AGSTC 2021
Join us for our last day of presentations. We will start this day with two presenters followed by an sanitation interactive session.
Our first speaker will discuss the differences between CFR 110 (retired) and 117 Subpart B. The presentation will also highlight the changes with allergen controls.
The second presenter will provide insights on effective sanitation controls are a prerequisite to the proper functioning of a HACCP system. Steve will present and discuss common sanitation deficiencies found during the US Food and Drug Administration inspections of seafood manufacturing facilities. The presentation will include an overview the most frequent sanitation control procedures deficiencies as well as inspection observations.
What would your inspector say?
In this Interactive presentation, the audience will be asked to evaluate a series of images and identify potential sanitation deficiencies using interactive online polling features. Exercises will be followed up with a brief discussion of potential deficiencies and how they can be corrected.
Our first speaker will discuss the differences between CFR 110 (retired) and 117 Subpart B. The presentation will also highlight the changes with allergen controls.
The second presenter will provide insights on effective sanitation controls are a prerequisite to the proper functioning of a HACCP system. Steve will present and discuss common sanitation deficiencies found during the US Food and Drug Administration inspections of seafood manufacturing facilities. The presentation will include an overview the most frequent sanitation control procedures deficiencies as well as inspection observations.
What would your inspector say?
In this Interactive presentation, the audience will be asked to evaluate a series of images and identify potential sanitation deficiencies using interactive online polling features. Exercises will be followed up with a brief discussion of potential deficiencies and how they can be corrected.
Speaker 1
Karen Swajian, M.S. Consumer Safety Officer U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Karen A. Swajian has worked as a Consumer Safety Office in the Office of Food Safety/ Division of Seafood Safety since 2008. She is the subject matter expert in natural marine toxins as well as allergen and food intolerance substances. Ms. Swajian has played a key role in development of rules, policies, procedures, and guidance for seafood related issues and certain FSMA programs. Ms. Swajian has been instrumental with the development and implementation of the Systems Recognition program. She has created the information technology system for internal and external users of the program. Ms. Swajian has come to FDA from academia, the food and medical industries, and human and veterinary health arenas. Ms. Swajian holds a Master of Science in Clinical Microbiology from the University of Rhode Island. |
Speaker 2
Steven Bloodgood Acting Director Division of Seafood Safety U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Steve has over 34 years’ experience in the seafood industry in regulatory, quality assurance, and operations positions. He is currently the Acting Director for the Division of Seafood Safety at the FDA Center for Food Safety and Technology. Before that he was the Chief of the Seafood Processing and Technology Policy Branch in the Division since 2015. He has worked for the National Oceanic and Atmospheric Administration Seafood Inspection Program where he held several positions from Field Inspector to Deputy Chief of the Northeast Inspection Branch. Steve has also spent many years working for several international seafood manufacturing companies. He has held senior level management positions in quality assurance, manufacturing, procurement, and warehouse management/logistics. He has a B.S. degree in Biology from Shippensburg University. |
