Awareness Of Potential Food Safety Problems That May Occur During Food Transportation (2)

Speaker: Dr. John Ryan – President

Date: December 15th Thursday

Time: 01:00 PM EST | 10:00 AM PST

Duration: 65 Minutes

Product Code: 300165

Level: Intermediate

Key Take Away

This webinar includes contracts of carriage and agreements; system assessment strategy; flowcharting your operations, establishing critical parameters and measurement; standards for management, validation of preventive controls, sanitation, temperature monitoring and procedures, record keeping and retention.


Over 84,000 food shippers, carriers and receivers are impacted by this new law and most have less than one year for full compliance. This new law may require significant changes to procedures currently employed for food transportation operations, personnel, vehicles, containers, trailers tools and equipment used in food transportation. The final rules have now established the law which has significant differences from earlier published proposed food transportation rules, laws and guidance documents. Self-reporting of compliance failures is required as are critical shipper-carrier agreements for data, records and reporting.

The FDA defines a carrier as a “person who owns, leases, or is otherwise ultimately responsible for the use of a motor vehicle or rail vehicle to transport food. The carrier is responsible for all functions assigned to a carrier in this subpart even if they are performed by other persons, such as a driver that is employed or contracted by a trucking firm. A carrier may also be a receiver or a shipper if the person also performs the functions of those respective persons as defined in this subpart.”

The new law was published on April 6, 1016, which mean there is little time left for perishable food carrier operations to develop and implement risk reducing preventive food handling, load and un-load, as well as make distribution and transportation process improvements.

The final law applies to shippers, receivers, loaders, and carriers engaged in transportation operations on U.S. roads or by rail whether or not the food is being offered for or enters interstate commerce.

Under the law, a shipper is defined as a person who initiates a shipment of food by motor vehicle or rail vehicle. If you are classified as a shipper, you are responsible for assuring that your carriers comply with U.S. FDA food transportation training and related records requirements. We recommend that you notify your carriers as soon as possible.

Record retention and other records requirements apply to shippers and carriers engaged in transportation operations. Shippers must retain records that demonstrate that they provide information to carriers as required.

The training covers the Final Rules on the Sanitary Transportation of Human and Animal Foods (now law) as published by the Food and Drug Administration under the Food Safety Modernization Act (FSMA).

Why Should You Attend

The final rules on the Sanitary Transportation of Human and Animal Foods establish training requirements for all carrier personnel committed to shipper food transportation operation responsibilities. This training is not “maybe” training but is REQUIRED for all carrier personnel engaged in transportation operations upon hiring and as needed thereafter if the carrier has responsibilities for sanitation, temperature control and associated documentation.

What carriers are exempt from these training requirements?

  • Carriers with an average annual income less than $500,000 requirements
  • Carriers of food completely enclosed by a container
  • Carriers of live food animals, except molluscan shellfish

Areas Covered In This Webinar

This webinar covers bacteria, chemical and physical hazards, preventive control of hazards that can impact food during food load, unload and transportation operations; prevention versus corrective action, misuse of disinfectants and sanitizers, not cleaning bins, trays, pallets and other tools and equipment used in carrier operations, cross contamination, employee personnel hygiene, temperature variation; vehicle, container and trailer traceability and reporting systems, reefer failures, lack of container maintenance, improper or missing container security systems, accidents, recalls.

Learning Objectives

  • Understand basic bacterial, chemical and physical hazards
  • Know what prevention means
  • Know how tools and equipment, pallets, trays, bins, gaskets, hoses, load and unload systems, vehicles, containers and trailers can contaminate foods
  • Understand the impact of temperature variation on food safety and food quality
  • Know what conditions occur in transportation operations that may cause bacterial growth
  • Be able to prevent cross contamination
  • Know what missing records can mean
  • Know what action to take if a reefer fails or a container is out of acceptable maintenance condition
  • Understand accident protocols
  • Be able to participate in recalls

Who Will Benefit

  • All Carrier Transportation Operations Employees of Foods not completely enclosed by a container engaged in food transportation operations whether or not the food is being offered for or enters interstate commerce
  • Interstate, Intrastate and Import Food Carrier Personnel
  • Business Food Supply Chain Owners
  • Food Compliance Professionals
  • Food Managers/Buyers
  • Food Transportation Supervisors
  • Internal Food Safety Audit Team Members
  • Food Transportation Operations Load and Unload Personnel
  • Trailer, Container and Vehicle Maintenance Personnel
  • Food Safety Employees
  • Food Supply New Business Development, Sales and Marketing Specialists
  • Food Inspectors/Trainers

Speakers Profile

Dr. John Ryan holds a Ph.D. in research and statistical methods and was a graduate lecturer at Cal Poly, San Luis Obispo. He has recently retired from his position as the administrator for the Hawaii State Department of Agriculture’s Quality Assurance Division where he won awards for his visionary and pioneering work. He is now the president of Ryan Systems, Inc. (websites at and His companies test new cold chain technologies and train and certify food and drug transporters to Transportation Food Safety and Quality (TransCert) standards. His latest book is “Guide to Food Safety during Transportation: Controls, Standards and Practices”. 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.

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