Jump to content

  • Quick Navigation
Photo
- - - - -

HARPC - what you need to know

Live Webinar

  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

#1 Simon

Simon

    Grade - FIFSQN

  • IFSQN Admin
  • 11,390 posts
  • 1018 thanks
222
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Life, Family, Running, Cycling, Manager of a Football Team, Work, Watching Sport, The Internet, Food, Real Ale and Sleeping...

Posted 29 April 2016 - 05:26 PM

HARPC - what you need to know

Taking place:

Friday, May 06, 2016 - 03:00 PM - 04:00 PM UK Time
This is a 10.00 AM Eastern US Start

Presenter:
 

Chris Domenico, Territory Manager North America, Safefood 360°

 

Webinar Overview:
Do you feel ready for the changes introduced by FSMA regulations? One of these challenges is the introduction of HARPC, which means making specific changes to your HACCP plans. The challenge is not the lack of information, but rather the overwhelming amount of it. This presentation will summarize the key things you need to know about HARPC in one package. The presentation walks step by step the key differences between the two plans and offers a step by step instruction to getting your plans FSMA-ready! 

 

Webinar Recording >>

 

Presentation Slides >>


  • 0

Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!


#2 Simon

Simon

    Grade - FIFSQN

  • IFSQN Admin
  • 11,390 posts
  • 1018 thanks
222
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Life, Family, Running, Cycling, Manager of a Football Team, Work, Watching Sport, The Internet, Food, Real Ale and Sleeping...

Posted 06 May 2016 - 04:12 PM

Unedited chat logs from today's webinar:

 

