FSMA

Preventive Controls for Human Food

Duration: 2.5 Days/20 hours

Cost: $899.00

Virtual Live classes are listed with EDT, EST, PDT, PST, or MST. This indicates the time zone of the training.

All classes are available on-site and in plant. Clases disponibles en Español

Phone 773-821-1943
email info@professionalfoodsafety.com

Designed for the Preventive Controls Qualified Individual (PCQI) A PCQI is a professional who can manage a Food Safety Plan at a facility in accordance with the U.S. FDA’s Food Safety Modernization Act. Join us for this 2.5 day training program that has been designed and developed by the Food Safety Preventative Controls Alliance (FSPCA) for the PCQIs in the food and beverage industry.

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.

Training Curriculum for Preventive Controls Qualified Individual

This course has been designed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA. It is taught by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course.

Participants will receive their official FSPCA Preventive Controls Qualified Person certificate issued by IFPTI

Course Agenda

Chapter 1: Introduction to Course and Preventive Controls
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan

Chapter 7: Resources for Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply Chain Preventive Controls
Chapter 13: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview—cGMP and Hazard Analysis and Risk Based
Preventive Controls for Human Food

Option 1

In-Person Classroom Setting

Prefer your training face-to-face? Then this is the option for you. Your training will be provided in a classroom setting by one of our qualified instructors. You will be provided with a hard copy of the FSPCA Preventive Controls for Human Food Training manual and an exercise workbook for the workshops. This is a 20-hour course taught over three days, the first two days are full days, and the third day is a half day. Upon successful completion of the training through participation, you will receive by email your Preventive Controls for Human Food Certificate.

Option 2
Virtual Live Zoom

If you would like to take the training in an interactive setting, but do not want to travel away from home and work, then the Virtual Live option will work well for you. This training mode will give you the opportunity to interact with the instructors and the other attendees while allowing you the luxury of no travel. You will be emailed a link to the Zoom.us platform where the training will be provided on the scheduled days. You will be provided with an electronic version of the FSPCA Preventive Controls for Human Food Training manual and an exercise workbook to print for the workshops. This is a 20-hour course taught over three days, the first two days are full days, and the third day is a half day. Upon successful completion of the training through participation, you will receive by email your Preventive Controls for Human Food Certificate.

Option 3
Blended

This option is best of both worlds. You complete Part One as self-based computer training. Once you successfully completed the online portion of this Blended Course (Part One), you are ready to complete the instructor lead training. After registration and providing proof of completion of Part One, you will be emailed a link to the Zoom.us platform for this one-day, 8-Hour training class. Upon successful completion of the training through participation, you will receive by email your Preventive Controls for Human Food Certificate.

In Plant and Onsite

Do you have a Food Safety Team and would like them to have training to the Preventive Controls for Human Food Regulation but need to keep everyone close to the operation. We can come on-site and provide the PCHF training to your group. This is a 20-hour course taught over three days, the first two days are full days, and the third day is a half day. This cost-effective option will provide the entire team with the same message, and, upon successful completion of the training, each attendee will receive by email their Preventive Controls for Human Food Certificate.

Phone 773-821-1943
info@professionalfoodsafety.com

FSMA

Preventive Controls for Human Food

Option 1

In-Person

Chicago, IL

Jun 12, 13, and 14, 2023

PROFESSIONAL FOOD SAFETY

FSMA

All classes are available on-site and in plant. Clases disponibles en Español

Option 1 In-Person Classroom Setting

Option 2 Virtual Live Zoom

Option 3 Blended

In Plant and Onsite

Option 1

In-Person Classroom Setting

Option 2
Virtual Live Zoom

Option 3
Blended