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Risk Assessment in Food Manufacturing: Good Documentation Practices

in IFSQN Events Calendar
Added by Harshit Choudhary, 16 Jul 2013


Taking place 25 Jul 2013 (Single Day Event)

Harshit Choudhary


Logo URL
Event Organizer Compliance Online
Contact Name Harshit Choudhary
Contact Number +1-888-717-2436

Event Category Live Webinar
Event State/City Online
Event Country USA
Cost of Attendance $149.00
Event/Registration URL

Event Description


July 25, Thursday 10:00 AM PDT | 01:00 PM EDT

This webinar will show how to implement risk assessment in a food-manufacturing environment, provide an overview of risk-assessment documentation in light of the anticipated requirements of the Food Safety Modernization Act.

Why Should You Attend:

With the passing of the Food Safety Modernization Act (FSMA) in 2009, and subsequently signed in 2011, FDA inspected food facilities are preparing for implementation of new regulatory requirements.

This session will provide an overview of the basic requirements of FSMA as we know them today and help the attendee translate them to real life situations. The session will also include an overview of Good Documentation Practices and some real life examples of good and poor documentation in a food-manufacturing environment.

Areas Covered in the Webinar:

Food Safety Modernization Act
  • Regulatory HACCP (USDA)
  • Perceived need to stronger laws
Industry Impact of FSMA
  • Funding
  • Exposure
  • Documentation
Risk Analysis
  • Advantages
  • Practical Applications
  • Theoretical versus Post Incident
  • Expected outputs
Good Documentation Practices
  • Risk Assessment documentation
Who will Benefit:

This webinar will provide valuable assistance to persons involved in quality and operational roles in FDA inspected food-manufacturing facilities. Corporate liaisons whose roles include vendor management and corrective actions will also benefit from this session.
  • Regulatory affairs
  • Documentation
  • Food safety
  • Food inspectors
  • Operations
  • QA/ QC
Instructor Profile:

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Susan Ranck,
founded Ranck & Associates, LLC in February 2012 after almost 20 years in the food manufacturing industry. She started her career with the United States Department of Agriculture performing screening tests for the Market Cattle Slaughter program. With the introduction of HACCP by USDA she joined industry developing Sanitation Standard Operating Procedures and Hazard Analysis and Critical Control Point plans for implementation. Since the initial wave of HACCP in 1994 Susan has developed, implemented and managed HACCP plans and SSOP programs for numerous companies and food platforms including meat, frozen foods, grain mills and bakeries. During the implementation of HACCP by USDA inspected plants she served as an instructor for University of Maryland training small and very small plants on the practical development and use of HACCP plans in their organizations. She has recently returned to education, serving as a Corporate Faculty Member for Harrisburg University.

Susan has been on the forefront of animal welfare programs over the past decade, developing and implementing plans for various livestock species and assisting slaughter plants and their customers with training and auditing programs to ensure programs were properly developed and sustainable. In addition to on-farm programs she has been integral in various environmental remediation efforts throughout the industry as well as day-to-day quality and food safety management programs while serving as a Quality Assurance Manager in various plant settings.

Most recently Susan has focused her efforts on continuous improvement and sustainability in FDA inspected facilities. With the passage of the Food Safety Modernization Act these facilities now find themselves in a position similar to that of the USDA facilities in the early 1990’s.

Ms. Ranck has a Bachelor of Science degree from The Pennsylvania State University in Agricultural Sciences and a Master of Agriculture degree from Texas A & M University in Poultry Science. In addition she has completed the Applied Sensory Certificate Program at University of California – Davis. She was an inaugural member of the Certified Food Scientist program with the Institute of Food Technologists, holds a Pesticide Control Operator license in the State of Pennsylvania and is a Registered Sanitarian with the State of Texas.



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