FSPCA Preventive Controls for Human Food Certification Training Course
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.
Event location: Old Chapel at the University of Massachusetts-Amherst
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 8th, 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
