FSPCA Preventive Controls for Human Food Training

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Description

This course applies the “standard curriculum” recognized by the FDA.  It meets FSMA’s Preventive Controls Qualified Individual (PCQI) Training requirements under the HARPC rule, and is taught by a certified Lead Instructor for the FSPCA Preventative Controls for Human Food Course, recognized by the Association of Food and drug Officials (AFDO).

Objectives

Course topics include:

  • Food Safety Plan Overview
  • Good Manufacturing Practices and Other PRPs
  • Biological Food Safety Hazards
  • Chemical, Physical and Economically Motivated Food Safety Hazards
  • Preliminary Steps in Developing a Food Safety Plan
  • Resources for Food Safety Plans
  • Hazard Analysis and Preventive Controls Determination
  • Process Preventive Controls
  • Food Allergen Preventive Controls
  • Sanitation Preventive Controls 
  • Supply-chain Preventive Controls
  • Verification and Validation Procedures
  • Record Keeping Procedures
  • Recall plan

Audience

Those seeking a way to demonstrate meeting the training requirements for Preventive Controls Qualified Individuals (PCQI) under the Hazard Analysis and Risk-based Preventive Controls for Human Foods (HARPC) rule.  Directors/VPs Food Safety, Maintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance Coordinators and Managers, Safety Managers, Training Supervisors, Lead Technicians, Packaging Supervisors and Managers, or Regulatory Personnel are encouraged to attend.

Prerequisites:  Prior knowledge of GMP’s and HACCP, or experience with Food Safety Management Systems, is recommended.  

Learners will receive an FSPCA course manual.  Upon successful completion, learners will receive their official FSPCA Preventive Controls Qualified Person certificate issued by the Association of Food and Drug Officials (AFDO).

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20 Hours

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