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.

Fresh Pizzas

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

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.
 

Image by Anna Pelzer

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

Image by Saile Ilyas

FSMA 

Virtual Live Classes