Dick Sheppard presentation for the Quality Leadership Network at the FDA Los Angeles on September 22, 2016 about monitoring product during storage and shipping to comply with FSMA.

2. PREVEVTIVE CONTROLS
FOR HUMAN FOOD
REACTIVE vs PROACTIVE CULTURE
IN THE FOOD INDUSTRY

3. REACTIVE:
REACTING TO PROBLEMS WHEN
THEY OCCUR INSTEAD OF DOING
SOMETHING TO PREVENT THEM

4. PROACTIVE:
CONTROLLING A SITUATION BY
MAKING THINGS HAPPEN OR BY
PREPARING FOR POSSIBLE FUTURE
PROBLEMS

5. CAUSES OF REACTIVE BEHAVIOR:
1. THE “DUH” SYNDROME - NAIVETE
2. FRUGAL – REDUCE COST, PROTECT MY BOTTOM LINE
3. COMPLACENCY – I HAVE UNTIL NEXT OCTOBER
4. ARROGANCE – DON’T TELL ME WHAT TO DO
5. THE GAMBLER- THEY DON’T HAVE ENOUGH
INSPECTORS TO CATCH ME (MAKE A BET?)
6. THE FRANK SANITRA SYNDROME – I’LL DO IT MY
WAY, I DON’T NEED THEM
7. GREED –MAKE AS MUCH AS I CAN AND GET OUT
8. DISHONESTY –DELIBERATE FALSIFYING OF RECORDS
9. CRIMINAL – DOING ANYTHING TO MAKE A BUCK

6. CAUSES OF PROACTIVE BEHAVIOR:
THE DESIRE TO GET IT RIGHT THE FIRST TIME
BEFORE THERE IS A PROBLEM
(IF YOU DON’T HAVE ENOUGH TIME OR MONEY
TO DO IT RIGHT THE FIRST TIME, WHEN WILL
YOU HAVE THE TIME OR MONEY TO DO IT RIGHT
THE SECOND TIME?)

7. WHY BE PROACTIVE?
48 MILLION PEOPLE WILL GET FOOD
POISONING THIS YEAR OR 15% OF THE
UNITED STATES POPULATION
THIS HAS GOT TO STOP

8. R&D SCIENTIFIC CORPORATION HAS
MONITORED THE FDA REGULATED
INDUSTRIES SINCE 1991.

9. OUR FIRST CUSTOMERS WERE IN
THE PHARMACEUTICAL INDUSTRY.
OUR SECOND GROUP OF CUSTOMERS
WERE IN THE BLOOD BANK
INDUSTRY.

10. NOW WE ARE AS CAPTAIN JAMES T
KIRK WOULD SAY VENTURING INTO
THE FINAL FRONTEER, THE FOOD
INDUSTRY.

11. FROM A TEMPERATURE
MONITORING PERSPECTIVE, WE
UNDERSTAND THE
REQUIRMENTS OF THE NEW
PREVENTIVE CONTROLS
GUIDELINES.

12. WHEN YOU COMPLETE YOUR
FOOD SAFETY SYSTEM REVIEW
AND IF YOU NEED OUR SERVICES,
PLEASE GIVE US A CALL.
Dick Sheppard
http://www.rdsci.com
973-454-6541
dicks453@hotmail.com