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, visithttps://www.ifsh.iit.edu/sites/ifsh/files/departments/fspca/pdfs/FSPCA-P...
You are responsible for purchasing the textbook for this class, which can be found at http://bookstorefspca.ifpti.org/index.php/course-materials.html
It is recommended that you read the UMass guide: Getting Started: What to Know When Starting Preventive Controls for Human Food Training, which introduces the course and gives some helpful tips,tricks, and guidelines for understanding the training and working with the Preventive Controls for Human Food Rule.
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, 413-545-1017,email@example.com
Program Coordinator: Chris Von Achen, Extension Research Assistant, University of Massachusetts, firstname.lastname@example.org
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, April 12th at 11:59 pm). Cancellation prior to the registration deadline will incur a $25 cancellation fee.