The Food Safety Modernization Act (FSMA) Compared to the Global Food Safety Initiative (GFSI) Schemes: Do I Really Have to Do This?

Why Should You Attend:

The Food Safety Modernization Act (FSMA) and the Global Food Safety Initiative (GFSI) are two facts of life facing food processors today. But what is legally required, and how does that compare to GFSI certification standards? This webinar will give you a high-level overview of the regulations and standards that will help you to know the difference and prioritize your limited resources in a way that will best benefit you and your company.

FDA food safety regulations and GFSI food safety standards are often complementary, but they are not identical. GFSI certification is voluntary (although many retailers and manufacturers require it as a condition of doing business with them). Small companies may be particularly confused about what is mandatory for legal compliance and how that differs from the best practices specified in the GFSI standards. This webinar will present an overview of the different approaches taken by FDA and by some of the GFSI standards to ensuring the safety of the US food supply.

Areas Covered in the Webinar:

• The authorities
• Different visions
• Who must comply
• GFSI standards categories
• Good Manufacturing Practices (21 CFR 117 subpart B)
• Preventive Controls (21 CFR 117 subpart C)
• Supplier Approval (21 CFR 117 subpart G)
• Intentional Adulteration rule (21 CFR 121)
• Sanitary Transportation rule (21 CFR 1 subpart O)

Free Materials:

• Reference Documents
• Rule documents or guidance
• Checklist
• SOP template
• Easy fill in forms
• Articles

Who Will Benefit:

• Quality Assurance Managers
• Food safety/technical team members
• Decision makers

Lisa Petro
Consultant, CD Food Consulting Services

Lisa Petro has 30 years’ experience in food safety and quality, helping facilities in the US and internationally achieve compliance with FDA, state, USDC/NOAA Seafood Inspection Program, Department of Defense, BRC, and various customers’ food safety and quality standards. She has developed and implemented process and product standards, policies, and procedures related to quality, food safety, food labeling, sustainability, and environmental compliance (air and water quality). Her experience in Quality Assurance has also included conducting internal and second-party audits, training employees, and helping to facilitate commercialization of products. She has worked in government inspection, private industry, and as a food safety consultant. While focusing on seafood, she has also received certificates as a Preventive Controls Qualified Individual for human food and as a trainer for the Produce Safety Alliance.

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