2018 Update on FDA FSMA Sanitary Transportation in Human and Animal Foods(VRTTNS318)

Presented by: Dr. John M. Ryan
Duration: 210 minutes

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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.

Session Details
Session-1: FDA FSMA Sanitary Transportation Rules and Potential Problems
Length: 1.5 Hours


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).

Session Highlights

  • Understand US FDA FSMA law for the Sanitary Transportation of Human and Animal Foods
  • Understand changes from the proposed FDA FSMA rules
  • Know the different requirements for shippers, carriers and receivers
  • Know who is exempted
  • Understand the FDA waiver requirements

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.

Session Highlights:

  • Understand basic bacterial, chemical and physical hazards
  • Know what prevention means
  • Know how tools and equipment, pallets, trays, bins, gaskets, hoses, load and unload systems, vehicles, containers and trailers can contaminate foods
  • Understand the impact of temperature variation on food safety and food quality
  • Know what conditions occur in transportation operations that may cause bacterial growth
  • Learn how to prevent cross contamination
  • Understand what missing records can mean
  • Know what action to take if a reefer fails or a container is out of acceptable maintenance condition
  • Understand accident protocols
  • Be able to participate in recalls
Session-2: Potential Problems, Solutions to Potential Problems and Company Compliance Requirements
Length: 2 Hours

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.

Session Highlights

  • Develop a contract of carriage and other agreements required between carriers and shippers
  • Understand basic management, preventive control, sanitation, temperature monitoring and traceability and training standards
  • Help to write and implement appropriate container procedures (truck, trailer, sanitation, testing, container traceability and temperature monitoring)
  • Learn to keep appropriate records
  • Understand the transportation food safety audit and certification process
  • Help to establish preventive controls
  • Understand how to collect, analyze and take preventive action using statistical data

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.

Session Highlights:

  • Know the next steps for full compliance
  • Understand temperature and food transportation data requirements and options
  • Begin to develop your compliance plan as part of your overall food safety planning efforts
  • Overcome in-transit and ground operations issues
  • Know how to become fully certified and to present this certification to your customers
Who Will Benefit
  • All carrier employees of foods engaged in food transportation operations
  • Interstate, intrastate and import carrier personnel
  • Business owners
  • Compliance professionals
  • Manages
  • Buyers
  • Supervisors
  • Internal food safety audit team members
  • Load and unload personnel
  • Maintenance personnel
  • Food safety employees
  • New business development
  • Sales and marketing
  • Inspectors
  • Trainers
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About Our Speaker(s)
Dr. John M. Ryan

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.

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