 Ralph: hi, am Ralph from Italy
 rajinder: Hi Rajinder is here
 Paul: Hello from a very sunny East Lansing, Michigan
 Cremona Neme: Hi! I am Marianela from Uruguay
 francois Pujol: Hello from Utah
 maria lynn yee francisco: hi everyone, maria lynn yee francisco. philippines
 Kevin: Good morning from Los Angeles
 Shoaib: hi am Shoaib from pakistan.
 Stuart: Hello from Wisconsin
 Vlada: Hi from Serbia
 Dipendra: Hi all, Dipendra from Canada
 Evelyn Lugo: Hi, Evelyn from Virginia
 Kay: Hello from Texas
 Christopher: Good morning from Jacksonville Fl!
 Andrea: Andrea from Ontario (nice and sunny today!)
 Raymond Kenniston: Hello from New York
 Bruce: Bruce from Philadelphia USA
 Cheryl: Hi from a hot & breezy Barbados
 meera: Hi I''m Meera from Cape Town South Africa
 Filomena: Hi. I am Filomena from Portugal
 Jennifer: Good Morning from Calgary, AB Canada
 Leonardo Cizmic: Hola, Marianela, soy Leonardo de LSQA
 Fendy: Hi.. Good Evening, Fendy from Indonesia
 Claudia: Hello from Bogota Colombia
 Cesar Ortiz: Hello Im Claudia Guzman from Mexico
 Caroline: Caroline from Minnesota hi
 Dan: Good morning from Lancaster, PA
 Evelyn Lugo: Hi!!!
 Julio: Julio here
 Lindsey Nylander: Hi from California
 Mark: Mark from Kansas City. Hello All!
 LORENA: Hi Im Lorena from Maryland 
 Bob: Good Morning from Michigan!
 Teresa: hello from Portugal
 dorene: Hi I'm from NJ
 slavica: hello from Belgrade. Slavica
 Carlos: Hi from Portugal
 Andrew: Hi from North Carolina
 Nacer Eddine Hachemi: Nacer 
 simao: hi from portugal
 silvia : Silvia from Buenos Aires 
 Mariana: Good morning from Santa Cruz California
 MLChillida: Helo MLChillida from BARCELONA 
 Montavius: Hi .  I'm from Sunny Florida!
 Keith Hallman: Hi Keith From PA
 Kamorudeen: helloo from.lagos nigeria
 Andrea: Andrea here from Liverpool, NY
 Miguel: Hello from México
 Rajsekhar Chakradharan: Hi all
 medhat: Good morning from Utah.
 Marina: Hi!  Marina from Waterloo, Wisconsin
 Pablo: Hi from Venezuela
 Jessica: hi from PA, USA
 Justin: Justin in San Diego 
 Matthew: Hello from Boone NC!
 Cindy: Hi from Tipp City, OH
 Olga Bezugla: Hi Olga from Ukraine!
 Gwen Wright: Good Morning
 td: Hello from Delft!
 Hetal Patel: Hetal Patel from Canada
 Michelle: Hello from Chicago, IL
 Joe: Joe from Cincinnati, OH
 Lori: Hi from NJ!
 Ronald: Hi from Barbados, West Indies
 Anthony Sumallo: Good evening from the Philippines
 David Levy: Shalom Everybody from ISRAEL!!!
 Dusan: Hi from Serbia
 Cornelia Martens: hello from germany
 Gabriela: Hello, Gabriela from Perú
 Terri: Terri Good Morning from Buffalo, NY
 LORENA: Hola SIlvia soy Argetina trabajo en USA . LORENA@DAVITAFOODS.COM
 Rajsekhar Chakradharan: Hi all
 deniz bagatur: hello from Ä°stanbul Turkey 
 Rajsekhar Chakradharan: Raj from Dubai
 Neil : Hello from Michelle & Neil in Missouri
 Benjamin: Good Morning from Maine!
 Brenda: Hi from Calgary, Alberta Canada
 Ngonzi: Hello, all Ngonzi attending from Kigali
 Joe: Joe in San Diego
 alyssa: Greetings from sunny New Mexico
 Dan: Dan from Nebraska
 David: hello from Montreal
 sandy : Hello from Prince Edward Island Canada
 IRFAN: hi to all
 Leonardo Cizmic: Hello, I´m Leonardo from Uruguay
 Rosemarie Kwan: hello from the philippines!
 Vuong Anh Nguyet: Hi. I am Nguyet from Vietnam
 Kirsten: Ruth is great!!
 Nina: Hi! Nina from SG
 Angela: Hello from Spain, I'm Ãngela
 Jessi: Jessi from Illinois
 Monica: Hello
 LORENA: HOLA MARIANELA . SOY LORENA TRABAJO EN USA . LORENA@DAVITAFOODS.COM 
 Mike A: hello from the Cheese State!
 Stan: Hello from Wisconsin
 SHARON: Hello from Trinidad 
 Eric: Good Morning, from Eric and Pam from Trappe, Md.
 Benjie RL: good evening everyone
 Shoaib: Am Shoaib, 
 Guest: good morning 
 Benjie RL: the signal is not good this time
 Aleksandar: Hello from  Plymouth, IN USA
 Osbardo Cortes: Good morning 
 Sabina: Good Morning/Afternoon
 Kamorudeen: hello from nigeria
 Chris: Hello from Asheville, NC, USA
 Shoaib: sabina from pakistan???
 Sabina: Texas via St.Lucia
 Lorilee: Good morning from Regina, Saskatchewan Canada
 Crystal colon: good morning 
 Shoaib: my skype id is Shoaib_fst1
 Demetrio Calderon: Good  morning from Mexico
 Susan: Good Morning from Susie from California-Turlock.
 Bruce: where can we find the bosses Blog?
 Sergio Hoosen: hi Im Sergio from South Africa
 Simon Timperley: I will sned thelink to the blog after the webinar
 Tiffany: Good morning from Massachusetts
 Jason: Good morning everyone 
 sharon: good morning from st. louis
 Simon Timperley: sorry for bad typo
 Bryan: Good Morning from Washington
 Bruce: many thx Simon
 Débora: Good morning from Guatemala
 maria lynn yee francisco: blurry
 Hulda: I can not see or hear anything
 Shoaib: can i get HACCP audit checklist?
 Aurora: Good morning Aurora
 Crystal colon: is anyones screen blurry 
 Simon Timperley: Hulda is youtube blocked in your business.  If so you canno access it
 Jennifer: Good morning from Calgary
 Jessica: yep blurry
 Shoaib: video quality is not clear here 
 John: has the webinar started?
 Shoaib: yup
 Sheila: Good Morning from NY
 Paul: If you are a small business wanting to grow. You can't afford to wait 2 to 3 years because the big customers and distributors are going to go with manufacturers who are FSMA ready. Small guys who wait will find themselves frozen out.
