When it comes to food processing, effective lubrication is fundamental to reliable and efficient manufacturing. When the Food Safety Modernization Act (FSMA) was enacted in 2011, manufacturers contributing to the creation of food, pharmaceuticals and dietary supplements were mandated to implement systems and controls that specifically address the hazards which impact the safety of the food supply. This new law puts the burden on the individual company’s CEO and board of directors to ensure that the food produced is safe. The implementation of the Hazard Analysis and Critical Control Points (HACCP) and the Hazard Analysis and Risk-Based Preventive Controls (HARPC) emerged as primary guiding principles, shifting the focus on responding to contamination in the U. S. food supply to prevention.
This course focuses on understanding the FSMA, how it impacts your lubrication program and the lubricants used. Participants will also learn how to conduct an HACCP review, develop a risk-based prevention control plan and ensure compliance with the law.
How to develop a plan for assessing current food-grade lubricant use
How to conduct a Hazard Analysis and Critical Control Points (HACCP) review of your lubrication program
How to develop compliant standard operating procedures
How the various food-grade lubricant requirements and consequences of non-compliance contribute to the biological, chemical and physical risks outlined in FSMA
How to prepare for an FDA inspection and know what you will need for an FDA inspection