Food Safety and Preventive Controls (PCQI-Human Food) 11/17/26 (3 – days)

The Hazard Analysis and Risk Based Preventive Controls for Human Food regulation (referred to as Preventive Controls for Human Food regulation) was published on September 17, 2015 and is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. This course developed by the Food Safety Preventive Controls Alliance (FSPCA; FSPCA was established in 2011 as part of a grant from U.S.FDA to the Illinois Institute of Technology’s Institute of Food safety and Health) is the “standardized curriculum” recognized by FDA; Successful completion of the course is one way to meet the requirements for a “preventive controls qualified individual”.

WHAT YOU WILL LEARN

• Food Safety Plan Overview and Development
• Good Manufacturing Practices and Other Pre-requisite Programs
• Biological Food Safety Hazards, Chemical, Physical and Economically Motivated Food Safety Hazards
• 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 and HARPC

REGISTRATION INFORMATION

This virtual course will be held online. Program hours are 8:30 a.m. to 4:30 p.m. Course instructional materials and certificates of completion are included. Early registration is recommended. Please call:1-844-CFS-FOOD.

A 10% discount is available for 3 or more participants from the same organization. Past students who completed a course within the last 12 months receive 10% off their next course. Register for more than one course at a time and take 10% off each. Refer a colleague and you both get 5% off your next class. Training a larger team? Contact us about group rates.