A food recall is either a food manufacturer or suppliers’ voluntary response to a mislabeling, or potential hazard by removing a product from the market place or it is mandated by the FDA in response to a food safety issue determined. The most common reasons for food recalls are allergen mislabeling and the presence of pathogens. Other reasons behind food recalls include incorrect packaging, wrong food labels and physical contamination.
The importance of having a food recall plan is to ensure quick and efficient removal of affected products from the market plane and to allow the identification of key areas of needed improvement to prevent future hazards. Recall and withdrawal procedures are required for food manufacturers under the final FDA Food Safety Modernization Act (FSMA) rule for “Preventative Controls for Human Foods” for hazards requiring control.
In the following course you will learn about the types of products that are regulated by the FDA under FSMA and the process of creating a food recall plan to ensure effective market withdrawals and to reduce / eliminate product incidences occurring with food manufacturers and suppliers. You will learn to assess the impact of food recalls on a company’s reputation and brand trust with the consumer.
By the end of this course, participants will be able to:
- Develop a recall plan for their facility and be able to complete a first draft by the end of the course.
- Identify key area of improvement and conduct risk assessment to ensure the safe production of food products and identifying the need to recall a food product.
- Learn how to proactively test your recall procedures with recall simulations and create improvements.
- Learn which tool are resources are available from the FDA and how they can be used.
The participant will receive a certificate of success completion for the course after passing a written knowledge test following the training class.
The course is designed for:
- QA and QC Managers
- Food Safety Personnel
- HACCP Coordinators
- Corporate and Plant Microbiologists
- Processing Engineers
- Operations Supervisors and Managers
When: Wednesday, February 6, 2019
Start: 8:30am to 4:30pm
Duration: 1 day / 8 hours
Location: NJMEP Training Center, 2 Ridgedale Ave #305, Cedar Knolls, NJ 07927
Parking: Free, in front of the building
Price Per Person: $475.00
Catering: Breakfast & Lunch