FSPCA Preventive Controls for Human Food Course
Become a Preventive Controls Qualified Individual!
May 16-18, 2017
This two-and-a-half-day workshop, taught by Lead Instructors of the FSPCA curriculum, will provide participants with the knowledge and tools to develop and apply risk‐based preventive controls. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual." The course content is focused on the food safety activities and documentation that support the development and implementation of a preventive controls Food Safety Plan. This course, developed by FSPCA, is the “standardized curriculum” recognized by FDA.
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This workshop will help you understand and support the development and implementation of the required Food Safety Plan. You will learn the fundamentals of food safety, under the guidance of nationally recognized experts, allowing you to develop a Food Safety Plan that complies with the Preventive Controls for Human Food rule requirements. Click here to view the agenda!
At the conclusion of this workshop, participants will have the knowledge and tools to:
- Describe the components of a Preventive Controls Food Safety Plan
- Recognize the importance of prerequisite programs in a food safety system
- Describe biological, chemical, and physical hazards
- Conduct a hazard analysis and identify hazards requiring a preventive control
- Identify essential preventive controls for those hazards
- Discuss allergen preventive controls requirements including accurate labeling and the prevention of allergen cross-contact
- Discuss the role of sanitation preventive controls including monitoring, corrections and verification methods
- Identify supplier management and verification requirements
- Explain the elements of a recall plan
- Identify and implement the elements of verification and validation
Who Should Attend?Food safety and quality professionals at facility and/or corporate locations who are either responsible for or involved in the development of the Food Safety Plan(s). Under the Preventive Controls for Human Food rule, the responsibilities of a “preventive controls qualified individual” include to oversee or perform:
1) preparation of the Food Safety Plan,
2) validation of the preventive controls,
3) records review,
4) reanalysis of the Food Safety Plan,
5) and other activities as appropriate to the food.
Is This Course FDA Approved? Will I be a PCQI?
FDA has worked in cooperation with the Illinois Institute of Technology’s Institute for Food Safety and Health (IIT IFSH) to create the Food Safety Preventive Controls Alliance (FSPCA) to develop this training course and technical information on preventing food contamination during production.
The FSPCA’s curriculum, Preventive Controls for Human Food, was developed in cooperation with FDA, industry, and academia. A certificate received from attending a course using this curriculum can be used to help demonstrate training requirements for Preventive Controls Qualified Individuals under FSMA.
GMA uses the FSPCA’s materials and curriculum, including a chapter taught via video by Jenny Scott, Senior Advisor, FDA Center for Food Safety and Applied Nutrition who was instrumental in drafting the Preventive Controls regulations and corresponding guidance documents. Attendees receive a certificate from the FSPCA upon completion of the training.
Program Manager, Education & Training