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By February 15, 2017 0 Comments Read More →

Wine Institute Hosts Food Safety Modernization Act Workshops

How-to Guidance, Compliance Tools, Handling FDA Inspections

WHAT: FSMA federal food safety laws and associated regulations cover U.S. wineries and are enforceable by FDA. To assist California wineries in meeting FSMA requirements, Wine Institute is hosting a series of one-day practical, hands-on training sessions in five regions across the state in March.

The interactive sessions will provide practical guidance, working exercises and compliance tools for wineries focusing on such topics as good manufacturing practices (GMPs), risk assessment strategies, recordkeeping, training procedures, how to create process flow diagrams and to prepare for and manage FDA inspections.

WHO SHOULD ATTEND: Winery owners, winemakers and compliance staff are encouraged to attend.

INSTRUCTOR: The sessions will be conducted by Allen Sayler, Senior Director of Food & Cosmetic Consulting for EAS Consulting Group, who served in FDA leadership for over 16 years and is an FDA certified “Lead Instructor.”

WHEN: Each FSMA training will run from 9 a.m.–4 p.m. FSMA training dates and locations are below. Register by March 1.

Monday, March 6 Paso Robles
La Bellasera Hotel & Suites
Click here to register
Friday, March 10 Napa
Napa Valley Marriott Hotel & Spa
Click here to register
Tuesday, March 7 Fresno
Fresno State University
Click here to register
Monday, March 13 Sacramento
The Westin Sacramento
Click here to register
Thursday, March 9 Santa Rosa
Hyatt Vineyard Creek
Click here to register
 

COST: Wine Institute members may register for the sessions at a discounted rate of $30 per attendee. Non-member registration is $130 per attendee. Lunch is included. For information on becoming a Wine Institute member, please contact Ian Blue at iblue@wineinstitute.org.

AGENDA
8:30 am Check in
9:00 am Introduction of Instructor, Attendees & Review of Course Training Manual
9:15 am FSMA Specific Provisions Applicable to the Wine Industry: Overview, Exemptions and Non-Standard Processing Arrangements & Locations
10:00 am Morning Break
10:15 am Applicable FSMA Preventive Control Current Good Manufacturing Practices (cGMPs)
10:45 am Recordkeeping Requirements
11:05 am Staff & Supervisory Training Program Requirements
11:30 am How to Manage & Prepare for FDA Audit/Inspection/Investigation
11:50 am Lunch Break
12:20 pm Developing Written Operational Programs/Prerequisite Programs — The Foundation of a Viable Food Safety Program
1:00 pm Group & Individual Exercises on Building a Written Food Safety/Prerequisite Program
1:45 pm Review of Written Food Safety/Prerequisite Working Exercise
2:15 pm Building a HACCP-Like Hazard Analysis & Working Afternoon Break
3:00 pm Review of HACCP-Like Hazard Analysis Manual
3:30 pm Review, Questions & Answers & Wrap-up

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