Chapter 6: Preliminary Steps in Developing a Food Safety plan
Chapter 7 Resources for Preparing Food Safety Plans
Chapter 8: Hazard Analysis
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-Chain Preventive Controls
Chapter 13: Verification and Validation Procedures
Chapter 14: Record- Keeping Procedures
Chapter 15: recall Plan
Chapter 16: Regulation Overview
Adjourn Course at 5pm CT
April 6, 2017 7:30 am - 5:00 pm
The Food Safety Modernization Act (FSMA) requires that all companies producing food (not currently under regulatory-required HACCP) have a written Food Safety Plan as well as a Preventive Controls Qualified Individual (PCQI) to create, implement and oversee that Food Safety Plan. This Food Safety Preventive Controls Alliance (FSPCA) Blended Training course was developed to provide an alternative way for individuals to complete the FSPCA Preventive Controls for Human Food course. This one day, 8 hour course, is Part 2 of the Blended Preventive Controls for Human Food course. Participants must have completed the online, self-paced Part 1 course offered through the FSPCA. Registration for Part 1 can be accessed here. The online course is $198 and you will have 6 months to complete the online course.
This Blended course has two parts. Those who complete the Part 1: Online are eligible to attend this one-day Part 2: Interactive Instructor-Led course. You must complete both parts to receive the FSPCA Certificate of Training which is the FDA-recognized course for training food and beverage industry professionals seeking to become PCQI.
The Preventive Control Rule will be discussed for regulatory compliance
The participants will understand prerequisite programs, and updated cGMP regulations.
The participants will conduct hazard analysis for identifying significant hazards and various preventive controls and managing components for Process Preventive Control, Food Allergen Preventive Control, Sanitation Control and Supplier Preventive Control.
Students will learn effective ways to monitor preventive controls and to apply effective corrective actions to root causes to provide assurances that the controls work properly.
The participants will become familiar with verification and validation, and appropriate record keeping procedure requirements.