Description

Hygienic Design in food processing is a given, however, FDA’s #483 violations continue to reflect the organization's lack of the requirements to maintain safe environments for food production. This course will outline the basics food facilities should have in place and how to ensure the program meets FDA’s expectations. 

This webinar will detail the essentials in Hygienic Design, Universal Principles, and expectations by FDA/regulators to mitigate risks for pathogens, pests, and allergens in food production. 

Priorities will be outlined following FSMA requirements focused on equipment essentials and transport/storage Supplychain steps. HARPC, the Food Safety Plan risk review will be tabled to help plant teams understand the focus on minimizing food safety hazards. 

Tools will be introduced to help participants implement the program. 

Learning Objectives:-

• Importance of Hygienic Design
• FDA HARPC (Hazard Analysis and Risk-Based Preventive Controls)
• FDA Audit Insights (#483’s)
• Universal Hygienic Design Principles
• AMI 10 Principles of Hygienic Design
• Hygienic Design Review
• Risk Assessment & Checklists
• Lessons Learned
• Success Takeaways
• Q&A

Key points:-

• FDA
• USDA
• Hygienic Design
• Sanitary Design
• #483’s
• Pathogens
• Allergens
• Cross-contact
• Recall
• Liability

Why Should You Attend:-

Anyone involved in the production or holding of food products needs to understand the impact on sanitary design requirements. Consumers, customers, and regulatory agencies all have a vested interest in the safety of one’s food items. A recall or illness liability can be devasting to an organization’s business, a robust hygienic design program minimizes these potential risks.

Who Should Attend:-  

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