The Impact of Foreign Supplier Verification & Third Party Accreditation Rules on Your Food Business

Duration 60 Mins
Level Basic & Intermediate & Advanced
Webinar ID IQW19J1020

  • Subpart G – Supply-Chain Program
  • Validation of Preventive Controls
  • Environmental Monitoring Requirements
  • Hazard Analysis
  • Review Requirements for Accreditation and Certification Bodies
  • Begin to bring your internal food safety systems up to date
  • Understand FSVP and 3rd Party Accreditation reporting requirements so you can protect your company.
  • Know about conflict of interest between your company and 3rd Party Bodies

Overview of the webinar

Since the final FSVP and 3rd Party Accreditation rules rely heavily on rules for HARPC, Environmental Monitoring, Validation and Validation of Preventive Controls, in this 60-minute session, we will quickly review earlier final rules before we summarize the final FSVP and 3rd Party Accreditation rules. It is critical to begin to understand how the FDA has interwoven the FSMA into more of a compact and focused set of rules than proposed rules might have led us to believe.

The FDA FSMA rules are based on the ideas that risk can be reduced through preventive approaches not widely understood or followed in the food industry. Regardless of your ability to understand these rules, the implementation period has begun. The waiting period is over. 

Who should attend?

  • Food producers, shippers, carriers and processors
  • Food Safety Certified Auditors
  • Food company CEOs, VP and Director Level Personnel
  • Internal Food Safety and Quality Team Members
  • Food Testing labs and Quality Personnel
  • cGMP Specialists
  • Operations personnela

Why should you attend?

The implications of these published FSMA rules go far beyond what their titles imply. Based on FDA recommendations, we are presenting this critical session so that domestic and food importers and exporters can begin to protect themselves. More importantly, the Third Party Accreditation Rules need to be understood by all food industry personnel because earlier established food safety standards and audits will be changing to accommodate the rules. The learning objectives are:

  • Understand how the rules impact your business
  • Learn how to improve control over suppliers
  • Review basic rule requirements
  • Prepare your business to comply with changing food safety and quality standards and audits
  • Find out who is exempted
  • Evaluate Food Risk and Supplier Performance

Faculty - Dr. John Ryan

Dr. John M. Ryan is currently working with various food and RFID/Traceability suppliers and a variety of sensor providers to implement an international RFID produce supply chain track and trace and food safety system between the State of Hawaii and the Asia-Pacific Region. He is a the quality assurance administrator over two branches within the department: Commodities and Measurement Standards which include labs used to test various processed foods and primary involvement with food safety. He previously implemented the nations' first RFID food traceability (farm-distribution-retail) project.

For group or any booking support, contact: