Cancellation Policy | Enrollment and Location Information
The biggest change in food legislation in US history was initiated in January 2011 with the signing of the Food Safety Modernization Act. However, due to the structure of the legislation, many of the specific rules and details were not readily known. As we pass the two-year anniversary of this ground-breaking Act, four major rules have been released:
- Hazard Analysis and Risk-Based Preventive Controls
- Standards for Produce Safety
- Foreign Supplier Verification Program
- Accreditation of Third-Party Auditors
These rules will have a significant impact on companies within the US and those exporting products to the US. Modifications and/or updates will need to be made to existing programs or new systems developed to ensure compliance once the Final Rules are published and become effective.
AIB's experts in food defense, HACCP, and foreign supplier have collaborated to bring you practical guidance for updating your programs and understanding the evolving relationship between industry and the FDA. The FDA has many new authorities under the Act and food plant management cannot expect it to be business as usual. This course is designed to help food plant management understand their rights and responsibilities under the new law.
Key questions about records access, whistleblower protection, preventive controls, FDA inspections, accreditation of third-party auditors, and use of foreign ingredients will be addressed. Learn how to comply with regulations and in the best interest of your company and the consumer.
We have known about FSMA for two years, and now is the time to move into the implementation phase.
Who Should Attend?
Managers, directors, and executives at US food companies, and foreign food facilities exporting to the US.
- Recognize the reasons why FSMA was passed as law and be able to convey the significance of this Act.
- Evaluate a food defense program to determine if it meets the intent of conducting a hazard analysis and applying preventative controls for intentional contamination.
- Evaluate a HACCP program to determine if it meets the intent of conducting a hazard analysis and applying preventative controls for unintentional
- Recognize what is required for approving and monitoring foreign suppliers.
- Recognize other key components in order to be compliant with FSMA.
- Prepare to cooperate and communicate with the FDA in the event of distribution of violative product.
- Recognize what changes or modifications are necessary to food safety and food defense programs to ensure they are in alignment with the goals of FSMA.
- Prepare for future FDA inspections.
Strong understanding of basic US food regulations and food safety systems
such as prerequisite programs, HACCP, and food defense.
Topics and time are subject to change
Course is subject to updates as proposed and final rules are released.
Printable enrollment form available here.
- Mail: AIB, PO Box 3999, Manhattan, KS 66505-3999
- Phone: 785-537-4750, 800-633-5137 or 800-242-2534 (enrollments only)
- Fax: 785-537-1493
- Online: Add to Cart below
Make check or money order payable in US dollars to: AIB.
Planned locations and dates for 2014:
San Antonio, TX • February 4-5, 2014
Chicago, IL • June 4-5, 2014
Portland, OR • October 28-29, 2014
For seminars accepting enrollments, click on the city & state below for hotel pricing and location.