Hazard Analysis and Risk-based Preventive Controls (HARPC)
in Food Safety helps companies develop HARPC preventive plans that
define and prepare them for comprehensive FSMA systems. We train and
lead the change that provides a solid basis for growing, packing,
distributing, incoming, in-process and shipping controls. View some of
our training sessions at or attend our upcoming session noted on the
HARPC requires both food safety and quality system
training. While our introductory HARPC course will give you an idea of
the type of training you need, we provide on-site and online training in
the following support courses:
New Food Safety Modernization Act (FSMA) requirements for Food Safety brings the process control expertise you need to develop early stage planning. We provide modern food safety and quality systems planning, tools and training to establish the preventive planning, Hazard Analysis, Monitoring, Corrective Action, Verification and Recall Prevention program required by new FSMA proposed rules.
With extensive experience in international operations, QIFS personnel can help prepare your own processing facilities into compliance with FSMA needs.
We work internationally and guarantee our work. Let us help you achieve the preventive process controls to help ease import and qualification problems.
Extensive International Quality Improvement Experience
Process Planning and Process Control Specialists
Measurement Oriented Quantitative Approaches
Prevention Oriented Analysis
Closed-loop Automated Controls
HACCP, RFID (farm-to-form) traceability, GAP/GMP
Cold Chain Temperature Controlled Traceability and Reporting
Large and small. low and high volume producers and processors
ISO Systems Implementation Experience
Customer Protection Approach
An Eye on Future FDA and CDC Requirements
Reduced Costs Associated with Inspection
Facility Improvement Design
SQL, IIS, MS Access, Through-the-Process Tracking
Trend, improvement and team tracking
We work on FDA, CDC, DHS, State Level and Mass Feeding teams so that we are ahead of ever evolving compliance issues
Quality In Food Safety (QIFS) 1530 Paisley Street NW Palm Bay, Florida 32907 Phone: (808) 469-0046 email: firstname.lastname@example.org
Validation of preventive controls is where the rubber meets the road in terms of prevention. You can develop a food safety plan, implement the plan and verify the plan, but you must prove your plan actually works. Find out how to do that.
Author: Dr. John M. Ryan, Ryan Systems, Palm Bay, Florida
Is your company commiting Food Fraud? Food Fraud goes far beyond substituting one ingredient for another or making false labeling claims. This new publication is a comprehensive review of the many food industry-wide dimensions of food fraud considered acceptable by today’s food supply chain.This book provides practical information on food fraud, including the complex issues that increasing international food trade presents, especially in countries that have inadequate oversight or control over the products that are eventually ending up in supermarkets, restaurants, and refrigerators around the world.
Food shippers, processors, retail and restaurant purchasing groups, ingredient buyers and sellers, food safety managers and team members
Published: October 2015
Imprint: ACADEMIC PRESS
Order on Amazon or Elsevier Press at: https://www.elsevier.com/books/food-fraud/ryan/978-0-12-803393-7
The book, published by Elsevier Press, includes FDA and USDA guidance
information, standards and certification, and food safety and quality planning
procedures to establish a foundation for transportation system prevention,
implementation, standardisation, measurement and improvement.
“Guide to Food Safety and Quality During Transportation
provides a sound foundation for the improvement of the transportation sector
responsible for the movement of food. While food safety agencies have been
focused on producer, processor, retail, and restaurant food safety, the
industry that moves the food has been largely overlooked. Ensuring trucks and
containers are properly cleaned and disinfected, proper maintenance of
refrigeration temperatures during transport, and avoiding paperwork delays are
all areas of concern. Lack of government oversight has resulted in multiple,
non-standardized approaches to food safety that are inspection-dependent,” the
“This book focuses specifically on the food movers normally overlooked by
today’s food safety auditors, compliance schemes, government agencies, quality
control personnel, and transportation executives. It outlines delivery control
solutions and provides basic standards designed to protect the transportation
industry, as well as addressing problems associated with food transportation
and practical solutions that are focused on container sanitation and traceability
food safety and quality needs.”
The book it written for those involved in ensuring the safe transport of
food commodities, including supply chain management, food safety management and
quality management personnel.
you transport or cause food to be transported, standardizing and
transportation processes in order to prevent food adulteration is
critical. Your company must have a consistent ability
to meet customer and legal food safety compliance requirements.
Containers, bins, trays, trailers, tankers, rail cars, reefers, ground
and air pallets and other food carrying containers for cleanliness,
temperature control, traceability and management record keeping in order
to meet U.S. and international food transportation requirements.
It is clear that food container tracking,
sanitation, temperature and humidity control and record keeping are becoming
supply chain issues requiring increased attention across all company locations.
logistics professionals to newly evolving standards and to help them to develop
a customized system that will meet today’s logistics needs, satisfy your
customer’s food safety requirements and ready your food transportation
processes for upcoming legal requirements.
journey from “Where do we start?” to “We are compliant food safety carriers.”
begins with TransCert.