FSMA Preventive Controls for Human Food Regulations


Find out what your company needs to know to prepare for these new regulatory requirements for FDA-regulated processors.

FDA published the final rules for FSMA Preventive Controls for Human Food in September 2015. Find out what your company needs to know to prepare for these new regulatory requirements for FDA-regulated processors.

Key Takeaways:

  • Overview of Preventive Controls for Human Food requirements under the Food Safety Modernization Act (FSMA)
  • Difference between HACCP and HARPC
  • How to make the HACCP to HARPC conversion
  • Reassessing food safety plans for compliance and effectiveness

By clicking “Watch the Webinar” you will receive the webinar recording, webinar podcast, and webinar slides.

 


Featured Panelists


Dr. Donna Garren, SVP Regulatory and Technical Affairs, American Frozen Food Institute (AFFI)

Dr. Garren has over 17 years of experience in food safety, food science, nutrition, and regulatory affairs. She has held executive level positions at United Fresh, National Restaurant Association (NRA), the Consumer Goods Forum, and NSF Agriculture. Her extensive expertise has been instrumental in building and enhancing strong and effective regulatory programs for the food and beverage industry.

 

Jeff Chilton, Vice President, Professional Services, Alchemy

Jeff has over 30 years of experience in the food industry, specializing in food safety, quality assurance, and plant management. He was President of Chilton Consulting Group for 16 years assisting clients achieve GFSI certification under the SQF, BRC, or FSSC 22000 standards.

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