New fda fsma rules on the sanitary transportation of human and animal foodsOnlineCompliance Panel
Complete guidance on new rule for Sanitary and Temperature Controlled Transportation of Human and Animal Foods. Attend this webinar if you are a shipper or receiver.
The document discusses 10 rules for guiding food transportation management. It emphasizes that food safety and quality cannot be separated and are the responsibility of food transporters. It stresses that all members of the food supply chain are interdependent and that preventative risk reduction plans must include visibility for all members. Measurement along the supply chain is critical to controlling food safety and quality. Transportation ties all parts of the supply chain together and more sophisticated information systems need to be developed to allow sharing of traceability and sanitation information.
Is your fleet prepared to meet the new food safety requirements under FSMA? Learn about the regulations and how to keep food safe in the supply chain from end to end.
8th Cold Chain Distribution for Pharmaceuticals Global ForumAbby Lombardi
The document announces an upcoming conference on cold chain distribution for pharmaceuticals to be held in Philadelphia from September 20-23, 2010. The conference will feature presentations, panel discussions, and specialist forums on various topics related to ensuring safe international distribution of temperature-controlled pharmaceutical products while maintaining regulatory compliance and cost effectiveness. Speakers will include representatives from pharmaceutical companies, logistics providers, government agencies, and industry associations. Attendees will learn about strategies for distributing to new international markets, developing industry best practices, temperature mapping and profiling of products, transportation and security issues, and collaborating with supply chain partners.
Food Safety Consultants and Ryan Systems Join Forces to Offer TransCert Certi...flashnewsrelease
Food Safety Consultants and Ryan Systems have formed a strategic partnership to offer affordable TransCert certification solutions to food transporters who must comply with the FDA’s new guidelines for record keeping and traceability within the food supply chain.
This document provides an overview and summary of the Food Safety Modernization Act (FSMA) and its implementing rules. It discusses why food safety rules are needed due to foodborne illness outbreaks. It summarizes the key provisions and requirements of FSMA, including hazard analysis and risk-based preventive controls, standards for produce safety, and rules for foreign suppliers and sanitary food transportation. The document outlines requirements for written food safety plans, recordkeeping, training of qualified individuals, and recall plans. It provides context on the rules aimed at improving food safety from farm to table.
New fda fsma rules on the sanitary transportation of human and animal foodsOnlineCompliance Panel
Complete guidance on new rule for Sanitary and Temperature Controlled Transportation of Human and Animal Foods. Attend this webinar if you are a shipper or receiver.
The document discusses 10 rules for guiding food transportation management. It emphasizes that food safety and quality cannot be separated and are the responsibility of food transporters. It stresses that all members of the food supply chain are interdependent and that preventative risk reduction plans must include visibility for all members. Measurement along the supply chain is critical to controlling food safety and quality. Transportation ties all parts of the supply chain together and more sophisticated information systems need to be developed to allow sharing of traceability and sanitation information.
Is your fleet prepared to meet the new food safety requirements under FSMA? Learn about the regulations and how to keep food safe in the supply chain from end to end.
8th Cold Chain Distribution for Pharmaceuticals Global ForumAbby Lombardi
The document announces an upcoming conference on cold chain distribution for pharmaceuticals to be held in Philadelphia from September 20-23, 2010. The conference will feature presentations, panel discussions, and specialist forums on various topics related to ensuring safe international distribution of temperature-controlled pharmaceutical products while maintaining regulatory compliance and cost effectiveness. Speakers will include representatives from pharmaceutical companies, logistics providers, government agencies, and industry associations. Attendees will learn about strategies for distributing to new international markets, developing industry best practices, temperature mapping and profiling of products, transportation and security issues, and collaborating with supply chain partners.
Food Safety Consultants and Ryan Systems Join Forces to Offer TransCert Certi...flashnewsrelease
Food Safety Consultants and Ryan Systems have formed a strategic partnership to offer affordable TransCert certification solutions to food transporters who must comply with the FDA’s new guidelines for record keeping and traceability within the food supply chain.
