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FSPCA Preventive Controls for Human Food Course
April 10 @ 8:00 am - April 11 @ 6:00 pm$875.00
This class explains the requirements of the Preventive Controls for Human Food regulation of the Food Safety Modernization Act (FSMA). The FSMA ruling, which became final in September 2015, requires food facilities to have a food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards. Rules have been issued that will help produce farmers, manufacturers, transportation companies, and food importers to take steps to prevent food safety problems before they occur. This rule states that every human food manufacturer, except for the very smallest, who will have modified requirements, must have a “Preventive Controls Qualified Individual” or PCQI develop and implement your facility’s food safety plan and other key tasks (See 21CFR117.180 (c) (1)).
This 2-day course, developed by the Food Safety Preventive Controls Alliance (FSPCA) and led by a Lead FSPCA instructor, is recognized by the FDA. Participants will receive a certificate of completion from the directly from the FSPCA after completing the course.