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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 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 discusses electronic record keeping systems for the cold food supply chain. It defines key terms like containers, carriers, and maintenance stations. It outlines the benefits of electronic record keeping systems, including automated data collection and reporting, reduced data entry time and errors, and supporting both internal and external audits. The system can provide nearly full record keeping and automate parked audits. It also allows for records to be updated when corrective actions are completed.
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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.
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
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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
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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.
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Hazard analysis and critical control points, or HACCP (/ˈhæsʌp/), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.
The Food Safety Modernization Act (FSMA) finalized rules requiring importers to verify that imported foods are produced in a manner that meets U.S. safety standards through Foreign Supplier Verification Programs (FSVPs). Importers must identify hazards, evaluate risks posed by foods and suppliers, conduct supplier approval and verification activities, and implement corrective actions. Compliance dates are 18 months after rule publication or six months after suppliers must meet U.S. standards. The rules aim to shift the focus from responding to contamination to preventing it in order to ensure the safety of the U.S. food supply.
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What the FDA FSMA Transportation Rules Mean for U.S. Food Importers and Foreign Suppliers -By AtoZ Compliance
1. What the FDA FSMA Transportation Rules Mean for U.S. Food
Importers and Foreign Suppliers
Key Take Away
This FSMA webinar is intended for all transportation operations personnel involved in the transportation of human and
animal foods into the U.S. and from foreign food suppliers. It will cover the basic rules, the impact of cross and contact
contamination, allergen controls, hazards, theft, food fraud, mandatory training, security, spills, accidents and preventive
concepts.
Overview
Over 84,000 food shippers, carriers and receivers are impacted by this new FDA FSMA sanitary transportation training
and foreign food exporters and U.S. food importers have less than six months for full compliance. This new food safety
training law requires significant changes to procedures currently established for foreign food export transportation
operations, personnel, vehicles, containers, trailers tools and equipment used in food transportation.
Under the HACCP & Food Safety online training rules, the U.S. receiver now assumes the responsibilities of the shipper
and must assure that foreign food exporters and carriers comply with FSMA transportation food safety laws. The rules
cover all food moving on U.S. roads or by rail “food not completely enclosed by a container” or foods requiring
temperature controls that travel by U.S. road or rail.
The final rules are now law and have 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 new law was published on April 6, 2016, which mean there is little time left for perishable food shipper and carrier
operations to develop and implement risk reducing preventive food handling, load and un-load operations and to make
carrier, distribution and transportation process improvements.
Why Should You Attend
Importers of perishable food products and their shippers and carriers must comply with these new rules.
If your company imports food from foreign suppliers, you must protect your company by assuring that foreign loaders,
shippers and carriers comply with FDA FSMA Rules on the Sanitary Transportation of Human and Animal Foods.
Once the shipping container hits a U.S. port and is loaded on a truck, all U.S. laws apply to the shipment regardless of
the sea and air exemptions.
Webinar Details
Date : January 11th
Wednesday 2016
Time : 01:00PM ET /
10:00AM PT
Duration: 60 Minutes
Speaker : Dr. John
Ryan, President
SanitaryColdChain.com
REGISTER
2. Mandatory food safety and quality assurance training is required to inform your personnel and your foreign suppliers of
the ins and outs of the laws that impact both sides of the border.
The final rules on the Sanitary Transportation of Human and Animal Foods establish training requirements for all carrier
personnel engaged in food transportation operations. Training certificates are required for these topics:
Responsibilities of the carrier under the final Sanitary Transportation rules
Awareness of potential food safety problems that may occur during food transportation
Basic sanitary transportation practices to address those potential problems
From this food safety webinar, learn what is required to manage these critical food transportation operations.
Areas Covered In This Webinar
Recap of the U.S. Food Modernization Act Food Transportation Rules
Implications: Reducing Risk by Controlling Hazards
Examples of Problem Areas
Learning Objectives
Sanitation & Temperature Controls
Packaging, Spills, Accidents, Fraud, Cargo Theft, Allergens
Prevention
Documentation Requirements & Solutions
Who Will Benefit
Food Carriers, Shippers and Receivers
Food Processors
U.S. Food Importers
Food Exporters to the U.S.
Food Transportation Operations Personnel
Company Food Safety and Quality Personnel
Company Compliance Personnel
Food Drivers, Loaders/ Unloaders, Lumpers
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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