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A Systems Approach Using Preventive Controls For Safe Food Production - Part 1 & Part 2 (Hardback Covers)
Description:
Pre-Order Now through May 3, 2013...... | | This publication provides a logical approach for introducing food safety Hazard Analysis and Preventive Controls, and includes information necessary for developing a model Food Safety and Food Defense plan. | | Part one of the publication will present an introduction to foundational food safety programs with a separate chapter devoted to sanitation, and will feature subsequent chapters focused on identifying biological, chemical and physical hazards. | | Part two is a unique companion publication that provides a combination of industry and regulatory resources all in one place, and focuses on the principles and methods for development of a Food Defense plan. | | “This two-part manual contains thoughtful contributions from over 30 food safety, quality, legal and regulatory experts with the fundamental and practical knowledge that food companies will find essential in developing food safety and food defense plans that have been mandated by FSMA.
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A Systems Approach Using Preventive Controls For Safe Food Production - Part 1 & Part 2 (Softback Covers)
Description:
Pre-Order Now through May 3, 2013...... | | This publication provides a logical approach for introducing food safety Hazard Analysis and Preventive Controls, and includes information necessary for developing a model Food Safety and Food Defense plan. | | Part one of the publication will present an introduction to foundational food safety programs with a separate chapter devoted to sanitation, and will feature subsequent chapters focused on identifying biological, chemical and physical hazards. | | Part two is a unique companion publication that provides a combination of industry and regulatory resources all in one place, and focuses on the principles and methods for development of a Food Defense plan. | | “This two-part manual contains thoughtful contributions from over 30 food safety, quality, legal and regulatory experts with the fundamental and practical knowledge that food companies will find essential in developing food safety and food defense plans that have been mandated by FSMA.
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A Systems Approach Using Preventive Controls For Safe Food Production - Part 2: Food Defense Planning - Prevention of Intentional Adulteration (Hardback Cover)
Description:
Pre-Order Now through May 3, 2013...... | | This publication provides a logical approach for introducing food safety Hazard Analysis and Preventive Controls, and includes information necessary for developing a model Food Safety and Food Defense plan. | | Part two is a unique companion publication that provides a combination of industry and regulatory resources all in one place, and focuses on the principles and methods for development of a Food Defense plan.
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A Systems Approach Using Preventive Controls For Safe Food Production - Part I: Establishing a Food Safety System (Hardback Cover)
Description:
Pre-Order Now through May 3, 2013...... | | This publication provides a logical approach for introducing food safety Hazard Analysis and Preventive Controls, and includes information necessary for developing a model Food Safety and Food Defense plan. | | Part one of the publication will present an introduction to foundational food safety programs with a separate chapter devoted to sanitation, and will feature subsequent chapters focused on identifying biological, chemical and physical hazards.
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A Systems Approach Using Preventive Controls For Safe Food Production - Part I: Establishing a Food Safety System (Softback Cover)
Description:
This publication provides a logical approach for introducing food safety Hazard Analysis and Preventive Controls, and includes information necessary for developing a model Food Safety and Food Defense plan. | | Part one of the publication will present an introduction to foundational food safety programs with a separate chapter devoted to sanitation, and will feature subsequent chapters focused on identifying biological, chemical and physical hazards.
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A Systems Approach Using Preventive Controls For Safe Food Protection - Part 2: Food Defense Planning - Prevention of Intentional Adulteration (Softback Cover)
Description:
Pre-Order Now through May 3, 2013...... | | This publication provides a logical approach for introducing food safety Hazard Analysis and Preventive Controls, and includes information necessary for developing a model Food Safety and Food Defense plan. | | Part two is a unique companion publication that provides a combination of industry and regulatory resources all in one place, and focuses on the principles and methods for development of a Food Defense plan.
