FSPCA Preventive Controls for Human Foods Training
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.
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. Our Lead Instructor (certificate # f440bcea) for FSPCA Preventive Controls For Human Food, Ana Sedarati will deliver this 2.5 day course.
- Introduction to Course and Preventive Controls
- Food Safety Plan Overview
- Good Manufacturing Practices and Other Prerequisite Programs
- 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
- Regulation Overview – cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
Duration of the course
- Preventive Control Qualified Individual (CQI)
- How to develop and implement a FSMA compliant Food Safety Plan
- To successfully complete the course, a participant must be present for the entire delivery and actively participate in the exercises.
- A certificate of completion will be issued by the International Food Protection Training Institute (IFPTI) of FSPCA.