Overview of FDA FSMA (Food Safety Modernization Act), a rule which became effective in September 2016 for the food industry. The new regulations have shifted from a reactive FDA focused primarily on GMP’s (Good Manufacturing Practices) to a preventative approach placing responsibility on the food industry to mitigate their potential hazard risks for foods. Highlights will include an intro to Preventative Controls, leading into minimal recommended preparation steps for handling the new FDA FSMA requirements, what’s needed on building your food Safety Plan, focus on hazards or Hazard Analysis Risk Preventative Controls (HARPC), Supply chain Preventative Controls and importance of documentation requirements now critical for the new regulation compliance.Learning ObjectivesNew World Post FSMA, understanding what you need to meet new regulationsRobust Food Safety Plan, Know Your Site and Programs, what you need to build your own Food Safety PlanRequired DocumentationSanitation Program to mitigate risks and watch-outsEnvironmental Monitoring Programs EssentialsOther Risk Mitigation Programs (High-Risk Ingredients, Foreign Material Removal Systems, Supplier Programs, Allergen Program, Zoning and Traffic Control, Proof of Mock Recall, etc.)Employee Training Program ImportanceCorrective and Preventative Action (CAPA)Understanding Verification vs. Validation ProgramsSupplier Programs recommended minimization requirementsTopic BackgroundMinimal requirement recommendations for FSMAKey Essentials to build your own playbook, the Food Safety PlanHARPC, what’s new from former HACCP approachDocumentation that is vital for new regsSanitation, Environmental Monitoring, Training Programs, and otherRecommended minimal requirementsPreventative ControlsSupply chain Preventative ControlsWho Should AttendRises coordinators, warehousing managers/leads, maintenance and engineering leads/supervisors, procurement team leads, staff/mgt., PCQI members, Operations leads/supervisors, Sanitation leads/supervisors, plant management, Senior Leadership in Food Industry needing to understand new FSMA regs, Quality and Food Safety