:

USDA regulated facilities may not be aware that specific aspects of FSMA may apply to their organization and may believe their locations are exempt from the current regulations. Upon completion of this course, USDA regulated facilities will have a greater understanding of the complex relationship between the FDA and FSIS and learn exactly what regulations may apply to their organization.

Many USDA regulated facilities may find themselves under dual regulation, depending on the types of products that are produced or may find that their suppliers are regulated by FSMA and subject to specific new regulatory requirements. Even for facilities that may not fall into the above categories, the future may see closer alignment between the FDA and USDA and an understanding of the continual evolution of the relationship between the two is critical in maintaining a compliant food safety program.

Learning Objectives:

Learn the relationship between the USDA and the FDA and understand how that relationship may affect a USDA facility's expected compliance to specific final rules of the Food Safety Modernization Act (FSMA)

Understand which regulations may apply to your facility, the expected dates of compliance, and any next steps that may need to be taken.

Areas Covered in the Webinar:

Understanding the jurisdiction of USDA and FDA regulated facilities and the overlap between the two entities

FSMA final rules that may be applicable to USDA facilities based on ingredients received or products produced

Next steps for compliance and future alignments between the FSIS and the FDA

Who Will Benefit:

Senior leadership and management teams for USDA regulated meat and poultry facilities including:

Quality Managers and Supervisors

Regulatory Managers

Food Safety Managers

Production and Operations Personnel

Sanitation Managers and Supervisors

Warehouse and Transportation Leadership

Third Party Consultants servicing USDA regulated facilities

Instructor Profile:

Derrick Swint's career has been shaped by his floor experience in the food manufacturing industry. Through the course of his career, he has worked several leadership roles in Sanitation, Pest Control, and Environmental Services. His many responsibilities have including coordinating programs such as developing and scheduling the Master Sanitation Program Schedule, SSOP development, scheduling sanitation in SAP, developing and scheduling housekeeping audits, internal audits, corrective/preventive action programming, and CIP administrator. Derrick has extensive years of bakery experience. He has been responsible for implementing many programs internally. Along with assisting with PCQI development, his food safety credentials include Certified Sanitarian, HACCP, Certified CIP Manager and Licensed Pest Control Operator and has additionally obtained certifications in BRC, SQF, and ISO 22000.

Note:

Use coupon code NB5SQH8N and get 10% off on registration.

For Registration:

http://www.complianceonline.com/fsma-2017-key-objectives-standards-and-regulations-for-meat-and-poultry-industry-webinar-training-705032-prdw?channel=sciencedz