FSPCA Preventive Controls for Human Food Course - June 15 and 16

10 North 9th Street,Yakima WA 98901

15 June, 2021

Description

2-Day In-Person Course: This in-person workshop will cover regulation Title 21 CFR 117–Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Foods. This class explains the requirements of the Preventive Controls for Human Food regulation of the Food Safety Modernization Act (FSMA). This rule, which became final in September 2015, requires food facilities to have a food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards. Rules have been issued that will help produce farmers, manufacturers, transportation companies, and food importers to take steps to prevent food safety problems before they occur. This rule states that every human food manufacturer, except for the very smallest, who will have modified requirements, must have a “Preventive Controls Qualified Individual” or PCQI develop and implement your facility’s food safety plan and other key tasks (See 21CFR117.180 (c) (1)). This workshop offers a high-quality training environment and opportunities for individual attention, with interactive team exercises that enhance the learning environment. The workshop fee covers all course materials including an FSCPA Participant Manual and the $50 certificate. Instructor: Course lead instructor trained with the FSPCA and holds the FSPCA “Certificate of Training” as Lead Instructor for the FSPCA Preventive Controls for Human Food course, Craig H. Doan (Cert # 434cd82e) is the Chief Food Scientist with Impact Washington. Upon completion, participants will be able to: Create a Preventive Controls Food Safety PlanValidate preventative controlsReview records for implementation and effectivenessReview corrective actionsPerform required reanalysisCourse deliverables: Successful completion of the course includes a registered certificate of training issued by the FSPCA, AFDO, IFSH, and IFPTI (proof that the participant was trained under an FDA- recognized curriculum. 21CFR117.180 (c) (1)). This course is designed for: Director/VP Food SafetyMaintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors,Plant Managers,Quality Assurance Coordinators & Managers, Safety ManagersTraining Supervisors, Lead Technicians,Packaging Supervisors & Managers,Regulatory PersonnelLength: 2 Days/20 Hours Continental breakfast each day, lunch, coffee, and soda included.