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) is intended to ensure safe manufacturing/processing, packing and holding of food prodcuts for human consumption in the US. The regulation requires that certain activities must be completed by a “preventive controls qualified individual (PCQI)” who has “successfully completed training in the development and application of risk-based preventive controls.” This course developed by the Food Safety Preventive Controls Alliance (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.” Join us for thie 2.5 day training program that has been designed for the PCQI and meets the FDA requirements for FSMA training.
At the end of this training program, participants will be able to:
- Discuss Good Manufacturing Practices and Prerequisite Programs
- Conduct hazard analysis and determine preventive controls
- Define process, food allergen, sanitation and supply-chain preventive controls
- Discuss verification, validation, recall and recordkeeping requirements
Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by AFDO after attending this training program.
Trainer:Iain Wright, NSF
A light lunch will be provided.
Please read our Food Safety Training FAQs.
For more information on the course, please contact Wendy Harvie at (902) 678-7722 EXT. 228 or email@example.com