Current Good Manufacturing Practices (cGMPs) are required by the Food Safety Modernization Act (FSMA) for all food processors regardless of their compliance status. Join us for the fourth webinar in our FSMA 101 for Organic Processors series for an overview of cGMPs for organic processors.
cGMPs are required by law for all food processors. Following good food safety practices also gives you and your customers confidence in the safety of your food products. In this webinar we will go through the basics of cGMPs requirements and recordkeeping.
Learn about food safety requirements for buildings, equipment, and personnel, among others. Topics include requirements for the interior and exterior of your building, the importance of pest control and monitoring, requirements for construction of food contact equipment and utensils, and appropriate and acceptable cleaning and sanitation practices. We will also spend time covering the training requirements for staff.
Useful resources and templates will be shared during the webinar to help ensure successful implementation of these requirements.
This webinar is the third in a four-part series on FSMA and food safety basics for organic food processors. Other webinars in the series cover
- A review of FSMA compliance categories for processors
- What you need to do if your business is eligible for a Qualified Exemption of the Preventive Controls Rule
- What you need to do if your business falls under the Fully Covered category of the Preventive Controls Rule
The majority of the content in this series is applicable to food processors across the United States. A small fraction of the content will address state-specific food safety. California and Washington-state-based processors have the opportunity to join a webinar with food safety experts knowledgeable about their state’s specific food safety regulations. Food processors based in other states are encouraged to join any webinar.
This date is for the California-focused webinar. Visit the event for the Washington-focused webinar.
For more information, to register for future webinars, or to view recordings of past webinars, visit the CCOF website.
Meet Our Team
Lead Trainer: Dr. Erin DiCaprio is an assistant cooperative extension specialist in community food safety in the department of food science at the University of California, Davis. She is a lead instructor for the FSMA Preventive Controls Rule and a trainer for the FSMA Produce Safety Rule. DiCaprio routinely offers food safety training to small-scale food processors and distributors in California.
Washington Food Safety Expert: Dr. Stephanie Smith is a statewide consumer food safety specialist in the School of Food Science at Washington State University. She is a lead instructor for FSPCA’s Preventive Controls for Human Food and the Produce Safety Alliance Grower’s Training, which are officially recognized by the Food and Drug Administration (FDA) for FSMA training. She is also an instructor for the Better Process Control School. She delivers food safety and regulatory training to growers, food processors, food handlers and consumers across Washington state.
Washington Organic Experts: Scott Rice and Heidi Peroni both work for the Washington State Department of Agriculture (WSDA) Organic Program. Rice is the program’s external affairs coordinator and is responsible for a wide range of organic policy, regulatory, and certification activities. He recently completed a five-year term representing organic certifiers on the USDA National Organic Standards Board. Peroni is the program’s education and outreach specialist. She develops program resources and administers grants related to improving technical assistance for certified clients and the organic community.
California Organic and Food Safety Experts: Jacob Guth and Ana Rivas both work for CCOF Certification Services’ food safety program that specializes in GLOBALG.A.P. food safety certification for organic producers. Guth serves as the program’s director and Rivas is a food safety certification specialist.
Thank You to Our Funder
This webinar series is supported by Food Safety Outreach Program Grant 2020-70020-33025 from the USDA National Institute of Food and Agriculture.