 Michael: good afternoon/morning from Toronto
 Bruce: right on Paul
 Rosemarie Kwan: documentation
 alyssa: i attended the PCQI training and it was fantastic for helping to a better understanding
 Miguel: It is working the video conference?
 Bruce: hey Alyssa - where did you do yjr training?
 Jessica: hopefully the slides will be clear in the docs we get after the sessions? 
 Marina: I also did PCQI training and it does help better understand
 John: Is anyone else having video problems?
 Jessica: So, the Qualified individual doesn't HAVE ot take a training?  I thought that was a requirement
 alyssa: Bruce, you can find dates and locations at this site: http://www.geosda.com/index.htm
 kelen: cashew FSSC 22000 certified company needs to deploy HARCP
 Bruce: awesome - thx Alyssa
 Jacob: new to these webinars- love this idea
 Mauricio López: I can not connect to the video
 Miguel: me either
 Kirsten: what about radiological hazard?
 Miguel: Kisten,, do you see  the presentation?
 Leonardo Cizmic: slides can not be seen properly !!
 Bruce: i think we are moving through the slides too quick
 Mauricio López: I can´t see the presentation
 Danielle: I agree mauricio
 Nayana: I can't see or hear anything as well
 Simon Timperley: If youtube is blocked in your business then you cannot watch the webinar.
 Mauricio López: ok
 Kirsten: Miguel - I can see & hear the presentation -- agree that it's too fast!
 Nayana: ok, thanks 
 LORENA: sqf program already include al this new process ?
 Martha G: •
 marco: Simon, in the future, can you send the presentation in advance in case the quality of image couldn´t be fine?
 Atil: yes
 Miguel: SImon dou you think is possible to share ?
 Jacob: prob not
 Montavius: No, which is why I'm attending this lovely and informative webinar!
 Mark: webinar stopped working 15 minutes ago. 
 Becky: i agree, much too fast
 alyssa: Lorena, see http://www.sqfi.com/...fsma-compliant/  for an SQF vs. FSMA comparison.  I hope that this helps a bit.  
 Montavius: Nice, alyssa.  thanks for sharing
 Mauricio López: Will yo send us the presentation?
 Danielle: thanks alyssa
 Danielle: they are sending the slides within the next day or so
 Paul: The FDA also has a free software download to create a Food Defense Plan
 Alexis: Are there templates available for HARPC?
 medhat: I do not see it as a big change if your plant is a part of one of the GFSI and already applying all the measures . Just changing the way of thinking to risk based thinking and implementation Do not you think so?. 
 Jessica: LOL yes -- if the price is right on that software :)
 Kamorudeen: is there a well established manual for HARPC?
 LORENA: SQF PROGRAM already include al this new process ?
 Débora: Thank you Alyssa! 
 Farzad: what is RADIATION HAZARDS in HARPC?
 Stan: I like the idea of software, but price is always a consideration
 Brenda: Medhat you are completely correct - if you have GFSI Certification it will be minor adendoms rather than a complete re-write of your program
 Paul: Can you be more specific about what type of course(s) makes a "Qualified" person?
 Joe: Would not expanding upon an existing GFSI program to align with FSMA begin to satisfy the requirements?
 Kirsten: While I love IFSQN and appreciate Chris's and Simon's time -- this felt much more like an infomercial than a training webinar :(
 Maxine : do you have agents for safefood360 outside the USA
 Bruce: agree with Kirsten
 Kevin: Our firm is SQF Level 2 certified are we well on our way
 Vuong Anh Nguyet: Thank you Chris
 Bruce: not enough detail and too much sell
 Steve: PCQI certification, is it mandatory if you already have SQF/HACCP cert?
 Montavius: Paul are you in the states?
 Paul: Yes, East Lansing MI
 Rod: For FSVP, a DUN number is needed for those suppliers, what does this mean?
 Meagan: We are actually looking for software, so I found this to be VERY helpful! Thanks Chris + Simon!
 Montavius: I have a listing of Qualified Individual Training courses that are recognized by FDA
 Karen: Where can one find an example of a HARPC format?
 maria lynn yee francisco: Thank you Chris and Simon.
 Montavius: I can email them to you
 LORENA: SQF PROGRAM already include al this new process ?
 Cindy: Thank you for offering these webinar.  I greatly appreciate them.
 LORENA: SQF PROGRAM already include al this new process ?
 LORENA: SQF PROGRAM already include al this new process ?
 Naomi: I agree Bruce
 Cory Baron: How does Validation play a role in the differences woth HACCP vs. HARPC?
 Paul: Montavius, Great I'm at practicalsolution@att.net
 Bruce: Meagan - there are about 6 or seven alternative software providers out there
 LORENA: SQF PROGRAM already include al this new process ?
 Sheila: Farzad the radiation hazard may be from imprts of ingredients from places like Fukashima etc. I  also am located near a US nuclear faciility which raises the hazard. Most US municipalities will have radiation testing of their water that you can use.
 Marlene: Hi, this is Marlene from The US. Are you guys emailing the presentation?
 Christopher: I took a PCQI training course at a local university
 Steve: Lorena = No, SQF meets MOST of the new requirements but not all
 Ralph: HARPC is almost the same as HACCP, may may highlight a little me of the diffrences for me.
 Montavius: Just sent it to you Paul
