Use Corrective and Preventive Action to Improve Your System
This practical, hands on 1 day course teaches attendees how to use a simple, effective approach to corrective and preventing problems or nonconformities that exist anywhere in the organization.
For a Food Safety and Quality Management System to be effective on an ongoing basis, an organization should have a systematic method for identifying actual and potential nonconformities, making corrections and taking corrective and preventative action, ideally, preventing problems before they occur. An efficient Food Safety Quality Management System has to ensure completeness of steps such as initiation, requesting, implementing and communicating the corrective/preventive action (CAPA) associated with processes and activities.
Who Should Attend?
- Food Safety Professionals
- Quality Assurance and Quality Control Employee
- Production professionals
- Sanitation professionals
Key Session Topics
- Classification of Nonconformities
- Difference between correction and preventive action
- How to manage root cause analysis
- Verify effectiveness of root cause analysis
* Note to attendees:
- please advise email@example.com if you have any special dietary requirements