Description

• Prop 65 Background
• Enforcement
• Preventative Strategies
• Food Safety Plan
• HARPS
• Supply chain Preventative Controls
• 2018 New Warning Labelling
• Labeling Concerns beyond California border
• New European Acrylamide Regulation
• Coalition Efforts
• Forward Action Strategies

Areas Covered:-

• Understanding Prop 65 and Enforcement
  • What to do if served 60 Day Notice
  • Bounty Hunters, a $30million pariah
• Current Climate and Risks
  • Food Industry appetite for response and actions
• Common chemicals and Heavy Metals found in food products
• Strategies for Prevention
  • FSMA (Food Safety Modernization Act) Preventative Controls
  • Food Safety Plan
  • Supply chain Programs
• 2018 New Warning Labels
• Success Takeaways

Why Should You Attend:-

California’s Prop 65 was enacted to inform its’ residents and workers of the hazards associated with chemicals and toxins that may cause harm has ballooned to over 900+ items, that industries must be aware of to operate within the state.

The Food Industry has also been subject to Prop 65 legal battles on a host of products from French fries, chocolate, coffee, bakery products, candy, and baby food that may now require warning labels or other actions to mitigate safety concerns for the public.

This course will provide an overview of how to navigate Prop 65 with a Preventative Control Program, using the FDA FSMA (Food Safety Modernization Act) approach. 

Highlights will include an intro to Preventative Controls, leading into minimal recommended preparation steps for handling Prop 65 requirements, what’s needed to incorporate in your food Safety Plan, focus on hazards or Hazard Analysis Risk Preventative Controls (HARPC), Supply chain Preventative Controls and importance of compliance on Safe Harbor Limits.

Who Should Attend:-

• Quality Control/Assurance and Food Safety professionals, supervisors, leads, managers
• Operations managers/supervisors
• Sanitation managers, supervisors, or leads
• Corporate quality managers
• Operations personnel
• Senior management
• Plant management personnel
• Third parties developing HACCP plans
• Auditors and those with food safety inspection roles
• Validation specialists
• Consultants
• Quality system auditors
• PCQI’s