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.
· Coffee and lunch for classroom.
· Exercise Workbook.
· Certificate: FSPCA official certificate via email, after completing the course.
· Take home support tools: resources and templates.
Attend if you are:
Prerequisite: none, but GMPs (good manufacturing practices) knowledge is recommended.
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 email@example.com