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Food Safety and Preventive Controls (PCQI-Human Food) 5/11/22 (2.5 – days): VIRTUAL
May 11 @ 8:30 am - May 13 @ 12:00 pm$875.00
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”.
This course will also focus on how COVID-19 affects food safety, and what measures your company should take to protect employee health and safety. We’ve also included back-to-work strategies (food safety focus) based on the CDC and FDA guidelines.
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
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.
Early bird discounts available for registrations 30 days or more in advance. An additional discount is offered for 3 or more participants from the same organization. Please inquire about additional discounts that may be available.