Tag Archives: FSMA

FDA logo

FDA Announces Upcoming Webinars on Food Safety Culture and “Healthy” Food Labeling

By Food Safety Tech Staff
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FDA logo

The FDA has announced two upcoming webinars for food manufacturers and industry stakeholders. On Friday, October 21, 2022, at 1:00 pm ET, the FDA will provide an overview of its proposed rule to update the definition of “healthy” nutrient content claims for food products. The “healthy” claim acts as a quick signal on food package labels to identify foods that will help consumers build healthy eating patterns.

The FDA has proposed changes to the definition of “healthy” to align with current nutrition science, the Dietary Guidelines for Americans, 2020-2025 and the updated Nutrition Facts label. The guidance also includes the agency’s intent to exercise enforcement discretion with respect to the implied nutrient content claim “healthy” for foods that have a fat profile of predominantly monounsaturated and polyunsaturated fats, but do not meet the regulatory definition of “low fat,” and on foods that contain at least 10% of the daily value (DV) per reference amount customarily consumed of potassium or vitamin D.

Speakers include:

  • Janesia Robbs, Communications and Public Engagement Staff, FDA CFSAN
  • Dr. Claudine Kavanaugh, Director, Office of Nutrition and Food Labeling (ONFL), FDA CFSAN
  • Dr. Sarah Gebauer, Nutritionist, Nutrition Science Review Branch, ONFL, FDA CFSAN
  • Vincent DeJesus, Nutritionist, Nutrition Assessment & Evaluation Branch, ONFL, FDA CFSAN

Registration is required. Register here.

On Wednesday, October 26, from 12:00 pm to 1:00 pm ET, the FDA and Stop Foodborne Illness, a nonprofit public health organization, will be host their fifth collaborative webinar, titled “Rewards and Recognition Programs.” Guest speakers will share their experiences in establishing rewards programs that drive positive food safety culture. Speakers include:

  • Shawn Fear, Director of Quality, Conagra Brands
  • Danielle Richardson, Director of Food Safety, Conagra Brands
  • Lone Jespersen, Principal and Founder, Cultivate, SA
  • Donald Prater, Associate Commissioner for Imported Food Safety, FDA
  • Conrad Choiniere, PhD, Director of the Office of Analytics and Outreach, FDA Center for Food Safety and Applied Nutrition (CFSAN)
  • Vanessa Coffman, Director, Alliance to Stop Foodborne Illness, Stop Foodborne Illness

Those who would like to attend the webinar can register here.

 

Steve Knuth
FST Soapbox

The Role of Temperature Monitoring and Reporting Technology in Food Safety

By Steve Knuth
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Steve Knuth

The traditional process for ensuring food safety in storage and transportation focuses on maintaining temperatures that are safe for the types of food or beverage the organization sells. Doing this without data logging technology means that the organization needs to appoint an individual to check refrigeration temperatures on a regular cadence and record that data by hand in case of an audit by the FDA.

Unfortunately, this method lacks 24/7 accountability of temperatures and allows for human error/neglect. If a refrigeration unit goes down outside of the regularly scheduled temperature monitoring cadence, the product can quickly fall outside of the designated safe temperatures. If the food is outside of the safe temperature range for an extended period, that food must be disposed of and will cost the organization a tremendous amount of time and money.

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This problem is equally apparent in transportation. Companies often utilize third-party transportation companies, which means they are relying on someone outside of the organization to responsibly manage and record temperatures and report back to the necessary parties. But the risk of human error and equipment failure can come into play. Temperature issues can even stem from drivers shutting off refrigeration while they sleep to save diesel fuel.

The most effective way to maintain quality control within storage and transport is by utilizing real-time data monitoring with a connected high-precision data logger. Multiple types of data loggers can be used to monitor temperatures in different scenarios. These includes traditional data loggers connected by Ethernet and wireless data loggers with Bluetooth or cellular connectivity. Each version has its role in food and beverage safety.

