Our Service Focus: Validation of Preventive Controls
The wait for final FSMA Rules is over. On September 17, 2015 the FDA published the final rules for the Preventive Controls for Human and Animal Foods. Being able to design, implement and validate process controls is probably the most critical aspect of all food safety programs. Those capable of preventive control and process validation will be able to maintain food safety while those who do not understand or cannot manage process validation will be exposed to FDA enforcement. Large businesses have less than one year to fully implement the rules.
The clock has now started for the required implementation of all members of food supply chains for food to be consumed in the United States. The long wait for finalization and clarification of rule requirements is over. Implementation deadlines are published and most large companies have one year to fully implement and comply with these seemingly complicated requirements.
According to the FDA all food facilities must “monitor their controls, conduct verification activities to ensure the controls are effective, take appropriate corrective actions, and maintain records documenting these actions".
The law requires an expert trained individual to oversee your preventive controls plan and implementation. Dr. John Ryan is a Preventive Controls Qualified Individual (PCQI) specializing in validation studies and documentation. He is a retired quality assurance administrator for the Hawaii State Department of Agriculture and holds a Ph.D. in research and statistical methods. He has over 30 years designing and implementing strong preventive process control systems for international corporations. His work includes small and large facility start-up, upgrade and turn-around success.
New FDA FSMA Rules on the Sanitary Transportation
of Human and Animal Foods
Los Angeles, November 17/18, 2016
Overview: Transportation and Logistics food transportation food safety rules are currently being finalized by the U.S. Food and Drug Administration (FDA). Under congressional instructions, the Food Safety Modernization Act (FSMA) requires the FDA to establish rules to improve, audit and enforce new food transportation rules. The rules provide a significant focus on foods not completely enclosed by a container, risk reducing adulteration prevention, personnel training and certification, inspection and data collection, maintenance and reporting that provides evidence of compliance.
In this two day workshop conference you will learn the legal requirements, how to develop a company plan that meets FDA and your customer requirements. You will review and learn how to establish appropriate temperature monitoring, sanitation, container test and traceability, training and data reporting procedures.
Dec. 1 & 2 8:30 AM to 4:30 PM 2 Day Seminar Baltimore, MD
Validation of preventive controls is where the rubber meets the road in terms of prevention. You can develop a food safety plan, implement the plan and verify the plan, but you must prove your plan actually works. Find out how to do that.
The final rules for the Preventive Controls for Human and Animal Foods are now published. Large businesses have until September 2016 to fully implement the rules. Since validated preventive controls mean major changes to your company’s way of operating, the time to begin planning and implementation was yesterday.
Being able to design, implement and validate preventive controls is probably the most critical and most difficult aspect of all food safety programs. Those capable of preventive control validation will be able to maintain food safety certification while those who do not understand or cannot manage validation correctly will be considered high risk operations and will be exposed to FDA enforcement. Most important is the fact that valid preventive controls are required for all types of food handling or processing operations.
Validation and Verification of Preventive Process Controls We consult with your company fo help your personnel
Get the professional help you need from Ryan Systems.
Meet FSMA requirements for validation of preventive controls
Bet basic FSMA preventive controls validation training at your worksite or online
Understand preventive controls validation
Learn to use team focused integrated approach to prreventive control validation
Control attributes and parameters
Understand the required statistical, documentation and reporting needs
Establish valid repeatable and reliable measures, reports and procedures
Implement and use process experiments
Qualify processes, suppliers, materials, equipment and utilities
We train and work with:
Food Shippers, Processors, Carriers, Retail and Restaurant Purchasing Groups
CEOs, VP and Director Level Personnel
Food Safety and Quality Team Members
Food Testing Labs and Quality Personnel
Food Process Engineers
Validation of Preventive Controls
"Validating Food Safety and Quality Controls" is be available for sale by Elsevier Press in January, 2016. This book is the perfect companion to your training experiences. Whether or not you are a college student, PCQI or working on your company preventive controls plan, you will enjoy the easy-to-understand examples and lessons in both the book and the training. Step-by-step reader guidance has been developed for all levels of expertise.
In a Case Study, the book tracks the experiences of system failure as experienced by Chipotle throughout 2015 and 2016. Challenge yourself, your trainees and your students to develop a model plan that could have helped develop a valid and preventive Chipotle system.
Author: Dr. John M. Ryan, Ryan Systems, Palm Bay, Florida
Is your company commiting Food Fraud? Food Fraud goes far beyond substituting one ingredient for another or making false labeling claims. This new publication is a comprehensive review of the many food industry-wide dimensions of food fraud considered acceptable by today’s food supply chain.This book provides practical information on food fraud, including the complex issues that increasing international food trade presents, especially in countries that have inadequate oversight or control over the products that are eventually ending up in supermarkets, restaurants, and refrigerators around the world.
Food shippers, processors, retail and restaurant purchasing groups, ingredient buyers and sellers, food safety managers and team members
Published: October 2015
Imprint: ACADEMIC PRESS
Order on Amazon or Elsevier Press at: https://www.elsevier.com/books/food-fraud/ryan/978-0-12-803393-7
Our Affiliate Websites
Manufacturing QualityFood Safety and QualityFood Transportation Quality
Training: Online and Onsite Process Control Validation Assessment GAP Analysis Training: Online and Onsite Training On-site implementation assistance Planning Assistance Food Safety Audits (International) Consulting Food Safety Certification Planning and Consulting Temperature and GPS Systems