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AIOE Webinar Series 1: Building the Business Case for Validation
Description:
The series is based on the soon-to-be-released guidelines document, Validating the Reduction of Salmonella and Other Pathogens In Heat Processed Low-Moisture Foods, developed by AIOE’s Product Safety Solutions Group. | | This inaugural webinar, Building the Business Case for Validation, will provide an overview of why and how process validation in low-moisture foods is important to a CPG company’s bottom line, especially in the Food Safety Modernization Act era, and how this AIOE guidelines document can help improve it. | | From this webinar, you will learn: | •How improved process validation affects the bottom line | •What validation requirements are likely to change in FSMA | •How the guidelines document can help meet these requirements
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AIOE Webinar Series 2: Plotting the Validation Journey: Where My Company Is, Where it Needs to Go, and How to Get There
Description:
The Alliance for Innovation & Operational Excellence – a GMA-PMMI partnership – presents the second in a series of five webinars on validation. | | Plotting the Validation Journey: Where My Company Is, Where It Needs To Go and How To Get There, will focus on finding common ground before diving into the validation process, identifying a path forward and determining critical steps in getting started. | | From this webinar, you will learn: | | How to define and align on key elements of the validation process | How to clarify roles in the process; and | How to coordinate preliminary information and personnel required to ensure successful end results
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AIOE Webinar Series 3: Determining What to Test, Who to Test It and How to Measure It
Description:
Third in a series of five webinars, Determining What to Test, Who to Test It and How to Measure It, will present an overview of the key elements of a food safety plan and responsibilities, hazard analysis, pathogen inactivation needed, and process measurement. | | From this webinar, you will learn: | | How to identify best choices for starting validation tests based on process, food form, and pathogen selection | How to spend validation dollars wisely | How to understand lab needs and personnel experience, and | How to understand measurement of key process validables and use of published information to guide validation process. | The Featured speakers for this webinar are: | | David Anderson, Food Safety Manager, Del Monte Foods | | Robert Rogers, Senior Advisor for Food Safety and Regulation, Product Inspection Division, Mettler-Toledo (Tampa, FL)
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AIOE Webinar Series 5: Back to the Business Case: Explaining and Reporting Results
Description:
The series is based on the recently released guidelines document, Validating the Reduction of Salmonella and Other Pathogens In Heat Processed Low-Moisture Foods, developed by AIOE’s Product Safety Solutions Group. | | The final in a series of five webinars, Back to the Business Case: Explaining and Reporting Results, will present a look at some "best practices" for explaining and reporting validation process results that support the business case, improve the bottom line and meet FSMA requirements. | | From this webinar, you will learn: | | What to do with validation process results. | "Best practices" in reporting them effectively. | | The featured speaker for this webinar is: | | Jeff Barach, Ph.D., Director, Barach Enterprises, LLC
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Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation (7th Edition)
Description:
An excellent reference for food processors,Canned Foods is recognized by FDA and USDA as the required textbook for all approved Better Process Control Schools.
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Canned Foods: Principles of Thermal Process Control, Acidification and Container Closure Evaluation, 7th Edition (Spanish)
Description:
An excellent reference for food processors, Canned Foods is recognized by FDA and USDA as the required textbook for all approved Better Process Control Schools.
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FSMA Facility Registration Webinar: What Steps Should You Take?
Description:
Since the FDA is requiring all food companies to renew their registrations between October 1 and December 31 of this year, engaging in this timely and informative webinar will equip you with the fundamentals your company needs to complete the registration process seamlessly from start to finish. | | During this webinar, Joe Levitt, partner at Hogan Lovells, will discuss in-depth the latest guidance from the FDA and walk you step-by-step through the re-registration process. He will also address topics such as: | | - Which facilities have to re-register | - How to apply FDA’s new food categories | - How to navigate the FDA web-based registration | system | - And more!
