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TODAY : Advance Search
Mar 2015


Springhill Suites Orlando Lake Buena Vista in Marriott Village Orlando , Florida 32821
Tel: (407) 938-9001
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How to Successfully Manage an FDA High Risk Food Inspection


Course Description:

This seminar will present an overview of proactive measures that food facilities that manufacture, process, pack or hold human food should take to be audit-ready all the time, such as:

  • Performing a hazard analysis
  • Developing and implementing adequate and effective HACCP plans and food safety plans (under FSMA)
  • Performing end-product and/or environmental sampling
  • Auditing suppliers of high risk food ingredients and/or sampling and testing incoming ingredients

It will identify what high risk foods are in relation to food safety and current FDA regulations applicable to the processing and packing of high risk foods. It will give special emphasis to the processing of low acid canned foods (Part 113), seafood (Part 123), juice (Part 120) and dry read to eat (RTE) foods (Part 117 – proposed rule under FSMA).

Further, the course will provide valuable insights into what FDA investigators focus on during FDA high-risk food inspections, the most common types of deficiencies that high-risk food processors have been cited for on FD Form 483 and how to act, especially in response to inspectional observations by investigators and follow-up correspondence with FDA. The seminar will provide insights on what facilities that manufacture, process, pack and hold human food can expect when FDA’s proposed new preventative control regulation (21CFR Part 117) becomes effective as a final rule sometime in 2015. The seminar will conclude with a presentation on the control of salmonella in low moisture foods plus a class exercise pertaining to the development of a food safety plan for a dry ready to eat (RTE) food.

In all, the primary areas covered in the course are:

  • What characterizes high risk foods as compared to low risk foods
  • Brief overview of FDA high risk food regulations: (a) 21 CFR Part 113 (LACF-HACCP Based), 21CFR Part 114 (Acidified Foods – HACCP Based), 21CFR Part 123 – Seafood (HACCP); 21CFR Part 120 – Juice (HACCP); Preventative Control Regulation – Proposed under FSMA – 21 CFR Part 117
  • The importance of being audit-ready all the time
  • The importance of well written, effective standard operating procedures


For Registration

Note: Use coupon code 232082 and get 10% off on registration.





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