Food Safety Preventative Controls Alliance Course (FSPCA) PCQI course
This is a 2.5-day course. The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) are intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
What you will learn:
The requirements of FSMA Preventive Controls for Human Food and how these requirements apply to your organization and food sector The criteria used to identify and implement specific preventive controls The process for identifying gaps between your GFSI approved scheme and FSMA requirements Examples to clarify FSMA requirements Information to create a compliant food safety plan Practical applications, common challenges, and pitfalls.
Who should attend:
- Plant Managers
- HACCP Managers and Team Leaders
- Director/VP Food Safety
- System Implementation Associates
- Quality Control & Assurance Managers
- Safety Managers
- Training Supervisors
- Regulatory Personnel
- Maintenance Managers
- Production Supervisors
- Lead Technicians
- Packaging Supervisors & Managers
- Production Leaders
- Sanitation Supervisors
In general, facilities required registering with FDA under section 415 of the Food, Drug, & Cosmetic Act most likely need to comply if they manufacture, process, pack or hold human food. Compliance with this rule becomes mandatory for many firms this year.
What you will learn:
The requirements of FSMA Preventive Controls for Human Food and how these requirements apply to your organization and food sector The criteria used to identify and implement specific preventive controls The process for identifying gaps between your GFSI approved scheme and FSMA requirements Examples to clarify FSMA requirements Information to create a compliant food safety plan Practical applications, common challenges, and pitfalls.