Connected vs. Manual Loggers

In fixed cold storage, such as within a restaurant or storage facility, an Ethernet or Wi-Fi-connected data logger is a great choice due to its affordability and reliability. For users who’d like to check temperatures on their mobile device while moving around the facility, a Bluetooth logger with mobile application support can be a strong option as well.

These loggers allow the user to get a 24/7 view of their refrigeration unit and correct issues before they lead to food disposal. For instance, if a food storage unit goes down over the weekend when no one is staffing the facility, or a restaurant is closed for a holiday, and temperatures within a refrigerator fall outside of the norm, these connected loggers will alert the user via email or text to correct the issue so they can save the product from spoiling.

One tip for using a connected logger is to set the alert feature to notify the user when temperatures reach the high and low end within the safe temperature spectrum for the food or beverage being stored. This provides an alert before the unit temperature falls outside the safe range, allowing the user to take corrective action before the product falls into unsafe temperatures.

In food and beverage delivery, transport companies are liable for temperature issues, especially if corrective action is not taken. This is where a cellular-connected data logger becomes critical. With a traditional data logger, there is no way for a consignor to know whether a temperature issue has occurred, unless it is checked manually by the driver. At that point, it may be too late to save the consignment. However, cellular-based technology allows consignors to do real-time monitoring without any interaction with the transport company.

Because many shipments are made using third-party transporters, cellular-based data loggers are becoming increasingly popular for maintaining trust between the transporter and all other segments of the supply chain. These wireless loggers also allow a trusted driver to monitor conditions while in route, allowing the driver to take corrective action before temperatures reach critical ranges.

Connected Data Loggers and FSMA

Transporters must also be fully aware of the Food Safety and Modernization Act (FSMA). These regulations make quality data loggers even more important as transporters may have to verify at any given moment that food was handled properly while in their possession. FSMA also emphasizes the importance of data logging technology. The act requires food handlers to develop a plan that meets the guidelines for Hazard Analysis and Critical Control Points (HACCP), which should involve an advanced data logger. Issues with data entry, misreading and misinformation are the responsibility of the transporter, and failure to comply with these guidelines can result in seizure, injunction and recalls, all of which can damage the reputation of the entire supply chain.

With all things considered, connected data loggers are extremely cost-effective technology options that can save thousands of dollars and hours of hassle. Because they can be monitored by multiple parties, the transporter or manager of a storage unit/restaurant can become aware of issues regarding temperature before the only safe course of action becomes product disposal.

Loggers help save money in the form of legal fees, compensation and premiums, while also drastically reducing the risks of consumer illness and public relations disasters. Some data logger companies also offer free cloud storage, allowing monitoring and analytics tracking in all locations, at any time of day.

With the high costs of noncompliance in the food industry, it is important for storage managers and transporters to understand that implementing high-precision, connected data monitoring tools can help put these issues to rest.

Robin Kix

Food Logistics: 7 Ways to Support Food Safety and Control Expenses

By Robin Kix
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Robin Kix

How food products are transported has a significant effect on both food safety and shrink. By understanding transportation options and leveraging new technologies, food logistics business can reduce these risks and better control expenses. Following are seven strategies to help you reduce your costs, minimize food shrink and support food safety.

1. Exercise Flexibility When Choosing Modes of Transportation

According to the U.S. Department of Agriculture, an estimated 31% of U.S. food product is lost to waste.[1] When handling shipments of raw or cold foods, ensuring the deliveries happen on time is critical for avoiding loss due to spoilage.

Being smart about your transportation choices can help combat this issue. For example, while shipping food freight by sea is much cheaper than transporting it by air, sea transportation takes significantly longer and may result in more food shrink caused by spoilage, resulting in substantial losses. Alternative options include rail transportation with refrigerated cars or refrigerated food trucks. You can also expedite specific portions of shipments when a buyer only needs part of the shipment urgently, while shipping the remaining product using a less expensive mode of transportation with a longer delivery time.

2. Consolidate Shipments When Possible

Choosing a provider that offers less than truckload (LTL) shipping is one way that you can ship lower weights at a more affordable cost.[2] Another option to consider is consolidating shipments from multiple buyers when possible in full truckload (FTL) shipping, which can further reduce your transportation costs. Review the locations of your buyers to determine whether you can consolidate several shipments into one load to cut down your total transportation costs.

