Navigating California Prop 65 Incorporating FSMA Preventative Controls, Best Practice Approach
Highlights will include an intro to Preventative Controls, leading into minimal recommended preparation steps for handling Prop 65 requirements, what’s needed to incorporate in your food Safety Plan, focus on hazards or Hazard Analysis Risk Preventative Controls (HARPC), Supply chain Preventative Controls and importance of compliance on Safe Harbor Limits.Areas Covered Details will include:Prop 65 BackgroundEnforcementFSMA Strategy, Best Practice Approacho Preventative Strategies o Food Safety Plano HARPCo Supply chain Preventative Controls2018 New Warning LabellingLabeling Concerns beyond California borderNew European Acrylamide Regulation Coalition EffortsForward Action StrategiesCourse Level - Intermediate to advancedWho Should Attend Quality Control/Assurance and Food Safety professionals, supervisors, leads, managers, Operations managers/supervisors, Sanitation managers, supervisors or leads, Corporate quality managers, Operations personnel, Senior management, Plant management personnel, Third parties developing HACCP plans, Auditors and those with food safety inspection roles, Validation specialists, Consultants, Quality system auditors, PCQI’s.Why Should You Attend California’s Prop 65 enacted to inform its’ residents and workers the hazards associated chemicals and toxins that may cause harm has ballooned to over 900+ items, that industries must be aware of to operate within the state. The Food Industry has also been subject to Prop 65 legal battles on a host of products from French fries, chocolate, coffee, bakery products, candy and baby food that may now require warning labels or other actions to mitigate safety concerns for the public. This course will provide an overview of how to navigate Prop 65 with a Preventative Control Program, using the FDA FSMA (Food Safety Modernization Act) approach.
Highlights will include an intro to Preventative Controls, leading into minimal recommended preparation steps for handling Prop 65 requirements, what’s needed to incorporate in your food Safety Plan, focus on hazards or Hazard Analysis Risk Preventative Controls (HARPC), Supply chain Preventative Controls and importance of compliance on Safe Harbor Limits.
Areas Covered
Details will include:
- Prop 65 Background
- Enforcement
- FSMA Strategy, Best Practice Approach
o Preventative Strategies
o Food Safety Plan
o HARPC
o Supply chain Preventative Controls - 2018 New Warning Labelling
- Labeling Concerns beyond California border
- New European Acrylamide Regulation
- Coalition Efforts
- Forward Action Strategies
Course Level - Intermediate to advanced
Who Should Attend
Quality
Control/Assurance and Food Safety professionals, supervisors, leads, managers, Operations managers/supervisors, Sanitation managers, supervisors or leads, Corporate quality managers, Operations personnel,
Senior management, Plant management personnel, Third parties developing
HACCP plans, Auditors and those with food safety inspection roles,
Validation specialists, Consultants, Quality system auditors, PCQI’s.
Why Should You Attend
California’s Prop 65 enacted to inform its’ residents and workers the hazards associated chemicals and toxins that may cause harm has ballooned to over 900+ items, that industries must be aware of to operate within the state. The Food Industry has also been subject to Prop 65 legal battles on a host of products from French fries, chocolate, coffee, bakery products, candy and baby food that may now require warning labels or other actions to mitigate safety concerns for the public. This course will provide an overview of how to navigate Prop 65 with a Preventative Control Program, using the FDA FSMA (Food Safety Modernization Act) approach.
