The FDA Food Safety Modernization Act (FSMA) was signed into law in January 2011. It represented the most comprehensive revision of our nation’s food safety laws in more than seven decades. FDA has developed and published thousands of pages of implementing regulations, rules, and guidance. Many of these new requirements already are effective for most food facilities. FSMA mandated increased inspectional frequency, and empowered FDA with new enforcement tools.
Compliance with FSMA and its implementing regulations is imperative for facilities that manufacture, process, pack, or hold food for sale in the U.S. But what does “compliance” entail?
The Food Institute and OFW Law are presenting a 4-hour (over 2 days) webinar on this topic on April 4-5, 2018. Its focus will be not only FSMA requirements but, more importantly, practical strategies for ensuring FSMA compliance. The webinar’s instructors both are FSPCA-certified Lead Instructors on FSMA matters.
Jolyda (“Jody”) Swaim
Jolyda O. Swaim is a principal at OFW Law, where her practice focuses on USDA-FSIS and FDA regulatory matters related to meat and poultry production and FDA-regulated foods such as RTE sandwiches, salads and cheese, as well as spices and shell-egg operations. She provides expertise in preparing for or responding to FSIS and FDA inspections or regulatory actions, developing or reviewing food safety programs — including onsite risk assessments — and assisting clients with meat and poultry labeling; HACCP and SSOP development and compliance; quality assurance and sanitation matters; as well import and export issues. Jolyda also assists clients with meeting waste discharge requirements related to the Clean Water Act (CWA), the National Pollutant Discharge Elimination System (NPDES), and related pre-treatment permits.
Dr. Betsy Booren
Senior Policy Advisor
Dr. Betsy Booren currently serves as Senior Policy Advisor for Olsson Frank Weeda Terman Matz PC. She works with the food industry to ensure regulatory compliance and provides informed analysis on a variety of issues including food safety, human nutrition, animal health, biotechnology, food quality and processing, new technologies and public health initiatives.
She has experience working with regulatory and public health agencies on interagency collaborations, including recent L. monocytogenes risk assessment, food attribution, and whole genome sequencing. She was influential ensuring meat and poultry products remain components of healthy lifestyle as recognized in domestic and international policies such as 2015-2020 Dietary Guidelines for Americans, the school lunch program and within the World Health Organization. Dr. Booren is a lead instructor for Preventive Controls for Human Foods, Preventive Controls for Animal Foods, and Foreign Supplier Verification Programs FSPCA courses.
Food Institute Members: Save $200 off your registration fee by calling April Brendel at 201-791-5570 x. 218 or email@example.com.
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