This document provides an overview and summary of the Food Safety Modernization Act (FSMA) and its implementing rules. It discusses why food safety rules are needed due to foodborne illness outbreaks. It summarizes the key provisions and requirements of FSMA, including hazard analysis and risk-based preventive controls, standards for produce safety, and rules for foreign suppliers and sanitary food transportation. The document outlines requirements for written food safety plans, recordkeeping, training of qualified individuals, and recall plans. It provides context on the rules aimed at improving food safety from farm to table.
The document introduces Hazard Analysis and Critical Control Point (HACCP), including its 7 principles and benefits. HACCP is a food safety management system that identifies and controls biological, chemical, and physical hazards. It helps improve food safety, increase business awareness of risks, enhance traceability, and boost confidence through compliance with food law and inspection criteria.
Food Safety Modernization Act: What Does It Mean For Importers?AudioEducator
Learn the new regulations for food safety import. Understand how FSMA requires importers to conduct risk-based preventive controls and verification activities.
E.coli is a major food borne threat to human health. Learn various efforts and precautions farmers, science, government and you as a consumer can do to be safe.
Updated certification requirements for the MSC fisheries standard were published 1 October 2014, following a two-year review in consultation with fishing industry experts, scientists and NGOs. This document summarises the changes from existing requirements.
The MSC Chain of Custody program ensures traceability of certified sustainable seafood in the supply chain. The program was reviewed in 2014 for greater accessibility and clarity.
The revised MSC Chain of Custody Standard and Certification Requirements were published on 20 February 2015. This document summarises the changes.
The document provides an overview of new transportation rules for food transporters under the Food Safety Modernization Act. It discusses who the rules apply to, responsibilities of shippers, receivers, loaders and carriers, requirements for transportation equipment and facilities, training requirements, and record keeping. Recommendations are made for food companies to ensure compliance with the new regulations.
This document provides guidelines and concepts for the TransCert food transportation safety certification system. It defines key terms like containers, carriers, and maintenance stations. It outlines standards for management systems, HACCP, sanitation, and traceability. It describes certification levels and rules. Audits are discussed, including their benefits and limitations. Corrective versus preventive actions and recall management are also covered.
The document provides an agenda and materials for a training workshop on standards and technology for maintaining food safety in food transportation cold chain processes. It includes:
- An agenda for the one-day workshop with times for registration, breaks, and lunch
- Biographical information on the instructor, Dr. John Ryan, who has 30 years of experience in food safety systems
- An overview of topics to be covered including regulations, technologies, costs, and implementing a food safety system
- Diagrams of sample cold chain transportation processes and definitions of key terms
The Food Safety Modernization Act (FSMA) includes changes related to sanitary transportation that will affect retailers and wholesalers with distribution centers; and retailers and wholesalers with distribution centers and truck fleets. This is the first time FDA has proposed comprehensive rules related to transportation so the proposed changes impose significant new requirements for food retailers.
For example, FDA includes requirements related to the design and maintenance of vehicles and transportation equipment to ensure that it does not cause the food that it transports to become contaminated. (Reference: Stephanie Barnes, Regulatory Counsel, Food Marketing Institute)
The Food Safety Modernization Act (FSMA), signed into law on Jan. 4, 2011, expands the power of the Food and Drug Administration (FDA) to oversee food safety with a focus on prevention. Each year, about 48 million people get sick, 128,000 are hospitalized and 3,000 die—all from foodborne diseases that are preventable.
The FSMA is designed to reduce those numbers by radically updating industry practices to ensure food safety and defense in an evolving global economy. Because of how vast and interconnected food supply has become, these regulations will impact a number of industries.
How can Food Safety Practitioners prepare for the FSMA Regulations?Beth Mitchell
The document discusses how food safety practitioners can prepare for new FSMA regulations. Key points:
1) The FSMA represents the biggest reform of US food safety laws in over 70 years, shifting the focus from responding to contamination to preventing it.
2) The new regulations include requirements for hazard analysis and preventive controls, environmental monitoring, supplier verification, recall plans, and ensuring qualified staff.
3) Companies must improve processes, documentation, communication and ensure competent staff understand hazards and controls to comply with the risk-based regulations. Independent certification helps verify effectiveness and drive continuous improvement.
