FSPCA Preventive Controls for Human Food PCQI Training

DESCRIPTION

This course, developed by 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.” This course is taught by a Lead Instructor for the FSPCA Preventative Controls for Human Food Course. 

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
• FSPCA Regulation overview

AUDIENCE

Those seeking a way to demonstrate meeting the training requirements for PCQI under the 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.   Online learners will need a computer with internet connection and telephone connection.

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