COURSE DESCRIPTION: The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food FDA regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls.” This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” To complete the course, a participant must be present for the entire workshop and participate in the exercises.
Upon completion of this 20-hour (2.5 days) course, the trainee will become a FDA-recognized “Preventive Controls Qualified Individual” (PCQI). The course covers:
- How to create a Food Safety Plan meeting the FDA requirements as required by the Food Safety Modernization Act (FSMA).
- How to conduct a Hazard Analysis, and differentiate between prerequisite programs and risk-based preventive controls.
- Guidelines for choosing Critical Limits, setting up monitoring programs, and implementing corrective actions when deviations occur.
- Documentation for all aspects of the PCHF-required Food Safety Plan including verification and validation activities, monitoring, corrective actions, and records review.
INSTRUCTORS: This course is being taught by FSPCA Lead Instructors that have been trained to teach the FDA recognized standardized curriculum.
Nicole Richard
Research Associate/Food Safety Specialist
University of Rhode Island
401-874-2977, nicolerichard@uri.edu
Amanda Kinchla
Extension Assistant Professor/Food Safety Specialist
University of Massachusetts, Amherst
413-545-1017, kinchla@umass.edu
COST: $595.00 per person (price includes PCHF textbook, participant workbook, individually numbered certificate of completion from the Preventive Controls Alliance and the Association of Food & Drug Officials). Continental breakfast, coffee/tea and lunch are included in the cost. Registration is non-refundable after the registration deadline (Friday, December 30, 2016). Cancellation prior to the registration deadline will incur a $25 cancellation fee.
LODGING: Rooms are not included in the registration fee. However, participants may stay at the UMass Hotel, http://www.hotelumass.com/ Individual Call-In Block (Group Code: FSP17C): Conferees should contact the hotel directly by December 9, 2016 to secure their reservation. Please have your conferees request a room using the above Group Code. Any rooms not reserved on or before December 9, 2016 will be released into general inventory and be available for sale to the general public. Conferees may continue to call in for a reservation after this date, however rooms and rates will not be guaranteed.
