WEBINAR TAKES PLACE FROM 3:00 - 4:00 PM EASTERN / 2:00 - 3:00 PM CENTRAL / 1:00 - 2:00 PM MOUNTAIN / 12:00 - 1:00 PM PACIFIC
Join us for a free one-hour overview to learn what this act means to your company due to increased FDA powers and the new industry compliance requirements. The FSMA of 2010 is the largest change in the food regulations since the enactment of the Food, Drug and Cosmetic Act of 1938.
Discussions will focus mainly on the industry requirements of this Act and the short term and long term impact to how you manufacture and distribute your products. Topics will include:
• What new powers does the FDA have?
• Who is exempt from this new law?
• What are the possible fines and costs that maybe heading your way?
• What new requirements are necessary for importers of products and ingredients?
This webinar is designed to highlight these changes for you, some of which are already law and others that will go into effect in the next 18 months. Understanding these changes will help you stay one step ahead of the FDA. Do not get caught not knowing your new legal requirements.
WHO SHOULD ATTEND?
Food safety professionals involved in the manufacturing and distribution of FDA regulated food products.
ABOUT BOB STRONG
Dr. Strong is the Vice President of Quality Management Systems for The Steritech Group where he has been one of the driving forces behind Steritech’s food safety operations in the areas of Good Manufacturing Practice (GMP), Good Agricultural Practice (GAP) and supplier assurance programs, including SAFE, SQF and BRC. Dr. Strong consults on food safety for a number of the leading hospitality and manufacturing chains in the USA and has worked and traveled to many parts of the globe.
Dr. Strong has more than 39 years of experience in the food industry, while working for national and international companies in quality assurance, product development and auditing. He is an oft-requested seminar speaker in the areas of GMP and HACCP.
Dr. Strong earned a Ph.D. and BSC in Chemistry and is an accomplished food safety trainer for numerous food safety manager certification courses including Serv Safe and Experior. In addition, he is a GMP/HACCP instructor, a Lead Auditor trainer, and is also certified to consult on the Global Food Safety Initiative by SQF and by BRC. He is certified in 19 product categories.