1.5-Day Workshop

May 1-2, 2019

Denver, Colorado

 

HOW TO CONVERT HACCP PLANS

TO FSMA FOOD SAFETY PLANS

(aka HARPC Plans)

This newly developed workshop is considered an “Advanced PCQI” course for participants that have either completed the existing FSPCA PCQI workshop or who are knowledgeable in HACCP or other food safety systems. The class is designed as a second phase approach for those wanting assistance with developing and implementing the specific elements of the FSMA Food Safety or HARPC Plan to completion, or students that need to convert their existing HACCP Plans into a FSMA Food Safety Plan (aka HARPC). Additionally, this course reviews the historical background of Codex HACCP and evolution of USA FSMA HARPC and the logic behind the development of the new FSMA Food Safety Plans or HARPC.

The FSPCA PCQI course can feel like information overload and many participants are lost after taking the class. This new course, developed using onsite practical examples, focuses on developing the Hazard Analysis and Preventive Controls correctly by using real food processing examples so the participant can more easily relate and bring back newfound knowledge into their job function. At the end of the course, the full Food Safety Plan outline and Table of Contents will be presented to ensure each participant walks out with a plan of action.

Register Now! 

Included with Registration:

• 1.5-day Workshop presented by Nancy Scharlach, a Lead Instructor in International HACCP Alliance and FSPCA Preventive Controls for Human food and Foreign Supplier Verification Programs. 
• Course Participant Manual
• Course Exercise Worksheets
• FSMA International Course Completion Certificate
• Lunch sponsored by TraceGains
• Soft Drinks, Coffee, Water
• For room rates, please contact the Homewood Suites at (303) 371-4555. 

Course Agenda and Scope

Chapter 1 – Introduction to FSMA HARPC and HACCP:  Chapter elements - Similarities and differences, key definitions, background, requirements and product scopes for HACCP and HARPC, getting started and adding HARPC onto HACCP

Chapter 2 – Preventive Controls and CCPs:  Chapter elements - When to Apply Process Controls, Company Example Outline; Critical Limits, Monitoring, Corrective Actions, Verification and Records

Chapter 3 – Allergen Preventive Controls:  Chapter elements - When to Apply Allergen Controls, Company Example Outline; Components of the Allergen Preventive Control; Monitoring Outline, Product Line Allergen Assessment, Allergen Labeling Verification, Run Order Sequence & Changeovers, GMP Controls for Allergens, Corrective Actions, etc.

Chapter 4 – Sanitation Preventive Controls:  Chapter elements - When to Apply Sanitation Controls, Company Example Outline; Parameters and Values, Monitoring, Master Sanitation Schedule, Run Order Sequence, Hygienic Zoning, Environmental Monitoring Program elements, Pre-ops and Swabbing and Corrective Actions, etc.

Chapter 5 – Supply Chain Applied Controls:  Chapter elements - When to Apply Supply Chain Controls, Company Example Outline; Approval Program, Ongoing Verification Activities, Obtaining Documentation from other entities, Documentation Support, Corrective Actions

Chapter 6 – Hazard Analysis; Modifying Codex HACCP into FSMA HARPC (detailed instruction on hazard identification and what preventive controls are applied at each step):  Chapter elements - HACCP vs. FSMA HARPC, Building HARPC from HACCP, Identifying and Evaluating Hazards, Identifying Preventive Controls at each step

Chapter 7 – Recall Requirements:  Chapter elements - Overview and When to Apply, Elements of a Recall Plan

Chapter 8 – Validation for FSMA HARPC:  Chapter elements - Definition, When to Apply and Information Sources

Chapter 9 – Template Toolkit, Food Safety Plan Outline and Useful Tools for FSMA:  Food Safety Plan Table of Contents and Master Plan Outline; Ready-to-go Program Templates following Part 117 elements making organizing easier for the user; Follows the required FSMA Part 117, subpart B, C, G; Subpart B: 47 SOP’s (general cGMPs/PRPs); Subpart C: 29 SOP’s + Food Safety Plan Hazard Analyses and tools; Subpart G: Supply Chain Control Outline; Food Safety Plan Preventive Controls Templates (compliant with FSMA and HACCP/GFSI)

Chapter 10 – Summary

Payments and Discounts:   

• Payment of $895 is due in full at the time of registration

Substitutions:  You may substitute another person if you are unable to attend the class.  Please notify us at least two days prior to the start of your scheduled class.

Rescheduling Policy:  You may reschedule 15 days before your class date at no charge.  If you would like to reschedule 14 days or less prior to your class date, there will be a $50 rescheduling fee.

Cancellations and Refunds:

• Cancellations made 30 days or more before the scheduled class date will receive a full refund.
• Cancellations made between 15 and 29 days before the scheduled class date will receive an 85% refund.
• Cancellations within 15 days of the scheduled class date will not receive a refund.
• Any cancellations that affect the group discount rates will be refunded according to both the discount and cancellation policies.
• FSMA International, LLC reserves the right to cancel or reschedule any course with at least one week’s notice to the customer. Should the course be canceled or rescheduled, customers have the option to reschedule or receive a full refund.  FSMA International's liability is limited to the course fee less any applied discounts.