The document outlines key points of the Food Safety Act of 2013 in the Philippines. It aims to (1) protect public health from foodborne illnesses; (2) enhance industry and consumer confidence; and (3) promote economic growth through fair trade. It delineates responsibilities between government agencies like the DA, DOH, DILG from farm to consumer. It establishes food safety programs like GMP, SSOP, and HACCP to prevent hazards. It provides the legal framework to develop and implement science-based food safety regulations to achieve a high level of consumer protection.
Mr. Gary Huddleston - Biosecurity in Feed ManufacturingJohn Blue
Biosecurity in Feed Manufacturing - Mr. Gary Huddleston, Manager, Feed Manufacturing safety & Environmental Affairs, American Feed Industry Association, from the 2016 NIAA Annual Conference: From Farm to Table - Food System Biosecurity for Animal Agriculture, April 4-7, 2016, Kansas City, MO, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2016_niaa_farm_table_food_system_biosecurity
A First for Bangaloreans – ‘By the Lombok Moonlight’ – Art Inspired by Jewelleryflashnewsrelease
Food Safety Consultants and Ryan Systems have formed a partnership to offer TransCert certification to food transporters to help them comply with new FDA requirements for record keeping and traceability in the food supply chain. TransCert certification requires transporters to implement HACCP plans and meet sanitation, temperature monitoring, and record keeping standards. The partnership combines Food Safety Consultants' expertise in HACCP consulting with Ryan Systems' experience in transportation certification, RFID temperature monitoring, and recall traceability to provide solutions for transporters seeking TransCert certification.
The document discusses good distribution practices for medical products. It emphasizes the importance of quality management systems and risk management throughout the supply chain. Key points include establishing a quality policy and procedures for facilities, storage, documentation, complaints, and receiving products. All entities must implement quality systems, standard operating procedures, and controls to ensure medical products are properly handled and distributed.
This document provides information about a book titled "Quality Assurance for the Food Industry: A Practical Approach" by J. Andres Vasconcellos. It includes a dedication to Dr. Jorge Welti-Chanes and his wife for saving the author's life. The preface discusses the concepts of quality and quality assurance in the food industry. It provides an overview of the book's contents which cover total quality management principles and establishing a quality assurance program for a food manufacturing plant. The author's background and qualifications in chemical engineering, food science, and the food industry are outlined.
Here are two examples where performing a risk assessment may be beneficial:
1. When introducing a new ingredient or food product. A risk assessment could help identify any potential biological, chemical, or physical hazards and evaluate the risk to consumers from exposure to help ensure the product is safe.
2. After receiving consumer complaints of illness related to a product. A risk assessment could help determine if there is a link between the product and illnesses by identifying hazards, evaluating exposures, and characterizing potential risks to understand what controls may need to be implemented.
Performing a risk assessment provides a systematic, science-based process to identify hazards and evaluate potential risks to public health from a food. This can help inform risk management decisions to improve food safety
This document discusses competent authorities and their role in regulating food safety. It begins by defining competent authorities as the government bodies responsible for controlling food hygiene and inspection. It provides examples of competent authorities from different countries and organizations. It discusses the objectives of food safety legislation and risk analysis principles used by competent authorities. It also outlines the key components of official control programs overseen by competent authorities, including inspection, auditing, staff qualifications, and risk-based controls. Finally, it discusses the application of Hazard Analysis and Critical Control Points (HACCP) in food safety planning and how this relates to the US Food and Drug Administration's food laws and the Food Safety Modernization Act.
Outline the basic outline of a comprehensive Sanitation and Hygiene Program
Outline the necessities for the establishment of a Sanitation and Hygiene Program
Establish the roles of PHS in overseeing sanitation activities
Compliance Alert: Get Ready for New Food Safety Act Regulations HNI Risk Services
Changes are on the horizon for food safety regulations. Are you ready for the Sanitary Transportation of Human and Animal Food rule that will be finalized March 31, 2016? This webinar will make sure your company is in compliance with the Food Safety Modernization Act provisions and address any looming questions and concerns.
Presenter Jonathan Stringer will provide guidance and insight on managing the effects on carriers and other impacted parties. He wil also briefly discuss cargo claims, ways to limit liability and defenses, along with bad contract provisions to watch out for.
