This 4-hour course is designed to provide participants with a comprehensive understanding of Corrective Actions (CA) and Preventive Actions (PA) within the context of quality management systems for food, beverage, and natural product manufacturers. Through interactive discussions, case studies, and group exercises, participants will learn how to effectively identify, implement, and manage CAPA processes to improve organizational performance and compliance with regulatory requirements.
Food and beverage quality assurance professionals, regulatory affairs personnel, auditors, and anyone involved in implementing or managing CAPA processes in their organization.
- CAPA definitions and approaches
- Root cause analysis (RCA) overview
- CAPA regulatory and third party auditor expectations
- Preventive Actions
- Implementation
- Considerations
- Understand the purpose and importance of CAPA in quality management
- Learn what Corrective Actions (CA) and Preventive Actions (PA) are
- Learn how to effectively investigate and root cause analysis for CAPA
- Develop skills to implement and monitor CAPA plans
- Explore how to do effectiveness checks and close a CAPA investigation
Group exercises include:
- Corrective Action, Preventive Action, or Correction
- Nonconformity report review
- RCA report, 5 whys table, and fishbone diagram review
- Develop preventive actions based on previously reviewed material provided in the earlier activities
Delivered online with a live instructor at a scheduled date and time.
Intermediate
