education & meetings

Regulatory Workshops

2019 Regulatory Workshops

NACD Regulatory Workshop: An Overview of FSMA for Chemical Distributors

The upcoming Regulatory Workshop will be held June 12 - 13, 2019 in Oak Brook, Illinois.

Ensure your company is meeting its Food Safety Modernization Act (FSMA) requirements by attending the NACD Regulatory Workshop: An Overview of FSMA for Chemical Distributors. This day-long workshop will be presented by Roberto Bellavia, Principal in Food Safety Compliance with Kestrel Management.

Sessions in the workshop will include:

  • Introduction to FSMA rules, risk considerations, and determinations of preventive controls
  • GMPs
  • An extended exercise in how to build a food safety plan

Who Should Attend?

  • Regulatory Compliance and Quality Control Professionals
  • Supply Chain Specialists
  • CEOs/owners interested in learning how their company can become more involved in the food ingredient business

Hotel & Travel

Hilton Chicago/Oak Brook Hills Resort & Conference Center
3500 Midwest Rd.
Oak Brook, IL 60523

NACD Room Rates:

Rates Available from June 8 - June 14, 2019

  • Single/Double: $135.00

Hotel Reservation Deadline: May 19, 2019

To reserve a room, book online or please call (866) 275-6295. Please be sure to mention National Association of Chemical Distributors to receive the discounted rate.



ONLINE: Click here to register online.

HARD COPY: Click here to download a hard copy registration form.

Fax completed forms to (703) 527-7747 or email it to


Regulatory Workshop Agenda

NACD Regulatory Workshop: An Overview of FSMA for Chemical Distributors Open for Registration

Please click the bolded session name to view a description.

Wednesday, June 12, 2019
1:30-2:00 pm

Introduction and FSMA Workshop Objectives

This workshop will include an overview of the Food Safety Modernization Act rules and the Hazard Analysis and Critical Control Point (HACCP) process. Companies will learn how to build an HACCP/Food Safety Plan that will help meet compliance requirements and food safety obligations.

2:00-2:15 pm

History of HACCP

HACCP was developed as a preventive food safety system. This session will discuss the genesis of HACCP and how it has become part of the Global Food Safety Initiative.

2:15-2:30 pm

Introduction to FSMA Rules

Under FSMA, seven rules were finalized to improve food safety across companies working in food-related industries. This session will provide a brief overview of the FSMA rules and their associated compliance requirements.

2:30-2:45 pm Break
2:45-3:45 pm

FSMA Rules

This session will dive deeper into the FSMA rules and will cover the details of the following rules: Preventive Controls for Human Food, Preventive Controls for Animal Food, Standards for Produce Safety, Foreign Supplier Verification Program, Accredited Third-Party Certification, Sanitary Transportation of Human and Animal Foods, and Mitigation Strategies to Protect Food Against Intentional Adulteration.

3:45-4:15 pm

Risk Considerations and Determinations of Preventive Controls – HACCP Foundations

Preventive Controls are the foundation of the HACCP/Food Safety Plan. Your plan must be built on a solid foundation including Preventive Controls. We will discuss how Preventive Controls not only provide control for food safety, but also for maintaining overall quality.

4:15-4:30 pm Break
4:30-5:15 pm

Pre-requisite Programs - GMPs for 21 CFR 117

Pre-requisite Programs (PRPs) deal directly with food safety issues and may include support or operational programs, such as sanitation, pest control, maintenance, utilities, personal hygiene, withdrawal, supplier approval. This session will discuss how these risk-based PRPs can help minimize or prevent hazards.

5:15 pm Break for Day
6:00 pm Evening Reception
Thursday, June 13, 2019
7:30-8:00 am

Continental Breakfast

8:00-9:45 am

How to Build the HACCP Plan/Food Safety Plan

This session will walk participants through the 12 Steps of HACCP and how to apply these steps to create a sustainable HACCP/Food Safety Plan. We will go through the regulatory requirements for a compliant Food Safety Plan and provide examples of how these plans can be developed in practice.

9:45-10:00 am


10:00-11:30 am

How to Build the HACCP Plan/Food Safety Plan (Continued)

The final session will continue discussion of the elements of the HACCP/Food Safety Plan and will provide an opportunity for participants to ask questions and discuss key takeaways.

11:30 am