This course will present an overview of necessary actions that companies should take to be audit-ready, such as:
It will identify what high risk foods are in relation to food safety and highlight current FDA regulations that regulate the processing and packing of high risk foods. It will provide valuable insights into what FDA investigators focus on during FDA high risk food inspections, the most common types of deficiencies that high risk food processors have been cited for on FDA Form 483 and how to act, especially in response to inspectional observations by investigators and follow-up correspondence with FDA.
The seminar will also provide a brief overview and updates on the proposed FDA preventative control regulation (21CFR Part 117) that is expected to become effective as a final rule sometime in 2015 and will conclude with a presentation on the control of Salmonella in low moisture foods and a class exercise pertaining to the development of a food safety plan for peanut butter.
Note: Use coupon code 232082 and get 10% off on registration.
For Registration - http://www.complianceonline.com/fda-high-risk-food-inspection-haccp-fsma-21cfr-part-117-113-114-123-lacf-fda-483-capa-seminar-training-80253SEM-prdsm?channel=pickevent
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