IEH Academy Webinar

FDA List of Potential Hazards in Foods

The Food and Drug Administration (FDA) expects food companies to refer to its list of potential hazards in foods when conducting a hazard analysis, yet exactly how to do so is often misunderstood.

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Webinar Recording

Description

This webinar provides a technical review of the FDA’s draft guidance on Hazard Analysis and Risk-Based Preventive Controls for Human Food, Appendix 1, Known or Reasonably Foreseeable Hazards, and its application in compliance with the hazard analysis requirements under 21 CFR Part 117. The session will clarify how this appendix is intended to support hazard identification, its limitations as nonbinding guidance, and how the FDA may reference it during inspections.

Benefits and Learning Objectives:

Understand the purpose and scope of FDA’s list of potential hazards
Identify biological, chemical, and physical hazards relevant to food production
Clarify how the list supports hazard identification
Recognize how the FDA may reference this guidance during inspections
Apply practical approaches to documentation and risk-based decision making

Agenda:

Overview of FSMA and hazard analysis requirements under 21 CFR Part 117
FDA Appendix 1 and its intended use in hazard identification
Categories of hazards, including biological, chemical, and physical
Product, process, and supply chain considerations
FDA inspection perspective and enforcement limitations
Documentation expectations and practical application

Who Should Attend:

Food Safety and Quality Managers
Regulatory Affairs Professionals
Preventive Controls Qualified Individuals
Plant and Operations Managers
Environmental Monitoring and Sanitation Teams
Consultants and auditors supporting food safety programs

Webinar Length

1 hour with Q&A to follow.

The webinar will include a 10-minute Q&A session where attendees can ask questions related to the FDA List of Potential Hazards in Foods. This interactive portion is designed to offer personalized guidance and facilitate the sharing of practical insights among participants.

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Meet the Instructor

John Allan

John Allan joined IEH as Vice President of Technical Services in 2024. He holds a B.S. in Microbiology and an M.S. in Food Science and Technology from the University of Georgia, as well as a degree in Medical Technology/Clinical Laboratory Science from Georgia State University. Mr. Allan is also a certified Lead Instructor for Preventive Controls for Human Foods through the Food Safety Preventive Controls Alliance (FSPCA).

With over 26 years of experience in food safety and regulatory affairs, Mr. Allan has extensive expertise in advising food companies on compliance and inspection-related issues, particularly in food safety and quality standards. Before joining IEH, he led dairy food safety initiatives at the International Dairy Foods Association (IDFA) and held various leadership roles at the American Frozen Food Institute, the National Yogurt Association, ASI Food Safety Consultants, and the Codex Alimentarius Commission Secretariat at the United Nations Food and Agriculture Organization. He also made significant contributions to the PulseNet Foodborne Outbreak Electronic Surveillance Network at the U.S. Centers for Disease Control and Prevention (CDC).

Throughout his career, Mr. Allan has developed and implemented industry positions and advocacy strategies that have influenced federal and state policies, as well as international standards. He has also held leadership roles on the Board of Directors of 3-A Sanitary Standards, Inc., the National Conference on Interstate Milk Shipments (NCIMS), and the International Dairy Federation (IDF), further reflecting his depth of industry knowledge. At IEH, Mr. Allan will leverage his deep expertise to strengthen food safety practices, drive forward-thinking regulatory solutions, and support the advancement of industry standards.

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