- Link to FDA Guidance Document
- Deep dive on USDA Hazard Analysis verification-validation [link].
- Another deep dive USDA resource – video [link].
The FDA has begun inspections under the new Preventive Controls for Human Foods rule. Many operators have been caught unprepared when FDA requests an in-depth verification and validation of their hazard analysis within their food safety system. Dr. Nummer will cover some best practices for the hazards analysis and verifications of the hazards analysis. This includes an introduction to the concept of the “decision-making” document. In short, why is a step in your food process controlled at the GMP, operational prerequisite, or critical control point levels?
Have you put much thought into what and how you train your staff? Did you measure their learning in the short-term and long-term? Dr. Nummer has long advocated food safety is “people, tools, and process”. We do process food safety very well. We often ignore “people and tools” food safety. With the rollout of FSMA, the FDA introduced the term “qualified”, FDA-speak for knowledge, skills, and abilities. Staff and supervisors can be qualified through experience or become qualified via training and education. Dr. Nummer will discuss the supervisor’s viewpoint of training and education along the food safety continuum from GMPs to ISO22000. Some of the points covered are what to teach, how to teach, or isn’t the 600-page manual sufficient? Do FDA or GFSI schemes require training records? How do supervisors verify staff perform critical controls?
View USU’s Professional Master’s of Food Safety and Quality Online Program teaser [Link].