The document introduces Hazard Analysis and Critical Control Point (HACCP), including its 7 principles and benefits. HACCP is a food safety management system that identifies and controls biological, chemical, and physical hazards. It helps improve food safety, increase business awareness of risks, enhance traceability, and boost confidence through compliance with food law and inspection criteria.
Food Safety Modernization Act: What Does It Mean For Importers?AudioEducator
Learn the new regulations for food safety import. Understand how FSMA requires importers to conduct risk-based preventive controls and verification activities.
E.coli is a major food borne threat to human health. Learn various efforts and precautions farmers, science, government and you as a consumer can do to be safe.
Updated certification requirements for the MSC fisheries standard were published 1 October 2014, following a two-year review in consultation with fishing industry experts, scientists and NGOs. This document summarises the changes from existing requirements.
The MSC Chain of Custody program ensures traceability of certified sustainable seafood in the supply chain. The program was reviewed in 2014 for greater accessibility and clarity.
The revised MSC Chain of Custody Standard and Certification Requirements were published on 20 February 2015. This document summarises the changes.
The document provides an overview of new transportation rules for food transporters under the Food Safety Modernization Act. It discusses who the rules apply to, responsibilities of shippers, receivers, loaders and carriers, requirements for transportation equipment and facilities, training requirements, and record keeping. Recommendations are made for food companies to ensure compliance with the new regulations.
This document provides guidelines and concepts for the TransCert food transportation safety certification system. It defines key terms like containers, carriers, and maintenance stations. It outlines standards for management systems, HACCP, sanitation, and traceability. It describes certification levels and rules. Audits are discussed, including their benefits and limitations. Corrective versus preventive actions and recall management are also covered.
The document provides an agenda and materials for a training workshop on standards and technology for maintaining food safety in food transportation cold chain processes. It includes:
- An agenda for the one-day workshop with times for registration, breaks, and lunch
- Biographical information on the instructor, Dr. John Ryan, who has 30 years of experience in food safety systems
- An overview of topics to be covered including regulations, technologies, costs, and implementing a food safety system
- Diagrams of sample cold chain transportation processes and definitions of key terms
The Food Safety Modernization Act (FSMA) includes changes related to sanitary transportation that will affect retailers and wholesalers with distribution centers; and retailers and wholesalers with distribution centers and truck fleets. This is the first time FDA has proposed comprehensive rules related to transportation so the proposed changes impose significant new requirements for food retailers.
For example, FDA includes requirements related to the design and maintenance of vehicles and transportation equipment to ensure that it does not cause the food that it transports to become contaminated. (Reference: Stephanie Barnes, Regulatory Counsel, Food Marketing Institute)
The Food Safety Modernization Act (FSMA), signed into law on Jan. 4, 2011, expands the power of the Food and Drug Administration (FDA) to oversee food safety with a focus on prevention. Each year, about 48 million people get sick, 128,000 are hospitalized and 3,000 die—all from foodborne diseases that are preventable.
The FSMA is designed to reduce those numbers by radically updating industry practices to ensure food safety and defense in an evolving global economy. Because of how vast and interconnected food supply has become, these regulations will impact a number of industries.
How can Food Safety Practitioners prepare for the FSMA Regulations?Beth Mitchell
The document discusses how food safety practitioners can prepare for new FSMA regulations. Key points:
1) The FSMA represents the biggest reform of US food safety laws in over 70 years, shifting the focus from responding to contamination to preventing it.
2) The new regulations include requirements for hazard analysis and preventive controls, environmental monitoring, supplier verification, recall plans, and ensuring qualified staff.
3) Companies must improve processes, documentation, communication and ensure competent staff understand hazards and controls to comply with the risk-based regulations. Independent certification helps verify effectiveness and drive continuous improvement.
The document outlines key points of the Food Safety Act of 2013 in the Philippines. It aims to (1) protect public health from foodborne illnesses; (2) enhance industry and consumer confidence; and (3) promote economic growth through fair trade. It delineates responsibilities between government agencies like the DA, DOH, DILG from farm to consumer. It establishes food safety programs like GMP, SSOP, and HACCP to prevent hazards. It provides the legal framework to develop and implement science-based food safety regulations to achieve a high level of consumer protection.
