The final rules on the Sanitary Transportation of Human and Animal Foods for all carrier personnel in food transportation

1. Awareness of Potential Food Safety Problems that May Occur
During Food Transportation (2)
Key Take Away
This webinar includes contracts of carriage and agreements; system assessment strategy; flowcharting your operations,
establishing critical parameters and measurement; standards for management, validation of preventive controls,
sanitation, temperature monitoring and procedures, record keeping and retention.
Overview
Over 84,000 food shippers, carriers and receivers are impacted by this new law and most have less than one year for
full compliance. This new law may require significant changes to procedures currently employed for food transportation
operations, personnel, vehicles, containers, trailers tools and equipment used in food transportation. The final rules
have now established the law which has significant differences from earlier published proposed food transportation
rules, laws and guidance documents. Self-reporting of compliance failures is required as are critical shipper-carrier
agreements for data, records and reporting.
The FDA defines a carrier as a “person who owns, leases, or is otherwise ultimately responsible for the use of a motor
vehicle or rail vehicle to transport food. The carrier is responsible for all functions assigned to a carrier in this subpart
even if they are performed by other persons, such as a driver that is employed or contracted by a trucking firm. A carrier
may also be a receiver or a shipper if the person also performs the functions of those respective persons as defined in
this subpart.”
The new law was published on April 6, 1016, which mean there is little time left for perishable food carrier operations to
develop and implement risk reducing preventive food handling, load and un-load, as well as make distribution and
transportation process improvements.
The final law applies to shippers, receivers, loaders, and carriers engaged in transportation operations on U.S. roads or
by rail whether or not the food is being offered for or enters interstate commerce.
Why Should You Attend
The final rules on the Sanitary Transportation of Human and Animal Foods establish training requirements for all
carrier personnel committed to shipper food transportation operation responsibilities. This training is not “maybe”
training but is REQUIRED for all carrier personnel engaged in transportation operations upon hiring and as
needed thereafter if the carrier has responsibilities for sanitation, temperature control and associated
documentation.
What carriers are exempt from these training requirements?
 Carriers with an average annual income less than $500,000 requirements
 Carriers of food completely enclosed by a container
 Carriers of live food animals, except molluscan shellfish
Webinar Details
Date : December 15th
Thursday 2016
Time : 01:00PM ET /
10:00AM PT
Duration: 65 Minutes
Speaker : Dr. John
Ryan ,President
SanitaryColdChain.com
REGISTER

2. Areas Covered In This Webinar
This webinar covers bacteria, chemical and physical hazards, preventive control of hazards that can impact food
during food load, unload and transportation operations; prevention versus corrective action, misuse of disinfectants
and sanitizers, not cleaning bins, trays, pallets and other tools and equipment used in carrier operations, cross
contamination, employee personnel hygiene, temperature variation; vehicle, container and trailer traceability and
reporting systems, reefer failures, lack of container maintenance, improper or missing container security systems,
accidents, recalls.
Learning Objectives
 Understand basic bacterial, chemical and physical hazards
 Know what prevention means
 Know how tools and equipment, pallets, trays, bins, gaskets, hoses, load and unload systems, vehicles, containers and
trailers can contaminate foods
 Understand the impact of temperature variation on food safety and food quality
 Know what conditions occur in transportation operations that may cause bacterial growth
 Be able to prevent cross contamination
 Know what missing records can mean
 Know what action to take if a reefer fails or a container is out of acceptable maintenance condition
 Understand accident protocols
 Be able to participate in recalls
Who Will Benefit
 All Carrier Transportation Operations Employees of Foods not completely enclosed by a container engaged in
food transportation operations whether or not the food is being offered for or enters interstate commerce
 Interstate, Intrastate and Import Food Carrier Personnel
 Business Food Supply Chain Owners
 Food Compliance Professionals
 Food Managers/Buyers
 Food Transportation Supervisors
 Internal Food Safety Audit Team Members
 Food Transportation Operations Load and Unload Personnel
 Trailer, Container and Vehicle Maintenance Personnel
 Food Safety Employees
 Food Supply New Business Development, Sales and Marketing Specialists
 Food Inspectors/Trainers
Speakers Profile
Dr. John Ryan
Dr. John Ryan holds a Ph.D. in research and statistical methods and was a graduate lecturer at Cal Poly, San Luis
Obispo. He has recently retired from his position as the administrator for the Hawaii State Department of
Agriculture's Quality Assurance Division where he won awards for his visionary and pioneering work. He is now
the president of Ryan Systems, Inc. (websites at http://www.RyanSystems.com and
http://www.SanitaryColdChain.com). His companies test new cold chain technologies and train and certify food
and drug transporters to Transportation Food Safety and Quality (TransCert) standards. His latest book is "Guide
to Food Safety during Transportation: Controls, Standards and Practices"•. He has spent over 25 years
implementing high technology quality control systems for international corporations in Korea, Thailand, Malaysia,
the Philippines, Singapore and the United States.
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