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FSPCA Preventive Controls for Human Food Certification Training

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Event date/time: 
Tuesday, March 12, 2019 - 8:30am to Thursday, March 14, 2019 - 1:00pm
Event location: 
144 Hicks Way, Amherst, MA 01002

FSPCA Preventive Controls for Human Food Certification Training Course 

Event location: Old Chapel at the University of Massachusetts-Amherst

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 actively participate in all of the presented 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.

Lead Instructor: Amanda Kinchla, Extension Assistant Professor/Food Safety Specialist, University of Massachusetts, Amherst, MA 01003 
413-545-1017, 
amanda.kinchla@foodsci.umass.edu

Program Coordinator: Christopher Von Achen, Extension Research Assistant, University of Massachusetts, Amherst, MA 01003.cvonachen@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, March 1, 2019). Cancellation prior to the registration deadline will incur a $25 cancellation fee. 

Lodging: Rooms are NOT included in the registration fee. However, there are a variety of lodging options available in the area, which can be found here: 
https://www.umass.edu/visitorsctr/lodging

Registration Link: Registration link will be posted by 1/11/19

Contact's name: 
Chris Von Achen
Contact's phone: 
860-628-1812
Contact's email: 
Location: 
Old Chapel 144 Hicks Way
Amherst, MA 01002
Old Chapel 144 Hicks Way Amherst MA