The rules provide a significant focus on foods not completely enclosed by a container, risk reducing adulteration prevention, personnel training and certification, inspection and data collection, maintenance and reporting that provides evidence of compliance.

These final food transportation rules are expected late in 2015 which leaves perishable food shippers, carriers, receivers and maintenance operations little time to develop and implement risk reducing preventive food handling, load and un-load, distribution and transportation improvements.

This ten hour training session is divided into several 1-1.5 hour pre-recorded downloadable training modules.  You will learn the legal requirements and how to develop a company plan that meets FDA and your customer requirements. You will review and learn how to establish appropriate temperature monitoring, sanitation, container test and traceability, training and data reporting procedures and will have a complete system ready for implementation. You will be able to begin implementation immediately.
New low cost GPS enabled traceability and temperature monitoring technology, EPA approved container sanitizers, washout technologies, temperature maintenance equipment, and food residue and bio-contaminant testing will be presented.

These training modules will also review the future of transportation food safety in light of new and evolving technologies.  References to upcoming technology providers and Internet links to detailed information will be provided.

Training Certificates and Team Training Discounts
Training certificates are awarded to all participants.  It is recommended that team members take advantage of team discounts and work together through the training.  

Learning Objectives:
Upon completing this course participants should:
•    Understand upcoming US FDA Rules for the Sanitary Transportation of Human and Animal Foods (perishable foods and those not “completely enclosed by a container”.
•    Be able to use a simple checklist to perform a gap analysis between your current practices and new compliance requirements.
•    Be able to develop and implement a company transportation food safety plan to close any gaps
•    Write and implement appropriate container (truck, trailer, rail, sanitation, testing, container traceability and temperature monitoring procedures.
•    Develop a Shipper/Carrier “Contract of Carrier” that meets FDA requirements.
•    Know the different requirements for shippers, carriers and receivers.
•    Understand “container” controls from the harvest level through final delivery.
•    Establish simple, low cost complete data collection and reporting systems.
•    Understand new food transportation standards
•    Know which tools are required for food transportation sanitation and temperature monitoring controls
•    Know where to get certification training for drivers and other personnel
•    Establish teambuilding between food safety and quality personnel to develop and implement changes to your current system
•    Prepare for food transportation audits and certification
•    Understand food safety, security and recall responsibilities in light of cargo theft, adulteration and temperature failures
•    Learn how to use your system to get some ROI and improve your marketing position
•    Review current and future technologies designed to improve and simplify data collection
•    Establish a completely documented system

Who will benefit:
This course is designed for food supply chain logistics and food safety and security personnel whose primary responsibilities include management, sanitation, quality and operations involved with handling incoming and outgoing food shipments, maintaining transportation equipment and tools, and purchasing or selling.
•    Legal team members focused on food safety
•    Quality control personnel
•    Food Safety leads and implementation team members
•    Food shippers, carriers, receivers and maintenance operations, particularly sanitizers
•    Food importers whose food will be consumed in the U.S.
•    Food handlers involved in logistics
•    Food logistics professionals
•    Truck, rail and other container maintenance personnel (reefers, doors, walls, ducts, etc.)
•    Food security personnel
•    Recall specialists
•    Company sales and marketing personnel whose customers demand sanitary and temperature controlled distribution and transportation processes

Course Outline: Agenda
A.    Review of the FDA’s proposed rules on the sanitary transportation of human and animal foods.
a.    Definitions
b.    Responsibilities
B.    The meaning of adulteration
C.    Review of Food Transportation Standards
a.    Management
b.    Sanitation
c.    Hazard analysis risk-based preventive controls
d.    Traceability and temperature monitoring
e.    Training
f.    Documentation
D.    GAP analysis
E.    Learning what happens during cold chain food transportation through all processes
a.    Farms
b.    Air
c.    Ship
d.    Truck
e.    Trays and Bins
F.    Data, logs, forms and electronic record keeping
G.    Shipment cargo theft, security and recall
H.    Issues facing food importers and those buying from them
I.    Return on investment (ROI) and marketing advantages
J.    Future technologies (trans-oceanic, satellite, etc.)

Core Elements
C 1 Proposed Rules on the Sanitary Transportation of Human and Animal Foods
C 2 Standards
C 3 HARPC
C 4 Assessment (GAP Analysis)
C 5 Documentation and the Filing System
C 6 Implementation
C 7 The Future

Planning Issues We Will Consider
P 1  Cross Contamination Hazards and Risks
P 2  Recall and Traceability
P 3  Short Food Movement Processes
P 4  Intelligent Routing
P 4  Electronic Record Keeping
P 5  Technology
P 6  Procedures