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FSMA Preventive Controls for Human Foods – FSPCA Curriculum
March 21 @ 9:00 am - March 23 @ 12:00 pm$845
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 products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” or PCQI 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 current requirements of FSMA Preventive Controls for Human Food and how these requirements help to ensure a safe food supply.
- Current requirements for 21 CFR 117 Good Manufacturing Practices.
- Pre-Requisite Programs and how they play a supporting role for preventive controls.
- Criteria used to identify food safety hazards and how to properly risk-assess those hazards.
- How to identify and monitor preventive controls.
- Verification, Validation and Recordkeeping requirements.
- What activities need to be completed by a “Qualified Individual”.