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Get Smarter: An Update on What's Coming in Nutrition Labeling
Description:
Revising the Nutrition Facts panel remains a high priority for the Food and Drug Administration (FDA). In the coming months, FDA is expected to publish an extensive proposed rule that would change the Nutrition Facts label and related rules including: | | • Propose new Daily Values | • Require additional nutrient declarations | • Make some currently required declarations voluntary | • Make adjustments to nutrition label formats | • Regulate some nutrition-related claims | | GMA experts have formulated the Get Smarter: An Update on What’s Coming in Nutrition Labeling webinar to outline the anticipated scope of this rulemaking and consider recent government activities in nutrition and food labeling, in order to prepare food companies for the coming changes that are likely to affect all food labels. | | Companies that participated in the 2011 webinar will receive some new information, as well as reminders about anticipated elements of the rulemaking. And if this issue is not on your company’s radar, now is the perfect time to become familiar with the forthcoming changes to food labels. | | *** Once payment is received and confirmed, you will receive an email from Grocery Manufacturers Association with a replay link of this webinar. ***
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Guide to Inspections of FDA-Regulated Food Facilities
Description:
For operators of facilities that manufacture or store U.S. Food and Drug Administration-regulated food products, an FDA inspection of these facilities is inevitable. And in light of increased public and legislative focus on food safety issues, the frequency of inspections is likely to increase in the coming years. While regulatory compliance is paramount for a successful inspection outcome, knowledge of the inspection process and preparation of strategic players can reduce anxiety and limit errors associated with inspections.
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HACCP Manual 4th Edition: A Systematic Approach to Food Safety
Description:
The 4th edition of HACCP: A Systematic Approach to Food Safety updates previous editions of this highly successful manual designed to assist in the development of a HACCP plan to meet a company's needs and comply with applicable U.S. regulations for meat, poultry, seafood and juice.
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HACCP Manual, 4th Edition: A Systematic Approach to Food Safety (Spanish)
Description:
HACCP: A Systematic Approach to Food Safety is a manual designed to assist you in developing a HACCP plan to meet your company’s specific needs.
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Industry Food Safety Practices: Informing the FDA FSMA Rule Making Process
Description:
GMA has been working closely with the FDA to develop the rules and guidance that will be used to implement the provisions of the FDA Food Safety Modernization Act. This manual is a compilation of the technical information, industry practices, and recommendations that GMA members and the industry provided FDA through public dockets, testimony and meetings. | | | | | | Purchase this reference manual and get a free bound copy of “the FSMA Preventive Controls for Food” published by the FDA in January 2013. |
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Rules of HACCP: Related Regulations in the U.S.
Description:
This publication presents a collection of FDA and USDA FSIS HACCP-related regulations in an easy-to-read format.
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Supplier Benchmarking Webinar: Does Your Supplier Make the Grade?
Description:
Food manufacturers today must strategically place greater emphasis on preventive measures for food safety and defense. In no area is the concept of a food chain more visible than in supplier management. Being able to identify a supplying firm's food safety strengths and challenges is critical to protecting your company and brand integrity. | In this webinar, GMA and industry experts will discuss a variety of methods for reviewing supplier food safety programs to determine whether they are sufficient to ensure food safety, regulatory compliance and other quality assurance attributes. | | Moderator: | Bonnie Welshons | Director - Quality and Regulatory Operations | General Mills, Inc. | Panelists | Maile Hermida | Attorney | Hogan Lovells US LLP | Regulatory climate surrounding food safety practices | Penny Marsh | Vice President - Regulatory Affairs | Kerry Ingredients & Flavours: | Food safety tools for processors | Warren Stone | Senior Director of Science Policy | Compliance and Inspection: | 2012 GMA Ingredient Supplier Survey results and analysis
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Validation Guidelines of Automated Control
Description:
The 2nd Edition of Validation Guidelines for Automated Control of Food Processing Systems Used for the Processing and Packaging of Preserved Foods is a collaborative effort between GMA members and the National Center for Food Safety and Technology (NCFST).
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Verification and Validation of HACCP Systems - Advanced HACCP
Description:
HACCP Verification and Validation: An Advanced HACCP Workshop Manual Verification continues to be the least understood of the seven HACCP principles. (268 Pages)
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