AIB

Agendas are subject to change. Please review our dress code.

Time Activity
1:00 p.m. Review of learning objectives and agenda
1:05 p.m. Scope and content of the Food Safety Plan
1:25 p.m. Qualified Individual Requirements
1:45 p.m. FDA guidance documents review
2:05 p.m. Reassess and align HACCP's five (5) preliminary steps with the PCHF Food Safety Plan requirements.
2:05 p.m. Break
2:20 p.m. Reassess HACCP's seven (7) principles with the PCHF Food Safety Plan requirements
3:50 p.m. Break
4:05 p.m.
Review of Preventive Controls implementation records requirements
4:25 p.m. Consideration of other FSMA rules in the development of a FSMA compliant Food Safety Plan.
4:45 p.m. Review summary and key takeaways
5:00 p.m. Closure

Learning Objectives 

  • Consider and understand the scope and content of the HARPC Food Safety Plan. 
  • Understand different levels of “Qualified Individual” training and management requirements.
  • Importance of applying FDA guidance documents for your product and process.
  • Reassess and align the 5 preliminary steps of the HACCP Plan with the HARPC Food Safety Plan.
  • Reassess the HACCP Hazard Analysis to address additional requirements under HARPC, such as additional hazards beyond biological, chemical and physical, provide justification for decisions why a Preventive Control is needed, or not, identify appropriate Preventive Controls (process, allergen, sanitation, supply-chain, other), and identify entity responsible for the Preventive Controls including human food by-products for animal food.
  • Review and understand the management components of identified Preventive Controls.
  • Review and understand requirements for the Food Safety Plan Implementation records.
  • Review records retention and availability requirements.

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