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.”
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: To complete the course, a participant must be present for the entire workshop and actively participate in all of the presented exercises.
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
413-545-1017, amanda.kinchla@foodsci.umass.edu
LODGING: Rooms are NOT included in the registration fee. There is a room block for participants at a rate of $169/night plus fees for those that reserve their room no later than March 6th using promo code: PCH23C at the Hotel UMass. Additionally, there are a variety of lodging options available in the area, which can be found here: http://www.umass.edu/visitorsctr/lodging .
This is an in-person training program that includes 20 hours of instruction. The participant manual, lunch, coffee breaks, and certificate fees are included with the registration fees.
