Validating Preventive Controls

  • This program will reveal several common misconceptions
  • This program will provide answers to these important questions

                   1. Preventive Controls
                   2. Verification versus Validation
                   3. Build work instructions and procedures

  • Understand and control Process Design, Qualification and Validation
  • Know the difference between corrective action and prevention
  • Identify Hazards and Adulterants
  • Sampling, data collection, analysis
  • Know how to work with cause and effect
  • Identifying and controlling variation quantitatively
  • Statistical Process Control (SPC)
  • Know how to establish and control a team approach
  • Understand responsibilities regarding supplier qualification and certification
  • Learn a simple and powerful technique to get your company quickly on track to compliance
  • Develop the plan
  • Food Shippers, Processors, Retail and Restaurant Purchasing Groups
  • CEOs, VP and Director Level Personnel
  • Food Safety and Quality Team Members
  • Food Testing labs and Quality Personnel
  • cGMP Specialists
  • Operations personnel
  • Food Process Engineers

Dr. John Ryan holds a Ph.D. in research and statistical methods. He has recently retired from his position as the administrator for the Hawaii State Department of Agriculture's Quality Assurance Division where he headed up Hawaii’s commodity inspection, food safety certification and measurement standards service groups. He has won awards for technology for his visionary and pioneering work. He is the president of Ryan Systems, Inc. (website at His companies research and test new technologies designed to protect the food supply chain and provide early preventive planning help to supply chain members in need of improving both food safety and quality.

His latest book “Validating Preventive Food Safety and Quality Controls” was published this year. He has spent over 25 years implementing high technology quality control systems for international corporations in Korea, Thailand, Malaysia, the Philippines, Singapore and the United States.  

The wait for final FSMA Rules is over. On September 10, 2015 the FDA published the final rules for the Preventive Controls for Human and Animal Foods. Being able to design, implement and validate preventive process controls is probably the most critical aspect of all food safety programs.  Those capable of process validation will be able to maintain food safety while those who do not understand or cannot manage process validation will be exposed to FDA enforcement. Large businesses have less than one year to fully implement the rules. 

Validation is where the food safety rubber meets the road.

According to the FDA all food facilities must “monitor their controls, conduct verification activities to ensure the controls are effective, take appropriate corrective actions, and maintain records documenting these actions. This training session will present a practical approach to provide you and your team members with needed understanding and a basic strategy for designing, implementing and validating process controls. 

The FDA FSMA rules are based on the ideas that risk can be reduced through preventive approaches not widely understood or followed in the food industry. Regardless of your ability to understand or validate processes, process validation is now a legal requirement. 

The clock has now started for the required implementation of all members of food supply chains for food to be consumed in the United States. The long wait for finalization and clarification of rule requirements is over. Implementation deadlines are published and most large companies have one year to fully implement and comply with these seemingly complicated requirements.

  • $175.00