​Food Safety in the Age of FSMA: What's Brew Got to Do with It? memb-webinar-ad200x300.jpg

​Wednesday, March 28, 2018 10:00 a.m. CDT

Presenter: Dr. Tatiana Lorca, Eoclab, Inc.

Moderator: Shawn Theriot, Deschutes Brewery

As a membership benefit, webinars are offered free to ASBC individual and student members and $49 for nonmembers.


Webinar Access

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About the Webinar

Beer=Food, and food is regulated by the U.S. Food & Drug Administration (FDA). This has just been codified in the FDA’s Food Safety Modernization Act (FSMA). So, what does this mean to a brewer? Direct FDA regulation without affecting TTB authority. FSMA was signed into law in January of 2011, and FDA-regulated businesses have started compliance in late 2016. The law represents one of the most sweeping reforms of our food safety laws in more than 70 years, aiming to ensure the safety of the U.S. food supply and thus public health by requiring domestic and foreign processors (exporting product to the U.S.) to proactively manage food safety and food defense hazards associated with the manufacture and transport of FDA-regulated food products.
This presentation will provide an overview of FSMA, concentrating on the parts of the law that apply to breweries regardless of the size of their operation (including current Good Manufacturing Practices). It will highlight why compliance with FSMA is necessary, why it’s also good for business, and practical tools to get started so you’re not caught off-guard when an FDA inspector starts looking for proof of compliance in the fall of 2018.

Webinar Takeaways

  • Breweries are now directly regulated by the FDA.
  • Although some exemptions exist, breweries do have to comply with some very important parts of FSMA.
  • There are many resources available to help brewers understand and comply with FSMA.

Who Should Attend

  • Quality Assurance
  • Director Operations

About the Presenter

Dr. Tatiana Lorca is in charge of developing audit, training, consulting services and scientific support for the food industry from farm to fork and works within Ecolab to ensure her team members comply with food safety programs at their customers’ sites. She’s a member of the MBAA Food Safety Committee and teaches HACCP for Brewers, FSMA and other food safety training courses. She holds masters and doctoral degrees in Food Science and Technology from Virginia Tech.