FSPCA Preventive Controls for Human Food Version 2.0

Description

***SGS also provide e-certificate and e-document (e-document will be provided for In-house training only). This enables learners to be free from certificate loss, to reduce storage space, and ultimately to be environmental-friendly to which SGS’s current policy is attached.***

The content of this course will cover the following areas:

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. 

Objectives

The main objective of this course is to provide training to food business operator’s representative for qualifying them to be PCQI (Preventive control Qualified Individual). As per the current Food Safety Modernized Act of US FDA, the facilities, who are required to comply with this regulation, must have PCQI for the developing of their food safety plan. This course provide information in regard to the relevant regulations/requirements that food factory shall implement for their food safety plan. 

Audience

• The food factory’s representative who export their product to USA
• General public who interest in new regulations of US FDA and the preventive control