Preventative Controls Approach for California’s Prop 65 for Food Industry
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 including 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 how to navigate Prop 65 with a Preventative Control Program, using 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. Prop 65 BackgroundEnforcement Preventative StrategiesFood Safety PlanHARPCSupply chain Preventative Controls 2018 New Warning LabellingLabelling Concerns beyond California border New European Acrylamide Regulation Coalition EffortsForward Action StrategiesLearning ObjectivesUnderstanding Prop 65 and Enforcement o What to do if served 60 Day Notice? o Bounty Hunters, a $30million pariah Climate and Food Industry appetite for response and actions o Common chemicals and Heavy Metals found in food products Strategies for Prevention o FSMA (Food Safety Modernization Act) Preventative Controls o Food Safety Plan o Supplychain Programs 2018 New Warning Labels Success Takeaways Who Should AttendSenior Leadership in Food Industry needing to understand Prop 65, Quality and Food Safety staff/mgt., PCQI members, Operations leads/supervisors, plant management, procurement team leads, crisis coordinators, regulatory and labelling staff
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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 including 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 how to navigate Prop 65 with a Preventative Control Program, using 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.
- Prop 65 Background
- Enforcement
- Preventative Strategies
- Food Safety Plan
- HARPC
- Supply chain Preventative Controls
- 2018 New Warning Labelling
- Labelling Concerns beyond California border
- New European Acrylamide Regulation
- Coalition Efforts
- Forward Action Strategies
Learning Objectives
- Understanding Prop 65 and Enforcement
o What to do if served 60 Day Notice?
o Bounty Hunters, a $30million pariah - Climate and Food Industry appetite for response and actions
o Common chemicals and Heavy Metals found in food products - Strategies for Prevention
o FSMA (Food Safety Modernization Act) Preventative Controls
o Food Safety Plan
o Supplychain Programs - 2018 New Warning Labels
- Success Takeaways
Who Should Attend
Senior Leadership in Food Industry needing to understand Prop 65, Quality and Food Safety staff/mgt., PCQI members, Operations leads/supervisors, plant management, procurement team leads, crisis coordinators, regulatory and labelling staff