 Bianca: Is there a Gap audit form?
 Jeff: Is the required documentation load as draconion as it appears ?   How can this be managed ?
 td: You can qualify by experience, as it states clearly in the rule
 John: seems to me if you were using HACCP correctly, your PRPs would be the preventive controls.
 Jason: what type of certification do you need to be a qualified individual?
 Farzad: tahnks Sheila
 Bruce: you are exactly right John
 Jeff: td - good luck with that.  Read the rule on how to qualify previous experience.
 Julio: Cannot access???
 Julio: Is the web going on?
 Christopher: @td qualified by experience is not that easy
 Farzad: How to copare HACCP and HARPC for radiation hazard
 Rod: Would a solid PRP or OPRP in place, would this be enough that you will not have a PC?
 sharon: can you give a real world example
 alyssa: with the NSF PCQI required training, we were given multiple examples (templates) of a FSP.  It included various products that can be adapted.  
 Teresa: Chris HARCP is like a FMEA of Quality ?
 Jean: During an FDA inspection last year I asked the inspector if they were going to roll out a summary for us to go by , and she said she hoped so because she was as confused as we are.
 Susan Woodcox: FSPCA website has fillable worksheets loads of help
 Christopher: assess your controls pre and post control method and compute a "risk rating" and a "risk mitigated rating"
 Michael: Will the training slides be made available after the training?
 Susan Woodcox: FSPCA website loads of info
 Marlene: Under GFSI, the Quality & food Safety programs need to be validated annually. Now on one of your slides, it said that HARPC needs to be review at least once every three years. So, is GFSI changing the annual review requirement???
 Christopher: @ Susan FSPCA is who hosted my training. They have a good training program for PCQI
 Bruce: HARPC is USA rules. Do foreign suppliers to USA also HAVE to have HARPC?
 Jessica: thanks for that FSPCA info!
 Teresa: Chris HARCP is like a FMEA of Quality ?
 Jeff: Bruce - Yes if they ship to US.
 Michael: Yes, USA demands from exporters registered to have HARPC in place.
 Brenda: use the following link to access the training manual for becoming a PCQI - good templates.   http://www.iit.edu/i.../fspca_training
 Christopher: @ Teresa very similar
 Christopher: FDA said auditor training criteria will not be ready till next year
 td: Hi Bruce, if you want to sell your product in the USA, the answer is YES, but also read the requirements as they relate to foreign supplier verification
 Marlene: Can you answer my question please?
 Tracey: Suggested real world example: cleaning chemical residues on food contact surfaces
 Jim: Do you know of FSMA applies to dietary supplements? 
 Jeff: Tracy,  likely previous risk is likely to have been missed in HARPC since the rinsing step is expected to be in place.
 Jessica: Can you use your Gap Analysis for HARPC as part of your internal audit or HACCP annual review for SQF?
 Teresa: Chris HARCP is like a FMEA Plan (Failure Mode Efect Analisys) of Quality ?
 Janna: Explain the difference between preventative controls and a prerequisite program.
 Jeff: Under HARPC the risk of an unmanaged rinse would be shown (tox risk).   The need for a preventitive control, up to OPP for rinse verification would be a potential control to reduce the risk.
 Rod: Does 'Visual Clean' suffice for sanitation controls which can be verified through ATP swabs?
 td: If you use FSSC currently, it is very likely that your oPRPs will be risk assessed to a preventative control, but also a lot of your PRP programmes will become a PC and require monitoring, validation and verification.
 medhat: What is the date of starting the FSMA law that we look at for the deadline?
 Christopher: Good luck All!
 Kirsten: What about radiological hazards
 Edsangela: Hi Crytal
 LORENA: THANKS ALYSSA 
 farid: Hello evryone
 Crystal colon: hi angela 
 Cheryl: Is Chris suggesting that HARPC will lead us to have more CCPs like back 10 years ago when just about everything was a CCP?
 medhat: I am asking about the date that determines  the deadline for complying?
 Bryan: Great questin Chryl
 Monica: I can't heat
 Bryan: *Cheryl
 Jeff: Cheryl - no the mitigation effectiveness of all pp needs to be considered.
 Montavius: If I'm no mistaken, you are givien a year from the effective date to comply.
 Muhammad: How can we transformed HACCP to HARPC
 alyssa: Jim, see §117.5   Exemptions (3)(xxiii) hope this helps :)
 Rod: Wouldn't in your hazard analysis indicate that PRP would mitigate the risk or differ the control to a subsequent step later which would be a CCP?
 Muhammad: why do we need HARPC, any one valid reason
 ELENG: How do we get the presentation after the webinar
 Sabina: Thanks Chris
 Jim: Thanks alyssa
 Yertty: Thanks Chris!!!
 Michael: Thanks Chris
 Jeff: Muhammad - Just to sell to the US.  That's all.  Sell local.
 Teresa: Thank you to all. have a nice weekend.
 christine: Thank you, Chris
 Dan: Thanks!
 Montavius: Thanks
 Anthony Sumallo: Thanks!
 alyssa: Thanks Chris and Simon
 Lorilee: thanks everyone. :)
 Anthony Sumallo: Thanks !
 Carlos: The cert download is throwing a sql error
 Bryan: Error in downloading
 Fendy: Thank you!!!

  • 0

Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users