Practical RCA and CAPA for the Food Industry - Tools, Methods and Documentation

Instructor: Susan M Ranck
Product ID: 703065
Training Level: Intermediate
  • Duration: 60 Min

recorded version

1x Person - Unlimited viewing for 6 Months
(For multiple locations contact Customer Care)
Recorded Link and Ref. material will be available in My CO Section

Training CD

One CD is for usage in one location only.
(For multiple locations contact Customer Care)
CD and Ref. material will be shipped within 15 business days

Customer Care

Fax: +1-650-963-2556


Read Frequently Asked Questions

This food safety training will provide the attendee with practical knowledge on Root Cause Analysis (RCA) and CAPA in the food industry in light of Food Safety Modernization Act (FSMA). It will discuss the tools, methods and documentation required to make your RCA effective and compliant.

Why Should You Attend:

Proper root cause analysis provides organizations with the understanding and skills to take effective corrective action truly eliminating the source of the deviation and preventing recurrence.

This webinar will provide attendees with a basic understanding of Root Cause Analysis in the Food Industry. We will discuss about, simple but powerful, tools and methods that you can use for effective root cause analyses in limited time. You will also learn about the proper documentation expected of your analyses and actions.

Areas Covered in the Seminar:

  • Root Cause Problem Solving Tools
    • Common tools
    • Practical use of tools and methods
    • Time management for RCA
  • Corrective Action Preventative Action
    • CAPA to reflect RCA findings
    • Evaluation of CAPA for effectiveness
    • CAPA as a living method
  • Documentation Expectations
    • RCA documentation
    • CAPA documentation
    • Legal ramifications of improper documentation

Who will Benefit:

This webinar will provide valuable assistance to persons involved in quality and operational roles in USDA and FDA inspected food-manufacturing facilities. Corporate liaisons whose roles include vendor management and corrective actions will also benefit from this session.

  • Regulatory affairs
  • Documentation
  • Food safety
  • Food inspectors
  • Operations
  • QA/ QC

Instructor Profile:

Susan Ranck , founded Ranck & Associates, LLC in February 2012 after almost 20 years in the food manufacturing industry. She started her career with the United States Department of Agriculture performing screening tests for the Market Cattle Slaughter program. With the introduction of HACCP by USDA she joined industry developing Sanitation Standard Operating Procedures and Hazard Analysis and Critical Control Point plans for implementation. Since the initial wave of HACCP in 1994 Susan has developed, implemented and managed HACCP plans and SSOP programs for numerous companies and food platforms including meat, frozen foods, grain mills and bakeries. During the implementation of HACCP by USDA inspected plants she served as an instructor for University of Maryland training small and very small plants on the practical development and use of HACCP plans in their organizations. She has recently returned to education, serving as a Corporate Faculty Member for Harrisburg University.

Susan has been on the forefront of animal welfare programs over the past decade, developing and implementing plans for various livestock species and assisting slaughter plants and their customers with training and auditing programs to ensure programs were properly developed and sustainable. In addition to on-farm programs she has been integral in various environmental remediation efforts throughout the industry as well as day-to-day quality and food safety management programs while serving as a Quality Assurance Manager in various plant settings.

Most recently Susan has focused her efforts on continuous improvement and sustainability in FDA inspected facilities. With the passage of the Food Safety Modernization Act these facilities now find themselves in a position similar to that of the USDA facilities in the early 1990’s.

Ms. Ranck has a Bachelor of Science degree from The Pennsylvania State University in Agricultural Sciences and a Master of Agriculture degree from Texas A & M University in Poultry Science. In addition she has completed the Applied Sensory Certificate Program at University of California – Davis. She was an inaugural member of the Certified Food Scientist program with the Institute of Food Technologists, holds a Pesticide Control Operator license in the State of Pennsylvania and is a Registered Sanitarian with the State of Texas.

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