Food Safety Modernization Act (FSMA) Workshop - Santa Rosa 3/9/17

SANTA ROSA FSMA WORKSHOP

WHAT: FSMA federal food safety laws and associated regulations cover U.S. wineries and are enforceable by FDA. To assist California wineries in meeting FSMA requirements, Wine Institute is hosting a series of one-day practical, hands-on training sessions in five regions across the state in March.

The interactive sessions will provide practical guidance, working exercises and compliance tools for wineries focusing on such topics as good manufacturing practices (GMPs), risk assessment strategies, recordkeeping, training procedures, how to create process flow diagrams and to prepare for and manage FDA inspections.

WHO SHOULD ATTEND: Winery owners, winemakers and compliance staff are encouraged to attend.

INSTRUCTOR: The sessions will be conducted by Allen Sayler, Senior Director of Food & Cosmetic Consulting for EAS Consulting Group, who served in FDA leadership for over 16 years and is an FDA certified “Lead Instructor.”

WHEN:

Date: March 9, 2017
Time: 8:30 AM (check in), 9:00 AM – 4:00 PM (session)
Location: Hyatt Vineyard Creek, 170 Railroad St., Santa Rosa, CA 95401

AGENDA

8:30 am: Check in

9:00 am: Introduction of Instructor, Attendees & Review of Course Training Manual

9:15 am: FSMA Specific Provisions Applicable to the Wine Industry: Overview, Exemptions and Non-Standard Processing Arrangements & Locations

10:00 am: Morning Break

10:15 am: Applicable FSMA Preventive Control Current Good Manufacturing Practices (cGMPs)

10:45 am: Recordkeeping Requirements

11:05 am: Staff & Supervisory Training Program Requirements

11:30 am: How to Manage & Prepare for FDA Audit/Inspection/Investigation

11:50 am: Lunch Break

12:20 pm: Developing Written Operational Programs/Prerequisite Programs – The Foundation of a Viable Food Safety Program

1:00 pm: Group & Individual Exercises on Building a Written Food Safety/Prerequisite Program

1:45 pm: Review of Written Food Safety/Prerequisite Working Exercise

2:15 pm: Building a HACCP-Like Hazard Analysis & Working Afternoon Break

3:00 pm: Review of HACCP-Like Hazard Analysis

3:30 pm: Review, Questions & Answers & Wrap-up