3. Engage in Smart Truck Route Planning

Empty trucks can quickly drain your resources and result in reduced profits. When possible, plan truck routes to handle collections and deliveries in the same route. You want to plan your truck routes so that you don’t have empty containers along large portions of trips. Smart truck route planning helps maximize both your driver and vehicle utilization by reducing the time vehicles spend empty while in transit.

4. Ensure Foods Being Transported Are Compatible

As a freight broker, you are required to comply with all applicable laws and regulations as a condition of your license and your freight broker bond.[3] One of the regulations you need to understand is the new sanitary food transportation rule under the FDA Food Modernization Safety Act.[4]

Under this rule, freight brokers are treated the same as shippers and have multiple duties, including ensuring that the carriers you use meet all regulatory requirements. One of these requirements is to ensure that raw foods are separated from other food products during transit. Make sure you understand which foods are compatible and that the trucks your carriers use have the required equipment. Using tech tools for truck route planning can help you prevent incompatible foods from being mixed while they are in transit, which could result in penalties and potential license and bond violations.

5. Implement Item Location Forecasting

Item location forecasting helps ensure that the right foods are being shipped to their correct destinations. When you include brands, categories and families of products, it can assist with your tactical and strategic planning. When products are delivered to the wrong place, money can be lost through spoilage, fines or additional transportation costs.

Item location forecasting tools also help ensure that the off-loading sequence of the shipments you manage are conducted by compartment. This helps businesses plan how the goods should be subdivided into trailer compartments. Ensuring carriers are following the correct loading and unloading of food products can also help ensure that they are complying with their duties under the food safety rule. When you synchronize how foods flow across the supply chain, you can realize reduced transportation costs.

6. Take Advantage of Big Data

Food products flow across the globe, generating vast stores of data. Logistics companies must track origin and destination information, shipment sizes, locations, weights, traffic, driving patterns and more to ensure shipments get to where they need to be quickly and at the lowest cost. When you employ big data in logistics, it can help you predict or avoid potential bottlenecks.

Many 3PLs and shippers already rely on data to drive decision-making. A 2021 Third-Party Logistics Study found that most use data-driven approach technology to plan for demand (83%), operations (78%) and capacity (61%).[5] Using big data in your logistics operations can help improve transparency while maximizing your resources. Automated management systems can help by automating routine tasks while controlling fleets and scheduling shipments.

7. Harness Automation

Robotics and automation can offer end-to-end tracking of products as they travel through the supply chain. In addition, they can lower labor expenses and enhance productivity. Consider using automation-guided vehicles and automated container loading and unloading. These tools can increase productivity, strengthen the safety of the environment with attached warning sensors and reduce both labor and operating expenses.[6]

In an increasingly competitive environment, food logistics companies must take proactive steps to reduce and control costs while ensuring food safety. By implementing these strategies, you can streamline your processes and realize increased profits without sacrificing safety.

References:

[1] Buzby, Jean C., Hodan F. Wells, and Jeffrey Hyman. The Estimated Amount, Value, and Calories of Postharvest Food Losses at the Retail and Consumer Levels in the United States, EIB-121, U.S. Department of Agriculture, Economic Research Service, February 2014.

[2] Segal, Troy. Less-Than-Truckload (LTL). Investopedia.

[3] Lance Surety & Associates. The BMC-84 Bond: Complete Guide to Bonding for Freight Brokers. Accessed on August 22, 2022.

[4] U.S. Food and Drug Administration. Summary: Sanitary Transportation of Human and Animal Food (Final Rule), March 26, 2018.

[5] Infosys Consulting. 2021 Third-Party Logistics Study: The State of Logistics Outsourcing.

[6] Jagtap, S., Bader, F., Garcia-Garcia, G., Trollman, H., Fadiji, T., & Salonitis, K. (2020). Food logistics 4.0: Opportunities and challenges. Logistics, 5(1), 2.

 

Steven Sklare, Food Safety Academy
FST Soapbox

What Is Your Company’s Level of Digital Risk Maturity?

