Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

Dick Sheppard presentation on FSMA compliance

125 views

Published on

Dick Sheppard presentation for the Quality Leadership Network at the FDA Los Angeles on September 22, 2016 about monitoring product during storage and shipping to comply with FSMA.

Published in: Business
  • Be the first to comment

  • Be the first to like this

Dick Sheppard presentation on FSMA compliance

  1. 1. PREVEVTIVE CONTROLS FOR HUMAN FOOD REACTIVE vs PROACTIVE CULTURE IN THE FOOD INDUSTRY
  2. 2. REACTIVE: REACTING TO PROBLEMS WHEN THEY OCCUR INSTEAD OF DOING SOMETHING TO PREVENT THEM
  3. 3. PROACTIVE: CONTROLLING A SITUATION BY MAKING THINGS HAPPEN OR BY PREPARING FOR POSSIBLE FUTURE PROBLEMS
  4. 4. CAUSES OF REACTIVE BEHAVIOR: 1. THE “DUH” SYNDROME - NAIVETE 2. FRUGAL – REDUCE COST, PROTECT MY BOTTOM LINE 3. COMPLACENCY – I HAVE UNTIL NEXT OCTOBER 4. ARROGANCE – DON’T TELL ME WHAT TO DO 5. THE GAMBLER- THEY DON’T HAVE ENOUGH INSPECTORS TO CATCH ME (MAKE A BET?) 6. THE FRANK SANITRA SYNDROME – I’LL DO IT MY WAY, I DON’T NEED THEM 7. GREED –MAKE AS MUCH AS I CAN AND GET OUT 8. DISHONESTY –DELIBERATE FALSIFYING OF RECORDS 9. CRIMINAL – DOING ANYTHING TO MAKE A BUCK
  5. 5. CAUSES OF PROACTIVE BEHAVIOR: THE DESIRE TO GET IT RIGHT THE FIRST TIME BEFORE THERE IS A PROBLEM (IF YOU DON’T HAVE ENOUGH TIME OR MONEY TO DO IT RIGHT THE FIRST TIME, WHEN WILL YOU HAVE THE TIME OR MONEY TO DO IT RIGHT THE SECOND TIME?)
  6. 6. WHY BE PROACTIVE? 48 MILLION PEOPLE WILL GET FOOD POISONING THIS YEAR OR 15% OF THE UNITED STATES POPULATION THIS HAS GOT TO STOP
  7. 7. R&D SCIENTIFIC CORPORATION HAS MONITORED THE FDA REGULATED INDUSTRIES SINCE 1991.
  8. 8. OUR FIRST CUSTOMERS WERE IN THE PHARMACEUTICAL INDUSTRY. OUR SECOND GROUP OF CUSTOMERS WERE IN THE BLOOD BANK INDUSTRY.
  9. 9. NOW WE ARE AS CAPTAIN JAMES T KIRK WOULD SAY VENTURING INTO THE FINAL FRONTEER, THE FOOD INDUSTRY.
  10. 10. FROM A TEMPERATURE MONITORING PERSPECTIVE, WE UNDERSTAND THE REQUIRMENTS OF THE NEW PREVENTIVE CONTROLS GUIDELINES.
  11. 11. WHEN YOU COMPLETE YOUR FOOD SAFETY SYSTEM REVIEW AND IF YOU NEED OUR SERVICES, PLEASE GIVE US A CALL. Dick Sheppard http://www.rdsci.com 973-454-6541 dicks453@hotmail.com

×