Speaker: Dr. John Ryan - President SanitaryColdChain.com
Date: December 15th Thursday
Time: 01:00 PM EST | 10:00 AM PST
Duration: 65 Minutes
Product Code: 300165
Level: Intermediate
Key Take Away
This webinar includes
contracts of carriage and agreements; system assessment strategy; flowcharting
your operations, establishing critical parameters and measurement; standards
for management, validation of preventive controls, sanitation, temperature
monitoring and procedures, record keeping and retention.
Overview
Over 84,000 food
shippers, carriers and receivers are impacted by this new law and most have
less than one year for full compliance. This new law may require significant
changes to procedures currently employed for food transportation operations,
personnel, vehicles, containers, trailers tools and equipment used in food
transportation. The final rules have now established the law which has
significant differences from earlier published proposed food transportation
rules, laws and guidance documents. Self-reporting of compliance failures is
required as are critical shipper-carrier agreements for data, records and
reporting.
The FDA defines a
carrier as a “person who owns, leases, or is otherwise ultimately responsible
for the use of a motor vehicle or rail vehicle to transport food. The carrier
is responsible for all functions assigned to a carrier in this subpart even if
they are performed by other persons, such as a driver that is employed or
contracted by a trucking firm. A carrier may also be a receiver or a shipper if
the person also performs the functions of those respective persons as defined
in this subpart.”
The new law was
published on April 6, 1016, which mean there is little time left for perishable
food carrier operations to develop and implement risk reducing preventive food
handling, load and un-load, as well as make distribution and transportation
process improvements.
The final law applies
to shippers, receivers, loaders, and carriers engaged in transportation
operations on U.S. roads or by rail whether or not the food is being offered
for or enters interstate commerce.
Under the law, a
shipper is defined as a person who initiates a shipment of food by motor
vehicle or rail vehicle. If you are classified as a shipper, you are
responsible for assuring that your carriers comply with U.S. FDA
food transportation training and related records requirements. We recommend
that you notify your carriers as soon as possible.
Record retention and
other records requirements apply to shippers and carriers engaged in
transportation operations. Shippers must retain records that demonstrate that
they provide information to carriers as required.
The training covers
the Final Rules on the Sanitary Transportation of Human and Animal Foods (now
law) as published by the Food and Drug Administration under the Food Safety
Modernization Act (FSMA).
Why Should You Attend
The final rules on the
Sanitary Transportation of Human and Animal Foods establish training requirements
for all carrier personnel committed to shipper food transportation operation
responsibilities. This training is not “maybe” training but is REQUIRED for all
carrier personnel engaged in transportation operations upon hiring and as
needed thereafter if the carrier has responsibilities for sanitation,
temperature control and associated documentation.
What carriers are exempt from these training requirements?
·
Carriers with an average annual income less than
$500,000 requirements
·
Carriers of food completely enclosed by a
container
·
Carriers of live food animals, except molluscan
shellfish
Areas Covered In This Webinar
This webinar covers bacteria, chemical
and physical hazards, preventive control of hazards that can impact food during
food load, unload and transportation operations; prevention versus corrective
action, misuse of disinfectants and sanitizers, not cleaning bins, trays,
pallets and other tools and equipment used in carrier operations, cross
contamination, employee personnel hygiene, temperature variation; vehicle,
container and trailer traceability and reporting systems, reefer failures, lack
of container maintenance, improper or missing container security systems,
accidents, recalls.
Learning Objectives
·
Understand basic bacterial, chemical and
physical hazards
·
Know what prevention means
·
Know how tools and equipment, pallets, trays,
bins, gaskets, hoses, load and unload systems, vehicles, containers and
trailers can contaminate foods
·
Understand the impact of temperature variation
on food safety and food quality
·
Know what conditions occur in transportation
operations that may cause bacterial growth
·
Be able to prevent cross contamination
·
Know what missing records can mean
·
Know what action to take if a reefer fails or a
container is out of acceptable maintenance condition
·
Understand accident protocols
·
Be able to participate in recalls
Who Will Benefit
·
All Carrier Transportation Operations Employees
of Foods not completely enclosed by a container engaged in food transportation
operations whether or not the food is being offered for or enters interstate
commerce
·
Interstate, Intrastate and Import Food Carrier
Personnel
·
Business Food Supply Chain Owners
·
Food
Compliance Professionals
·
Food Managers/Buyers
·
Food Transportation Supervisors
·
Internal Food Safety Audit Team Members
·
Food Transportation Operations Load and Unload
Personnel
·
Trailer, Container and Vehicle Maintenance
Personnel
·
Food Safety Employees
·
Food Supply New Business Development, Sales and
Marketing Specialists
·
Food Inspectors/Trainers
Speakers Profile
Dr. John Ryan
holds a Ph.D. in research and statistical methods and was a graduate lecturer
at Cal Poly, San Luis Obispo. He has recently retired from his position as the
administrator for the Hawaii State Department of Agriculture's Quality
Assurance Division where he won awards for his visionary and pioneering work.
He is now the president of Ryan Systems, Inc. (websites at
http://www.RyanSystems.com and http://www.SanitaryColdChain.com). His companies
test new cold chain technologies and train and certify food and drug
transporters to Transportation Food Safety and Quality (TransCert) standards.
His latest book is "Guide to Food Safety during Transportation: Controls,
Standards and Practices". He has spent
over 25 years implementing high technology quality control systems for
international corporations in Korea, Thailand, Malaysia, the Philippines,
Singapore and the United States.
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