By Steven Sklare
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Steven Sklare, Food Safety Academy

The digital transformation of food safety management programs is a common topic of discussion today, across the full range of media including print, blogs, websites and conferences. It has also been generally acknowledged that the COVID-19 pandemic has significantly accelerated the adoption of various digital technologies. However, let’s be clear, COVID-19 may have accelerated the process, but the process was under way as the only way for food companies to efficiently cope with the increase of required compliance documentation for regulatory bodies, such as FDA, USDA, etc., non-regulatory organizations such as GFSI, and customer specific requirements. COVID-19 has added a sense of urgency, as the fragility of both domestic and international supply chains has been exposed with long-term sources of ingredients or equipment being cut off overnight. We must also overlay the need to manage food safety risk and food fraud vulnerability in real time (or even predict the future, which will be discussed further in a future article). The food industry has also had to adjust to dealing with many aspects of work and production without typical face-to-face interaction—a norm of operating within the environment of a global pandemic over the past two years.

What is not clear, however, is the meaning of “digital transformation” or the “digitization” of a food safety management program. What is not clear is what these terms mean to individual organizations. The frenzy of buzzwords, “urgent” presentations, blogs and webinars help to create an improved level of awareness but rarely result in concrete actions that lead to improved results. I admit to being guilty of this very hyperbole—in a previous article discussing “Chocolate and Big Data”, I said, “If a food organization is going to effectively protect the public’s health, protect their brand and comply with various governmental regulations and non-governmental standards such as GFSI, horizon scanning, along with the use of food safety intelligent digital tools, needs to be incorporated into food company’s core FSQA program.” Sounds great, but it presupposes a high level of awareness of those “digital tools”. What is not clear to many organizations is how to get started and how to create a road map that leads to improved results, more efficient operations and importantly, to ongoing improvement in the production of safe food.

Addressing a new concept can be intimidating and paralyzing. Think back to the beginning days of HACCP, then TACCP, then VACCP, and post FSMA, preventive controls! So, where do we start?

Nikos Manouselis, CEO of Agroknow, a food safety data and intelligence company with a cloud-based risk intelligence platform, Foodakai, believes the place to start is for food companies to perform an honest, self-assessment of their digital risk maturity. Think of it as a digital risk maturity gap analysis. While there are certainly different approaches to performing this self-assessment, Agroknow has developed a simple, straightforward series of questions that focus on three critical areas: Risk monitoring practices and tools; risk assessment practices and tools; and risk prevention practices and tools. The questions within each of these areas lead to a ranking of 1–5 with 1 being a low level of maturity and 5 being a high level of maturity. One of the goals of the self-assessment is to determine where your company stands, right now, compared to where you want to be or should be.

While this is not a complete nor exhaustive process, it helps to break the inertia that could be holding a company back from starting the process of digitizing their food protection and quality systems, which will allow them to take advantage of the benefits available from continuous monitoring of food safety risks and food fraud vulnerabilities, artificial intelligence and predictive analytics.

FDA

FDA Releases New Tool to Help Farmers Understand Requirements of Agricultural Water Proposed Rule

By Food Safety Tech Staff
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FDA

Today the FDA launched a new online tool to help farmers understand the requirements of the proposed rule, “Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption Relating to Agricultural Water”. If finalized, the rule would replace the microbial criteria and testing requirements for pre-harvest agricultural water for covered produce other than sprouts.

Under the proposed rule, farms would be required to conduct yearly systems-based agricultural water assessments to assess and guide measures that would reduce risks related to pre-harvest agricultural water. According to the FDA, the assessment would consist of evaluating the water system, agricultural water use practices, crop characteristics, environmental conditions, potential impacts on source water by activities conducted on adjacent and nearby land.

The Agricultural Water Assessment Builder v. 1.0 is an optional tool that asks users to answer questions and complete information specific to their farms. According to the FDA, this information is not shared with the agency, nor is it saved; users can save or print the information to their own computers.

The tool is a component of the FDA’s New Era of Smarter Food Safety Blueprint, and the agency is collecting feedback on the tool’s usability and functionality.

