Pasteurization Instruments and Records in a Food Processing Facility

Instructor: Thomas Perkins
Product ID: 704914
  • Duration: 60 Min

recorded version

1x Person - Unlimited viewing for 6 Months
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Recorded Link and Ref. material will be available in My CO Section

Training CD

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CD and Ref. material will be shipped within 15 business days

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Read Frequently Asked Questions

The webinar will address the various records required by government agencies in the commercial conversion and packaging of food production. This webinar is designed to allow field level management to competently represent the local process and records as they are intended to satisfy the regulation.

Why Should You Attend:

The webinar will highlight varied maintenance requirements related to the instruments and automation components governed by the regulations set forth by the Food and Drug Administration.

  • Component prioritization and naming convention.
  • Define periodic accuracy checks and calibration
  • Establish draft policy guidelines

Field level management teams must be prepared to present these maintenance records in a logical and comprehensive manner such that the auditor or agency official maintain confidence in the process.

  • Definition of specific records requirements and the application of paper charts as compared to electronic record keeping in accordance with 21 CFR Part 11.

Regulations and guidance are typically generated in a corporate level language which requires senior director or equivalent interpretation for the specific application to the process.

  • We will discuss field level implementation and record keeping.

Learning Objectives:

Webinar attendees will become aware of key terms and their differences as applied in a quality foods audit or certification. Further, we will discuss the necessary identification and maintenance requirements of components throughout the process.

  • Calibration/verification
  • Sterilization/sanitation
  • Qualified/authorized
  • Instruments, records, charts,
  • Pasteurization record keeping
  • Sanitation record keeping
  • Maintenance periodicities and record of completion
  • Process audit

Areas Covered in the Webinar:

This training is designed to help process plant management teams be prepared to answer questions about quality assurance and control across multiple disciplines. The maintenance manager, quality manager, and production manager must see these requirements through a common lens provided by the governing bodies. Often these process controls and their records are put to the test by third party auditors who are representing the global food safety perspective.

  • We will compare specific requirements that apply to critical control points.
  • Requirements related to quality control points
  • Process steps that are identified by the local management team for the protection of the brand.
  • Management terms and definitions that should be shared across departments
  • Benefits of centralized record keeping and a single plant schedule

Who Will Benefit:

This training is specifically tailored to the operational leaders within a manufacturing facility. Often the corporate directives are interpreted differently across an organization based on level of experience and perspective. This training is meant to align all managers on the intent of pasteurization policy and best practices regarding the administration of the policy.

  • Quality Managers
  • Sanitation Managers
  • Maintenance Managers
  • Process Managers
  • Production Managers
  • Plant Managers
  • Operations Managers
  • Instrument and Control (I&C) Managers

Instructor Profile:

Thomas Perkins is the CEO of Lentic LLC. He is an experienced manufacturing leader with proven success in high visibility start-up and turn around organizations. Senior level experience in process development, organizational structure, and operations planning. Change agent accomplished in operations, logistics, engineering, and maintenance. He leverages a combination of systems application and accountability to drive defined objectives, and build great teams. Achieved Level III Safe Quality Food Certification in multiple locations. Process management experience includes all seven U.S. recognized allergens, low pH, organic content, sanitizing, HPP, and requisite records and monitoring. Achieved ISO 22000 Food Safety Certification by employing strict process document controls and building a talented and reliable team. Thomas received his Master’s degree from St Leo University in Tampa, FL and has held many positions of regulatory compliance leadership throughout his 35 year professional career.

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