FSPCA Preventive Controls for Human Food (PCQI) Course

Central Time
12 Sep 2017
100

Full Refund if requested before 7 days (one calendar week) of the course. Transfer of funds to another course if within 7 days.

Day 1 7:30 AM CT- 5:00 PM CT 
Registration begins at 7:30 AM CT
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 CT
 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 CT
Day 2  8:00 AM CT- 5:00 PM CT 
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 CT
 Session 10: Food Allergen Preventive Controls Determination
 Session 11: Sanitation Preventive Controls
 Session 12: Supplier Preventive Controls
 Adjourn Day 2 at 5:00 PM CT
Day 3 8:00 AM CT- 12:00 PM CT 
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 CT
  • September 19, 2017 - September 21, 2017
    7:30 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:

  • 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.

Location

Venue:  

Address:
9300 W Bryn Mawr Ave, Rosemont, Illinois, 60018, United States

Registration Item

Registration is no longer open.

Cancellation Policy

Course Schedule

Presenters

Tedd Wittenbrink
Tedd Wittenbrink
TECHNICAL DIRECTOR

Mr. Tedd Wittenbrink as a Vice President at Randolph Associates has more than 30 years of food industry experience in the areas of Quality Assurance, Food Safety, Product Quality and Specialized Training. He is an American Society for Quality Certified Quality Auditor and has a proven track record in developing and implementing Food Safety / Quality Assurance Programs. His employment history includes tenures with Beatrice Foods, Hawthorn Mellody Farms Dairy, and Borden Inc. During his career, he has held positions of QC Manager, Director of Quality, and Corporate Quality Assurance Manager. Tedd has assisted clients in the areas of HACCP Plan Development, HACCP Certification Training, SQF Implementation Training, Process Troubleshooting, Food Safety Program Development and Quality Assurance Programs.

Hotel

Hyatt Regency O'Hare
9300 W. Bryn Mawr Ave.
Rosemont, IL 60018
847-696-1234
Mérieux NutriSciences Room Rate: $199 per night

Event Contact

When
  • Tuesday September 19th, 2017 - Thursday September 21st, 2017
    7:30 am - 12:00 pm
Planner

Margaret Ciaccio

Instructional Designer

Mérieux NutriSciences

312-938-5351