FDA

Highlights of FDA’s 2021 Achievements in Food

By Food Safety Tech Staff
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FDA

At the end of his reflection on FDA’s 2021 accomplishments in the food realm, Deputy Commissioner for Food Policy and Response Frank Yiannas stated that he believes collaboration will enable industry to “bend the curve of foodborne illnesses in this decade”. It would be a significant milestone, and in his latest FDA Voices blog, Yiannas reviewed a host of FDA achievements that bring his statement much closer to a reality:

FDA Acting Commissioner Janet Woodcock gives of full report on the agency’s work in the “FDA 2021 Year in Review: Working For You”.

Compare this year’s review with that of 2020, where Yiannas reflected on the agency’s Food Program achievements during the first year of the pandemic and the 10-year anniversary of FSMA.

FDA

FDA Wants to Change Agricultural Water Requirements in Produce Safety Rule

By Food Safety Tech Staff
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FDA

After years of foodborne illness outbreaks that have been suspected to originate in pre-harvest agricultural water, FDA is proposing changes to the FSMA Produce Safety Rule. The proposed rule would revise subpart E, changing certain pre-harvest agricultural water requirements for covered produce other than sprouts.

“There have been far too many foodborne illness outbreaks possibly linked to pre-harvest agricultural water in recent years, including water coming from lands nearby produce farms. As a federal government agency charged with protecting public health, the FDA is committed to implementing effective modern, science-based measures designed to prevent these outbreaks from occurring in the future,” said Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response in an agency update. “The proposed rule is the latest action taken by the FDA to continue working towards implementation of key provisions of FSMA. If finalized, we’re confident this proposal would result in fewer outbreaks in the U.S. related to produce, protecting public health and saving lives. This proposed rule is a monumental step towards further improving the safety of the fruits and vegetables Americans serve their families every day, and the FDA looks forward to engaging with stakeholders on the proposed changes.”

Under the proposed rule, farms would be required to conduct yearly systems-based agricultural water assessments to assess and guide measures that would reduce risks related to pre-harvest agricultural water. According to the FDA, the assessment would consist of evaluating the water system, agricultural water use practices, crop characteristics, environmental conditions, potential impacts on source water by activities conducted on adjacent and nearby land.

With the current agricultural water compliance dates for covered produce other than sprouts set to begin in January 2022, the FDA plans to exercise enforcement discretion for those requirements while also proposing another rule that extends the compliance dates for all agricultural water requirements under the Produce Safety Rule.

The full details of the FSMA Proposed Rule on Agricultural Water are available on FDA’s website.

FDA

FDA Publishes Long-Awaited Final Rule on Lab Accreditation

By Food Safety Tech Staff
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FDA

At long last FDA has issued its final rule for Laboratory Accreditation for Analyses of Foods (LAAF). The FSMA rule establishes a lab accreditation program for testing food in certain situations and applies only to accredited bodies and food testing labs that opt to participate in the program; these ABs and labs must fulfill certain eligibility requirements.

“The establishment of the LAAF program will improve the FDA’s capacity to protect U.S. consumers from unsafe food by improving the accuracy and reliability of certain food testing through the uniformity of standards and enhanced oversight of participating laboratories,” CFSAN states in a news release.

According to CFSAN, the LAAF will apply to testing that is:

  • “to support removal of a food from an import alert through successful consecutive testing requirements;
  • to support admission of an imported food detained at the border because it is or appears to be in violation of the Federal Food, Drug, and Cosmetic Act;
  • required by existing FDA food safety regulations, when applied to address an identified or suspected food safety problem (i.e., certain tests of shell eggs, sprouts, and bottled drinking water);
  • required by a directed food laboratory order, a new procedure being implemented in this final rule that will allow the FDA to require use of a LAAF-accredited laboratory to address an identified or suspected food safety problem in certain, rare circumstances; and
  • conducted in connection with certain administrative processes such as testing submitted in connection with an appeal of an administrative detention order.”

The final rule will be published on the Federal Register on December 3.

