The final rules on the Sanitary Transportation of Human and Animal Foods establish training requirements for all carrier personnel engaged in food transportation operations. Over 64,000 U.S. companies are impacted by the requirements established by the 2011 passage of this FSMA rule. The last major set of rules requiring full compliance for large and small companies was published in April 2016. These rules established April 2018 as the final date for full legal compliance for all carriers by road or rail. The full FDA FSMA compliance date for all impacted shippers, carriers and receivers of human and animal foods is April 6, 2018. All training, food safety transportation plans and system improvements must be completed by that date.
This training is required for all personnel engaged in transportation operations upon hiring and as needed thereafter. However, thousands of U.S. carriers have not yet provided training for loaders, unloaders, drivers and all personnel involved in food transportation.
This Food Safety Virtual Boot Camp with food safety expert Dr. John Ryan will provide you an outline of what you must do to be in compliance with the law. While training sets the stage, you must have a documented system in place to prove you are adequately protecting transported food from sanitation and temperature problems.
In addition to training, the rules require substantial improvement to procedures and processes involving sanitation and temperature controls designed to prevent adulteration of human and animal foods during transportation processes. Substantial written agreements between shippers and carriers must also be established and new documentation systems must be in place to provide evidence of rule compliance. The shortage of support infrastructure involving container and trailer sanitation and the lack of specification by shippers and carriers regarding adequate sanitation procedures is causing many companies to ignore rule compliance. This boot camp will cover these topics.
The full compliance date of April 2018 means there is little time left for perishable food carrier operations to develop and implement risk reducing preventive food handling, load and unload processes, and to make distribution and transportation process improvements. This boot camp will provide you with vital information and knowledge that will help you comply with the FSMA sanitary food transportation law, fulfill carrier training requirements and upgrade your food transportation system. Get the knowledge to build a basic plan and learn the difference between preventive and corrective actions.
Course 1: Responsibilities of the Carrier Under the Final Rules
This session covers the Final Rules on the Sanitary Transportation of Human and Animal Foods (now law) as published by the Food and Drug Administration under the Food Safety Modernization Act (FSMA).
Course 2: Potential Food Safety Problems That Occur During Transportation
This session will cover bacteria, chemical and physical hazards, and preventive control of hazards that can impact food during food load, unload and transportation operations. It will cover prevention versus corrective action, misuse of disinfectants and sanitizers, the risks from not cleaning bins, trays, pallets and other tools and equipment used in carrier operations, and the risk of cross contamination. You will learn about employee personal hygiene, temperature variation, vehicle, container and trailer traceability and reporting systems, reefer failures, lack of container maintenance, improper or missing container security systems, accidents, and recalls.
Course 3: Basic Sanitary Transportation Practices to Address Food Transportation Sanitation Problems
In this session, John will explore contracts of carriage and agreements and system assessment strategy. You will learn how to flowchart your operations and establish critical parameters and measurement, standards for management, and validate preventive controls. This session will cover sanitation, temperature monitoring and container (vehicles, trailers and shipping containers), traceability and training, procedures, record keeping and retention, audit and certification, training, wash, ATP and bacteria testing, inspection and re-inspection requirements, calibration, MSDS, statistical analysis and records retention.
Course 4: What Your Company Must Do to Fully Comply
This session will outline the steps your company must have in place in addition to proof of training. This session will include a discussion of your written and approved plan, procedures, contractual agreements, in-transit issues, ground operations and other topics to move from training into implementing them in your operations.
Dr. John M. Ryan is a certified Preventive Controls Qualified Individual (PQCI) specializing in food safety process control and food safety plan validation. He holds a Ph.D. in research and statistical methods and has extensive international manufacturing quality and operations experience in large and small manufacturing operations and he is a retired Hawaii State Department of Agriculture Quality Assurance Division administrator. He currently operates two business divisions focused on food safety system validation (http://www.RyanSystems.com) and transportation controls (http://www.SanitaryColdChain.com). He has previously published books other covering food fraud, teams and teamwork and has recently completed a new book on validating preventive controls in food operations.More Info