Mr. Gary Huddleston - Biosecurity in Feed ManufacturingJohn Blue
Biosecurity in Feed Manufacturing - Mr. Gary Huddleston, Manager, Feed Manufacturing safety & Environmental Affairs, American Feed Industry Association, from the 2016 NIAA Annual Conference: From Farm to Table - Food System Biosecurity for Animal Agriculture, April 4-7, 2016, Kansas City, MO, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2016_niaa_farm_table_food_system_biosecurity
A First for Bangaloreans – ‘By the Lombok Moonlight’ – Art Inspired by Jewelleryflashnewsrelease
Food Safety Consultants and Ryan Systems have formed a partnership to offer TransCert certification to food transporters to help them comply with new FDA requirements for record keeping and traceability in the food supply chain. TransCert certification requires transporters to implement HACCP plans and meet sanitation, temperature monitoring, and record keeping standards. The partnership combines Food Safety Consultants' expertise in HACCP consulting with Ryan Systems' experience in transportation certification, RFID temperature monitoring, and recall traceability to provide solutions for transporters seeking TransCert certification.
The document discusses good distribution practices for medical products. It emphasizes the importance of quality management systems and risk management throughout the supply chain. Key points include establishing a quality policy and procedures for facilities, storage, documentation, complaints, and receiving products. All entities must implement quality systems, standard operating procedures, and controls to ensure medical products are properly handled and distributed.
This document provides information about a book titled "Quality Assurance for the Food Industry: A Practical Approach" by J. Andres Vasconcellos. It includes a dedication to Dr. Jorge Welti-Chanes and his wife for saving the author's life. The preface discusses the concepts of quality and quality assurance in the food industry. It provides an overview of the book's contents which cover total quality management principles and establishing a quality assurance program for a food manufacturing plant. The author's background and qualifications in chemical engineering, food science, and the food industry are outlined.
Here are two examples where performing a risk assessment may be beneficial:
1. When introducing a new ingredient or food product. A risk assessment could help identify any potential biological, chemical, or physical hazards and evaluate the risk to consumers from exposure to help ensure the product is safe.
2. After receiving consumer complaints of illness related to a product. A risk assessment could help determine if there is a link between the product and illnesses by identifying hazards, evaluating exposures, and characterizing potential risks to understand what controls may need to be implemented.
Performing a risk assessment provides a systematic, science-based process to identify hazards and evaluate potential risks to public health from a food. This can help inform risk management decisions to improve food safety
This document discusses competent authorities and their role in regulating food safety. It begins by defining competent authorities as the government bodies responsible for controlling food hygiene and inspection. It provides examples of competent authorities from different countries and organizations. It discusses the objectives of food safety legislation and risk analysis principles used by competent authorities. It also outlines the key components of official control programs overseen by competent authorities, including inspection, auditing, staff qualifications, and risk-based controls. Finally, it discusses the application of Hazard Analysis and Critical Control Points (HACCP) in food safety planning and how this relates to the US Food and Drug Administration's food laws and the Food Safety Modernization Act.
Outline the basic outline of a comprehensive Sanitation and Hygiene Program
Outline the necessities for the establishment of a Sanitation and Hygiene Program
Establish the roles of PHS in overseeing sanitation activities
Compliance Alert: Get Ready for New Food Safety Act Regulations HNI Risk Services
Changes are on the horizon for food safety regulations. Are you ready for the Sanitary Transportation of Human and Animal Food rule that will be finalized March 31, 2016? This webinar will make sure your company is in compliance with the Food Safety Modernization Act provisions and address any looming questions and concerns.
Presenter Jonathan Stringer will provide guidance and insight on managing the effects on carriers and other impacted parties. He wil also briefly discuss cargo claims, ways to limit liability and defenses, along with bad contract provisions to watch out for.