Megan Coy-Moran, AIB

Be Confident in Your PCQI’s Training

By Megan Coy Moran
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Megan Coy-Moran, AIB

With allergens being the leading cause of recalls in the U.S., accounting for approximately 47 percent of recalls as of the most recent FDA reportable food registry annual report, FDA has placed “an emphasis on preventing allergen contamination, protecting consumers, and reducing the need for food recalls.” So, when FDA makes allergen control a priority, how can you be confident that it is a priority for your team and in your facility? By providing your designated Preventive Controls Qualified Individual (PCQI) with the right PCQI training.

Introduced in the Preventative Controls for Human Food Regulation final rule that exists within the FDA’s Food Safety Modernization Act (FSMA), a PCQI is required to be on staff in all food and beverage facilities registered under section 415 of the Federal Food, Drug, and Cosmetic Act (FD&C) Act. In this role, the PCQI oversees development of the Food Safety Plan, hazard analysis, preventive controls, verification activities, and validation of process preventive controls. Further, FSMA mandates that all food manufacturing facilities conduct Hazard analysis and risk-based preventive controls (HARPC), while also implementing science-based preventive control measures to reduce the potential risk of food product adulteration. Each of these are managed by the PCQI and critical to achieving food safety.

With the goal of preventing foodborne illness and maintaining compliance with the FDA, the PCQI also needs to possess an in-depth knowledge of the facility’s Environmental Monitoring Program, food allergen controls, sanitation controls, supply chain controls, and recall plan. The importance of the PCQI’s many responsibilities means they need to have the necessary training and skills for the creation, application, and verification of these and other measures as applicable to their facility.

The PCQI’s oversight and familiarity with the Food Safety Plan also suggests they are likely the primary contact when FDA arrives at your facility for an inspection. Their ability to answer the inspector’s questions and successfully manage this process helps ensure that those visits are as concise and positive as possible. Having this single point of contact is also beneficial for the inspector, as they know they can count on the PCQI as a resource to provide them with necessary information without having to chase down multiple sources. Too, having a PCQI on site makes it easier to then implement regulatory requirements and any necessary preventive controls within the designated time, as they are already familiar with the facility and team.

The best PCQI training will prompt participants to think through real-world scenarios, preparing them to identify best practices to achieve food safety. By then putting this theory into practice in their facilities, they will help ensure compliance. Further, it is important that any course they take features consistently updated information, so you can be assured that what they are being trained on is current and accurate. For instance, when the U.S. Congress passed and President Biden signed the FASTER Act into law in April 2021, including sesame as an allergen of concern, this was an important update. As new information becomes available, their training should remain timely and accurate, ensuring that the experience is relevant and responsive to changing regulations.

Because production right now is priority and many teams are short-staffed, it can be difficult for some to find the time to travel to participate in an in-person training course. This makes online training appealing, as it can be completed when time becomes available, while also saving on travel costs.

With the right training, your PCQI will be an invaluable member of your team. By aligning priorities with regulators and prioritizing food safety throughout their responsibilities, they will improve your facility’s ability to produce safe food.

With our PCQI Online training, your PCQI will be an invaluable member of your team. By aligning priorities with regulators and prioritizing food safety throughout their responsibilities, they will improve your facility’s ability to produce safe food.

Kathryn Birmingham, ImEpik

Ask the Expert: ImEPIK Discusses Supply Chain Controls and PCQI Responsibilities Under FSMA

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Kathryn Birmingham, ImEpik

Dr. Kathryn Birmingham, one of ImEPIK’s PCQI training experts, provides guidance to Juan, a future PCQI in a plant that receives ingredients for ready-to-eat energy bars.

Juan: I’m new on the food safety team at a small company and the next person to be trained as a PCQI. Our team wants to make sure we are meeting the requirements in our food safety plan under the Preventive Controls for Human Food Rule in FSMA. There are a lot of players along our ingredients supply chain. Who is ultimately responsible for product safety?

Kathryn Birmingham: As you know Juan, if you manufacture, process, hold or pack an ingredient or food product, food safety is your responsibility. For all of the players along the supply chain FSMA focuses on risk assessment and identifying hazards and preventive controls when required. Your team must have a plan and implement verification activities for the supply chain preventive controls for the food ingredients with hazards you have identified needing a control.

