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:
Who Should Attend?
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
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 email@example.com.
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
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.
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.
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.
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.
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.
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
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.
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.