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Course Description

Since 2011 the entire U.S. food supply chain has had to face new challenges due to the signing of the Food and Drug Administration’s (FDA) Food Safety Modernization Act (FSMA) into law.  Since then, rules have been finalized and new challenges have arisen across the entire supply chain as companies try to understand food safety, food defense, transportation and a spectrum of new laws the FDA has woven into a complete food safety system.  Such enforcement challenges along with consumer challenges for safer food have caused the supply side to step up compliant and often parallel improvements designed to assure that food is not fraudulent, is safer and is protected from intentional adulteration.

Although the FDA and many companies have worked diligently to try to provide the food supply chain with the information and training needed for these generational upgrades, many companies are still wondering just what to do and how to do it.  Although many other industries have gone through similar transformations over the past 30 years, many companies in the food industry have chosen to ignore these new challenges until legal deadlines have long ago passed.

Many companies are simply not ready and other companies like restaurants and retail chains are left out of the discussion.

Why Should you Attend:

In this webinar, food safety, security and fraud are briefly addressed for those in need of an introduction to the basics in each topic.  The name of the game has changed to one of assuming responsibility for protecting the U.S. food supply, preventing adulteration and assuring that the food consumers pay for is truly the food they are paying for.

It is not too late to begin learning about and implementing the preventive controls needed to protect a company’s reputation and the consumers.

Areas Covered In The Session:

  • Basic FSMA Rules
  • Preventive Concepts
  • Food Safety
  • Food Defense
  • Fraud in the Food Supply Chain
  • What you need to do today

Target Audiences:

  • Food shippers, processors, retail and restaurant purchasing groups
  • CEOs, VP and Director level personnel
  • Food safety and quality team Members
  • Food testing labs and quality personnel
  • cGMP Specialists
  • Operations personnel
  • Food process engineers
  • Compliance specialists
  • MRB team members
  • Marketing and sales personnel

About Our Speaker:

Dr. John Ryan, PCQI is the president of and holds a Ph.D. in research and statistical methods and is a registered preventive controls qualified individual (PCQI) actively engaged in helping companies develop their preventive control plans.  For more than 25 years, he has implemented quality control systems for international corporations in the United States and around the world.  He has recently retired from his position as the administrator for the Hawaii State Department of Agriculture’s Quality Assurance Division where he headed up Hawaii’s commodity inspection, food safety certification and measurement standards service groups.  His latest published books are “Validating Preventive Food Safety and Quality Controls”, “Guide to Food Safety During Transportation: Controls, Standards and Practices, 2nd Edition” and “Food Fraud” now offered by Elsevier Press and online at or Barnes & Noble.  Dr. Ryan’s company, trains and consults with companies needing to establish and maintain high performance food safety and quality systems.

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