Food and Dietary Supplements Regulatory Compliance Training - Live Webinars, Recordings & CDs

This Bioterrorism act training will provide the attendee a clear understanding of what is expected, how an investigation will proceed, and how to keep records that will minimize the impact of an incident.

This HACCP training will explain the FSIS regulations and policies program requirements.

This Food labeling training will address all key label elements including the many faces of the Nutrition Facts Panels.

This Food Safety and Inspection Service (FSIS) training will guide you through the different levels of enforcement that FSIS utilizes.

This Food safety compliance training will explain the CCP Decision Tree and help you understand the principles behind each question. We will review various food processing steps in a variety of situations to determine whether they are CCP’s. What is the thought process in determining a CCP? Can it be done consistently? What criteria are used? Are some processing steps always CCP's e.g. heating? If not, why? One thing to remember is the importance of analyzing the hazards at each step very carefully. The more clearly the hazards are described (including equipment failures, personnel errors etc) the easier it will be to find the CCP.

This Food safety compliance training will help you understand the significant differences between the two words and even multiple meanings of the term ’Verification’. Between USDA and Codex there are slight differences and on top of that the definitions have changed over the years. It is very easy to get confused. By going back to principles, referring to other standards (e.g. ISO9000) and simpler terminology students will clearly understand the intent of both Validation and Verification. Having clarified the intent and principles we will review examples of Verification in both Prerequisite Programs and CCP's.

Validation will be explained, especially as it relates to validation of CCP's though the concept pervades the entire HACCP process. Examples will include Cooking, Cooling, and Allergen Cleaning. We will also discuss the two aspects of Validation; the product risk (microbiological, chemical or physical) as well as the Capability of the process. Both must be understood to ensure the control of CCP's is robust. Methods to verify the entire HACCP System will be covered and how this is different from verifying Prerequisite Programs and CCP's.

This Food Safety Training will assist employees of the food industry in knowing how to legally prepare labels for both FDA and USDA interstate commerce food products. Food labels can be complex for those who prepare and apply them as well as those who simply want to understand the products they are purchasing. Those who create and apply labels must understand the regulations to avoid the potential negative consequences of labeling errors. An inaccurate label can lead to customer or consumer complaints, product recalls, FDA or USDA enforcement actions, fines, and even harm to consumers’ health. Companies need to know how to legally label their products and the accuracy that is required. Those who purchase products should also know what information on the label is mandatory and where to find that information. They should be aware of the level of accuracy required, or not required, regarding the data presented on labels. Does an expiration date mean the product should be thrown out after that date? When comparing items for purchase, is the one with 150 calories better for you than the one with 160? Those responsible for purchasing products to serve in restaurants, hospitals, day cares or schools should know what they are buying based on the data on the label. Understanding the labeling rules will help with purchasing decisions.

The following webinar will cover common CAPA problems across industries and how to avoid them. This webinar will provide valuable assistance to all regulated companies that need to have CAPA systems as mandated by the FDA.

This HACCP training will equip the student to apply the concepts of HACCP in their food operation in a manner that is useful and effective without being unduly burdensome. Although HACCP has been around for over 40 years, it still remains the standard in designing a food safety program.

This training program will provide attendees with a better understanding of how the FDA conducts their audits and the areas of most focus. In addition, it provides a summary of common GMP deficiencies given to drug manufacturers, to use to evaluate one’s own practices. Finally, when given a regulatory audit finding, this webinar will review the top five items to remember when submitting your responses to them to avoid further questions.

Understand the importance of an effective environmental monitoring (EM) program and its place in your organization. This course will provide insights on regulatory requirements governing EM programs, contamination control practices, and common deficiencies cited by regulatory auditors when auditing EM programs.

This training will focus on the regulatory requirements for a Corrective and Preventive Actions (CAPA) system. Attendees will learn how to develop an effective CAPA system.