FSMA 101 for Organic Food Processors

This series of presentations covers regulations for organic food processors.  Recorded webinars developed by Dr. Erin DiCaprio and presented in collaboration with California Certified Organic Farmer Foundation, Washington State University, and Washington State Department of Agriculture. 

FSMA 101 for Organic Food Processors in California

Are you unsure about where your business falls under the different FSMA rules? Are you confused about whether someone from your business needs to attend a Preventive Controls Qualified Individual training course? You are in the right place! This recording reviews the different compliance categories of the FSMA Preventive Controls Rule, including Qualified Facility, Fully Subject Facility, and the Farm Mixed-Type Facility under the Produce Safety Rule. You will also learn which businesses are required to have a “Preventive Controls Qualified Individual” who must attend a multi-day standardized training.

FSMA Preventive Controls Rule, Qualified Exemption

Find out what you need to do if your food business is eligible for a Qualified Exemption under the FSMA Preventive Controls Rule in the second recording in our FSMA 101 for Organic Processors series.  We will review the calculations used to determine qualified facility status, highlight FDA filing and record requirements, and walk through the modified compliance requirements for qualified facilities.

FSMA Preventive Controls Rule, Fully Covered Facilities

Does your business fall into the fully covered category of the FSMA Preventive Controls Rule? The third recording goes over the requirements for a covered facility, reviews required training, and walks through the process for registering with FDA.

FSMA Preventive Controls Rule - Current Good Manufacturing Practices (cGMP)

Current Good Manufacturing Practices (cGMPs) are required by the FSMA Preventive Controls Rule for all food processors regardless of their compliance status. In th fourth recording, we go through the basics of cGMPs requirements and recordkeeping. Learn about the food safety requirements for buildings, equipment, and personnel, among others. Useful resources and templates will be shared to help ensure successful implementation of these requirements.