HACCP (Hazard Analysis and Critical Control Points) is a systematic preventative approach to food safety that involves identifying and controlling biological, chemical, and physical hazards. It includes conducting a hazard analysis, identifying critical control points, establishing critical limits, and implementing ongoing monitoring, corrective actions, and record keeping procedures. Prerequisite programs like facilities and equipment sanitation, supplier control, and employee hygiene must also be established as the foundation for an effective HACCP system. Implementing HACCP in India's food industry, especially the unorganized sector, faces challenges including lack of resources, infrastructure, and stakeholder coordination.
Topic covers details around the Food Safety Audit's . Food safety audits are organized activities that aim to evaluate the level of the food safety management system of a food business in the pursuit of protecting public health.
Audits focus on key areas of your operations, such as your food safety management system, food storage, food preparation, sanitation, facility design, and employee hygiene.
Proper planning, extensive knowledge about food safety, and comprehensive digital management tools are the primary keys to acing food safety audits
Type Food Safety Audits
Why are food safety audits important? Consumer Safety ,Regulatory Compliance , Supplier control , Improvement of Operations , Cost reductions Types of food safety audits based on their focus
Compliance audit
Program audit
Management system audit
Key areas of a food safety audit
Food safety management system , Food storage , Food preparation , Sanitation and cleaning ,Facility design , ) Waste management , Employee hygiene
Guide for food safety audit checklist Food preparation
Food safety management system :-
Availability and accuracy of required food safety documentation, such as Standard Operating Procedures (SOPs), HACCP plans, and training records
Adequate record-keeping for temperature logs, cleaning schedules, supplier approvals, and product traceability.
Documentation of corrective actions taken to address identified non-compliance or deviations
Food storage
Proper temperature control on refrigeration units
Correct labeling and dating of food items, ensuring proper rotation and removal of expired or spoiled products.
Prevention of pests, including measures for pest control, regular inspections, and proper waste management
Food preparation
Personal hygiene of employees, including handwashing, wearing appropriate attire (e.g., hair restraints), and maintaining proper grooming.
Adequate provision of handwashing facilities and availability of hygienic supplies, such as soap and towels.
Prevention of cross-contamination, including separation of raw and ready-to-eat foods, proper cleaning and sanitization of equipment, and use of separate cutting boards and utensils.
Sanitation and cleaning
Adequate sanitation practices, including regular cleaning and disinfection of food contact surfaces, equipment, utensils, and food preparation areas.
Verification of cleaning procedures, such as frequency, methods, and use of appropriate cleaning agents.
Adequate provision and maintenance of a 3-compartment sink for tools and utensils.
Facility and equipment
Adequacy and cleanliness of facilities, including storage areas, food preparation areas, and washrooms.
Condition and cleanliness of equipment, utensils, and food contact surfaces.
Maintenance and calibration of equipment, such as thermometers or temperature monitoring devices.
Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMPs), Allergen Control Programs, or other
risk of foodborne illnesse
This document discusses courier services for transporting laboratory specimens. It covers the options of using internal couriers employed by the facility or external couriers contracted from an outside vendor. It also discusses using a mixture of both. Key considerations for courier services include costs, regulations, and ensuring specimen integrity during transportation. Proper packaging and labeling of specimens is important for compliance with shipping regulations. Technology and integrated software systems can help optimize dispatch, routing, and tracking of specimens.
The document discusses the Food Safety Modernization Act (FSMA), which aims to shift the focus of food safety to prevention. It outlines the public health issues that necessitated the law, including foodborne illness outbreaks. The key provisions of FSMA include establishing mandatory preventive controls for human and animal food facilities, produce safety standards, and measures to prevent intentional contamination. The document details the implementation timeline and outlines FDA's strategic approach, which prioritizes rulemaking and guidance based on public health risk.
Similar to Awareness of Potential Food Safety Problems that May Occur During Food Transportation (2) - By AtoZ Compliance (20)
Awareness of Potential Food Safety Problems that May Occur During Food Transportation (2) - By AtoZ Compliance
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.
AtoZ Compliance, 2754 80th Avenue, New Hyde Park, NY 11040
Email: support@atozcompliance.com
Toll Free: +1- 844-414-1400 Tel: +1-516-900-5509 Fax: +1-516-300-1584
Our support team is available from 9:00AM - 5:00PM Eastern; Monday to Friday