FSMA Preventive Controls for Human Food – FSPCA Curriculum
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.”
Who Will Benefit
Employees with responsibilities in Quality, Food Safety, HACCP, Regulatory Affairs, Food Production, Maintenance, Safety and any other associates interested in achieving a better understanding of the implementation/maintenance of FSMA Preventive Controls for Human Food.
What You Will Learn
An enhanced understanding of the requirements of FSMA Preventive Controls for Human Food and how these requirements apply to your organization.
- 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".