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 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.
ADDITIONAL NOTES: In order to attend this one day training session, you must complete Part 1 of the course online ahead of time, and bring the Part 1 enrollment ticket to class. For more information on how to take Part 1 of the blended course, visit https://www.ifsh.iit.edu/sites/ifsh/files/departments/fspca/pdfs/FSPCA-Preventive-Controls-for-Human-Food-Blended-Course-Information-01-12-2017.pdf
You are responsible for purchasing the textbook for this class, which can be found at http://bookstorefspca.ifpti.org/index.php/course-materials.html
INSTRUCTORS: This course is being taught by FSPCA Lead Instructors that have been trained to teach the FDA recognized standardized curriculum.
Program Coordinator and Lead Instructor: Amanda Kinchla, Extension Assistant Professor/Food Safety Specialist, University of Massachusetts
COST: $199.00 per person (price includes participant workbook exercises, individually numbered certificate of completion from the Preventive Controls Alliance and the Association of Food & Drug Officials, continental breakfast, coffee/tea, and lunch). Registration is non-refundable after the registration deadline (Friday, October 12th, 2018). 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: http://www.umass.edu/visitorsctr/lodging