FSPCA Preventive Controls for Human Food (PCQI)

Eastern Time
16 Nov 2018

Cancellation Policy
• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.

Day 1: 7:30 AM – 5:00 PM
Registration begins at 7:30 AM
Session 1: Introduction to the Course and Preventive Controls
Session 16: Registration Overview- CGMP, Hazard Analysis and Risk-Based Preventive Controls for Human Food Final Rule
Session 2: Food Safety Plan Overview
Session 3: Good Manufacturing Practices and Other Prerequisite Programs
Lunch 12:00 PM- 1:00 PM
 Session 4: Biological Food Safety
 Session 5: Chemical, Physical and Economically Motivated Food Safety Hazards
 Session 6: Preliminary Steps in Developing a Food Safety Plan
 Adjourn Day 1 at 5:00 PM

Day 2:  8:00 AM – 5:00 PM

Session 7: Resources for Food Safety Plans
Session 8: Hazard Analysis and Preventive Controls Determination
Session 9: Process Preventive Controls

Lunch 12:00 PM- 1:00 PM

 Session 10: Food Allergen Preventive Controls Determination
 Session 11: Sanitation Preventive Controls
 Session 12: Supplier Preventive Controls
 Adjourn Day 2 at 5:00 PM

Day 3:  8:00 AM – 12:00 PM

Session 13: Verification and Validation Procedures
Session 14: Record-Keeping Procedures
Session 15: Recall Plan
Course Review: Curriculum Summary, Final Questions and Certificates
Adjourn Day 3 at 12:00 PM
Price Qty*
Course Fee show details + $599.00 (USD)  

  • December 18, 2018 - December 20, 2018
    8:00 am - 12:00 pm

This course will train participants to become a Preventive Controls Qualified Individual (PCQI) in accordance with FDA requirements for FSMA training. Attendees will be taught how to develop, implement, and manage their facility’s Food Safety Plan in compliance with FSMA’s Preventive Control for Human Food Rule. This 2.5 day course, designed by the Food Safety Preventative Controls Alliance (FSPCA), is the FDA recognized course for training food and beverage industry professionals seeking to become PCQI.

Learning Objectives:

  • Understand prerequisite programs, and updated cGMP regulations
  • 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
  • Learn effective ways to monitor preventive controls and to apply effective corrective actions to root causes to provide assurances that the controls work properly

*Note this class may be cancelled if class minimum of 10 students is not met.

Location

Venue:  

Address:
Agricultural Science Building, Tifton, Georgia, 31793, United States

Registration Item

Course Fee: $599.00 (USD)

Cancellation Policy

Course Schedule

Presenters

Jeff Lucas
Jeff Lucas, M.AG.
TECHNICAL DIRECTOR, SILLIKER, INC.
EDUCATOR AND CONSULTANT

Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff is a lead instructor for HACCP and an instructor in BRC. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for a total of 9 years. Jeff is a graduate of Auburn University and Texas A&M University.

Hotel

Event Contact

When
  • Tuesday December 18th, 2018 - Thursday December 20th, 2018
    8:00 am - 12:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences

312-938-5351