FSPCA Preventive Controls for Human Food

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Course description

This course, led by Phillips Richard FSPCA Lead Instructor is the "standardized curriculum" recognized by FDA. During this training, you will learn about the new FDA requirements for application of hazard analysis and risk-based preventive controls. Successfully completing this course is one way to meet the requirements for a "preventive controls qualified individual."

Practice exercises and training materials are provided on how to build a FSMA compliant food safety plan and preventive control program. Upon successful completion, attendees will achieve a “Preventive Controls Qualified Individual Certification”.

Why attend this course?

• To comply with the regulations where products are sold in if you have GFSI schemes in place

• To comply with new FDA requirements for companies exporting food products to the USA

What's included?

• Course materials: Comprehensive workbook with all of the presentation slides, sample forms, sample food safety plans, lists of resources

• Lunch and refreshments

• Certificate of completion issued by AFDO, showing that the student was trained under the FDA recognized curriculum and by a Preventive Controls Lead Instructor

• US$50 certificate fee

The FSPCA course is divided into three parts:

1. The first part defines the contents of the Food Safety Plan, reviews foundational programs such as GMPs, provides information about specific food hazards and discusses the underlying principles used in food safety preventive controls systems. Learning how to apply these practices and principles will give a better understanding of how a systematic approach can help to assure the safety of food. As each principle is discussed, the class will progressively develop a Food Safety Plan for a model product produced by a fictional company. This example will help you understand how to put together each section of a Food Safety Plan and how these sections relate to a complete preventive controls program and safe food processing.

2. The second part includes practical exercises that introduce the participants to the process of developing a Food Safety Plan, including identification of tools and implementation tasks. During this part, the class will be divided into teams to write a simplified Food Safety Plan for a selected food product.

3. The third part explains the requirements of the Preventive Controls for Human Food regulation.

Terms: Cancellation fee $100. No cancellations after June 16 for the June course and June 23 for the July course. NOTE: You may send another person in your place with advance notification.

US-CHINA ATSC reserves the right to cancel or postpone any event due to insufficient enrollment or other unforeseen circumstances. If an event is canceled or postponed, US-CHINA ATSC will refund registration fees but cannot be held responsible for other costs, charges, or expenses, including cancellation/change charges assessed by airlines or travel agencies.