HACCP for packaging suppliers - By Compliance Global Inc.



Overview:

Packaging suppliers to the food industry (packagers of either finished products or ingredients), are seeing increasing customer requests for Hazard Analysis and Critical Control Point (HACCP training) based food safety quality systems. The sources for these requests are often from food packaging customers who have achieved, or are working toward a Global Food Safety Initiative (GFSI) certification under one of the approved, benchmarked standards.



In addition, from a regulatory standpoint, the FDA issued a final rule under the Food Safety Modernization Act (FSMA) that requires a hazard analysis and risk based assessment (HACCP or Hazard Analysis and Risk Based Preventative Control (HARPC) for a much wider segment of the food packaging supplies than what was required before.

This is driving the need for hazard analysis training and risk based plans (HACCP or HARPC based systems) into the packaging supplier marketplace.

It will be much more common now for packaging suppliers, whether manufacturers or distributors, to receive from their customers, an inquiry concerning the status of a HACCP based plan at their vendors; or a request that the supplier be a GFSI certified partner. All of these requests are based on the principles of HACCP or HARPC and must be incorporated into a Food (or Product) Safety Management System.

Why Should You Attend:

HACCP based safety management system is becoming a requirement for vendors to food packagers. The implementation methodology is based on process analysis and incorporation into quality management structures. But, being process dependent, there are no "off-the-shelf" solutions.

Understanding of the principles and the general process of implementation can save time and money over a "crash" type program resulting from a customer demand. Learning the fundamental concepts involved in a HACCP based system can allow this process to get started in a timely manner for an organization.

We will walk through the principles of hazard analysis and the recommended steps to move through the process for a comprehensive plan. Whether that result is a GFSI certification, a successful customer audit or the ability to meet a customer request on supplier questionnaire; this work could result in business opportunities; or the prevention of loss of customers. Thereby food safety training is becoming imperative.

Areas Covered in this Webinar:

Principles of HACCP

Relationship of HACCP to HARPC

HACCP based systems under the GFSI system

HACCP based systems as related to the FDA regulations training for food packaging

Global food safety initiative

Learning Objectives:

Understanding basic principles of HACCP processes and terminology

Where to focus initial efforts to begin the process

Identify prerequisite programs important to the HACCP system

Recommendations on how to begin and follow through to implementation



Who Will Benefit:

Packaging Manufacturers and Distributors

Quality Assurance Personnel

Manufacturing Managers

Logistic Managers

Packaging Professionals (including Sales and Marketing)

Speaker Profile:

Lonnie Jaycox, CPP is an independent packaging engineer, consultant and trainer in the implementation of compliant packaging programs for regulated materials. This includes domestic and international regulations: Hazardous Materials (Dangerous Goods), Food and related products, Consumer Hazards (packaging and labeling), California RPPC and GFSI management systems.



Lonnie has over 20 years' experience working directly with a broad spectrum of packaging users; designing, testing and implementing hundreds of successful packaging programs utilizing a wide variety of packaging materials and design types for the transportation and use of regulated products. His expertise covers managing packaging programs in the areas of effectiveness, testing, optimization in design, ease of implementation, program cost and regulatory compliance.