Juan: So, we are sourcing chocolate from a number of suppliers or our bars. They all provide COAs with the shipment that tell us the chocolate is manufactured to be free of pathogens like Salmonella. Usually we get a laboratory report on the sample testing for vegetative pathogens from the supplier for each shipment. We put that in our food safety plan to verify that the hazard was controlled by the supplier. But one of the suppliers has not provided sample testing results we requested. We have finished product to get out the door, but we have to ensure our product doesn’t harm consumers. On top of that, we can’t risk a costly product recall.

Kathryn: Right, Juan. That Certificate of Analysis may not be enough to verify that your chocolate supplier is effectively controlling for the hazard of Salmonella. For your product process flow the chocolate will never have a kill step to mitigate the hazard. If you cannot be sure that the hazard has been significantly minimized or prevented before receipt of the chocolate – per section 117.410 in the PCHF Rule – you have some choices to make. If you are using a foreign supplier there are considerations if the supplier is or is not in compliance with the FDA’s Foreign Supplier Verification Program.

Juan: So it looks like we may have to take on the cost and additional time of sample testing?

Kathryn: Remember, supplier approval is based on performance. If your supplier does not give you the evidence for verification you may need to conduct an onsite audit, perform sampling and testing and review other supplier records. You decide if the supplier meets your Supply Chain Control Program or Foreign Supply Chain Control Program.

Juan: My team members need to learn more about what we need to do to comply with FSMA and the PCHF Rule. Tell me about what we can learn through PCQI training.

Kathryn: Preventive Controls Qualified Individuals are trained in a methodical process for decision-making on hazards and preventive controls. The best training fosters a positive food safety culture and includes practice on team scenarios.

A PCQI must be able to identify hazards associated with a product and process, determine the appropriate preventive controls and develop associated monitoring and corrective actions for hazards that are identified. PCQIs must also establish and implement appropriate verification activities for the application of preventive controls. All of that is included in the food safety plan they oversee.

Juan: What choices do we have for online PCQI training?

Kathryn: First choose your food safety team members. If your company is registering with the FDA you are required to have at least one PCQI at each facility. Most companies train multiple or back up employees for the PCQI role to ensure they are covered during vacations, sick time, various shifts or employee turnover.

Look for courses that include the FDA’s standard curriculum, like ImEPIK’s PCQI Online. The PCHF Rule does not require that PCQIs hold a specific training certificate, but FDA inspectors want to see that the PCQI has been successful in a training with the requisite learning objectives and content. There are many PCQI training options on the market. Some providers claim that their training is the only accepted training – that’s simply not true.

Look for courses that have a multiple of scenarios with different food products and challenge situations for practice and wider breadth of learning.

ImEPIK’s PCQI Course is interactive and 100% online. The ten-module training is entirely self-paced thus does not require travel or scheduling on-line webinars or sessions. You simply log in, work through the course as you have time, and earn your completion certificate to document in your food safety plan. If you take a break, the work you have done will be saved, and you pick up where you left off when you return to the course. This allows for reflection and practice in the workplace as you move through the modules.

It’s an ever changing environment for the food safety professional and quality training makes a big difference in keeping up with changes and staying regulatory compliant. Take PCQI Online and position yourself and your facility for food safety success.

About Kathryn Birmingham, Ph.D

Kathryn Birmingham, ImEpikKathryn Birmingham, Ph.D., is Chief Operating Officer of ImEPIK. Birmingham leads the company’s course development teams and ensures that the online training solutions are of high quality. She is certified as a Lead Instructor to teach the FSPCA’s Preventive Controls Qualified Individual course.

Dr. Birmingham taught graduate and doctoral students at the University of Florida and served as Dean of Arts and Sciences at Florida State College. At the latter she lead the Biotechnology Degree program and Institute for Food Safety analytical lab. She was Principal Investigator (PI) for its National Science Foundation studies.

Content Sponsored by ImEPIK.