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Plex Systems Webinar Series Addresses How to Comply With New FSMA Rules

February 19, 2013

Plex Systems, the leading cloud ERP food safety management system, announces the release of the webinar series, “FSMA Update: Food Plans That Comply With New Rules.”

TROY, Mich., Feb. 19, 2013 – Long-anticipated rules have begun flowing from the Food Safety Modernization Act (FSMA) and are affecting food and beverage processors. Plex Systems Inc., provider of Plex Online FSMS, the leading cloud ERP food safety management system, today announced the upcoming webinar series, “FSMA Update: Food Plans That Comply With New Rules.” The first in the series takes place March 5, 2013, at 1 p.m. ET, featuring guidance from industry insider Dr. David Acheson, former FDA associate commissioner and managing partner of Leavitt Partners. Register today for this timely webinar.

Acheson will provide an overview of the current state of the FSMA, expected next steps and effects. He’ll then guide attendees through an in-depth look at the latest requirements for food safety plans — what to document, how to verify that appropriate safety steps are being followed, and how to continuously monitor safety practices. Participants will:

  • Learn the current status of FSMA.
  • Gain insight into the newest rules and implications for their businesses.
  • Hear exactly how to meet demands for expanded HACCPs, audits and preventive controls.
  • Launch or strengthen food safety plans and food safety management systems.

A second operationally focused webinar takes place on March 26 and a demo of how cloud ERP supports FSMA compliance is scheduled for April 9.

“Food companies are anticipating the effects of the FSMA as the government rolls out new rules and the FDA exercises new powers. It is critical for companies to strengthen their food safety management system and meet increased demands at an affordable cost,” said Jon Cowan, Plex Systems food solution expert. “We are pleased to welcome Dr. Acheson for our webinar series as we learn how to comply with new requirements and improve overall operations with formal food safety plans.”