Preventive Controls for Human Food training

Date/Time: Options: 4-hour webinar and 2 days live, or 2.5 days live or all webinar

Description: This 20-hour workshop focuses on developing a preventive approach for identifying and controlling potential hazards in your facility and complying with industry and FDA regulatory requirements. Attendees participate in interactive exercises to gain practical knowledge for applying preventive controls. Food safety prerequisites and the newly revised GMPs are reviewed with a focus on the new FSMA regulatory requirements for the Preventive Controls, as well as basic HACCP principles.

Included: 

· Coffee and lunch for classroom. 

· Exercise Workbook.

· Certificate:  FSPCA official certificate via email, after completing the course.

· Take home support tools: resources and templates.  

You bring: the Manual is 400+ pages and can be downloaded for free (bring computer to class) see Here.  Or use a company copy. Or order in advance $40 from the bookstore – see Here  

Attend if you are:

• Planning to implement an FDA/FSMA compliant food safety plan.
• Wanting to be the Preventive Controls Qualified Individual (PCQI) in a facility that processes foods (or food ingredients shipped to the US).
• You are already involved with the development, support, or implementation of a FSMA compliant HACCP/food  safety plan.
• A food safety auditor or consultant 

Prerequisite:  none, but GMPs (good manufacturing practices) knowledge is recommended.

Agenda:   

Chapter 1: Introduction to Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical, and Economically Motivated Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply Chain Preventive Controls
Chapter 13: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview - cGMP and Hazard Analysis and Risk
Based Preventative Controls for Human Food

Policy for Cancellation, Substitution, Postponement - see here

Contact us with questions or for Private training   support@appliedfoodsafetysolutions.com