Posted by William Mullane | February 23, 2017
31 Jul 2019 - 08: am to 1 Aug 2019 - 06: pm
Class runs from 8 am – 6 pm on July 31 and August 1, 2019, at the University of Idaho Food Technology Center in Caldwell, Idaho
The workshop fee is $750/person before July 16 and $850/person until registration closes on July 19.
Companies that send 2 or more people will receive a $50 discount per participant.
Companies accepted into TechHelp’s upcoming Food Safety Cooperative Program may send one person to this course free of charge.
No matter how large or small the organization, a food processing facility should regard food safety and concern for public health as its number one priority. The Food Safety Modernization Act (FSMA) regulation requires every processing facility to have a trained resource person or “Preventive Controls Qualified Individual“ (PCQI) who has completed a specialized training course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA) that is recognized by the FDA. This person will oversee or perform 1) the implementation of the facility’s Food Safety Plan, 2) validation of the preventive controls, 3) records review, 4) reanalysis of the Food Safety Plan, and other activities as appropriate to the food. (See 117.180 and 507.53 for more details)
This class explains the requirements of the Preventive Controls for Human Food regulation of FSMA. The FSMA rule, which became final in September 2015, requires food facilities to have a food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards. Rules have been issued that will help produce farmers, manufacturers, transportation companies, and food importers to take steps to prevent food safety problems before they occur. This rule states that every human food manufacturer, except for the very smallest( will have modified requirements) must have a PCQI develop and implement your facility’s food safety plan and other key tasks (See 21CFR117.180 (c) (1)).
This 2-day course, developed by the FSPCA, is the “standardized curriculum” recognized by the FDA. The course will be led by Craig Doan, a Lead FSPCA Instructor. Successfully completing this course is one way to meet the requirements for a PCQI individual. Participants will receive a certificate of completion directly from the FSPCA after completing the course.
This PROGRAM will prepare you for:
- Creating a Preventive Controls Food Safety Plan
- Validating Preventive Controls
- Reviewing records for implementation and effectiveness
- Reviewing corrective actions
- Performing required re-analysis of the Food Safety Plan
- Other Activities as appropriate for the type of food
What Our Clients Say About This Course
Who Should Attend
Director/VP Food Safety, Maintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance Coordinators & Managers, Safety Managers, Training Supervisors, Lead Technicians, Packaging Supervisors & Managers, Regulatory Personnel.
- The workshop fee is $750/person before July 16 and $850/person after. Companies that send 2 or more people will receive a $50 discount per participant.
- Companies accepted into TechHelp’s upcoming Food Safety Cooperative Program can meet their PCQI requirement by sending one person to this course free of charge.
- The cost of the workshop includes a $50 fee for an official AFDO Registered Certificate of Training.
- Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee. Tax-deductible under IRS Section 1.162.5 *Certain restrictions may apply; refer to your accounting department for specific applicability.
- The workshop fee covers all course materials including an FSCPA Manual.
- One instructor per 20 participants will offer a high-quality training environment and more opportunities for individual attention.
- Interactive team exercises enhance the learning environment.
- Registered Certificate of Training issued by AFDO. (proof that the participant trained under an FDA recognized curriculum. 21CFR117.180 (c) (1)).
- Food includes a full breakfast and lunch on days 1 and 2, snacks, coffee, soda, and tea. Coffee service includes coffee, decaf coffee and an assortment of teas.
- Please request special dietary needs in advance during the registration process.
For registration assistance or questions or any special needs or food requests, contact Jane Hokanson at 208-426-3820 or firstname.lastname@example.org.
For specific course information, contact Catherine Cantley at 208-426-2181 or email@example.com.
University of Idaho Extension is a partnership between the University, USDA and Idaho. Since 1912, it has provided high-quality research-based education in Idaho. Learn more about UI Extension.
Impact Washington is a non-profit NIST-MEP Consultant organization specializing in manufacturing services for Washington manufacturers. Learn more today!
Montana Manufacturing Extension Center is Making Montana a State of Manufacturing Excellence
MMEC is a statewide manufacturing outreach and assistance center that helps manufacturers succeed by assessing their operations and providing insight and solutions to help them grow, innovate and enhance their businesses.
With 39 locations throughout the state, WSU Extension is the front door to the University. Extension builds the capacity of individual, organization, businesses, and communities, empowering them to find solutions for local issues and to improve their quality of life. Extension collaborates with communities to create a culture of life-long learning and is recognized for its accessible, learner-centered, relevant, high-quality, unbiased educational programs. Food processing extension and research programs at the Washington State University are designed to assist the food processors of all types and sizes in the State of Washington, the Pacific Northwest region, and the Nation.
The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty-five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest. www.sfs.wsu.edu
The Idaho State Department of Agriculture, established in 1919, supports and regulates one of the state’s most important industries with a mission of “Serving consumers and agriculture by safeguarding the public, plants, animals, and the environment through education and regulation.”www.agri.idaho.org
The Washington State Department of Agriculture serves the people of Washington by supporting the agricultural community and promoting consumer and environmental protection. http://agr.wa.gov
TechHelp manufacturing specialists provide technical and professional assistance, training and information to Idaho manufacturers, processors and inventors to help them strengthen their global competitiveness through product and process improvements. We offer advanced manufacturing services that help Idaho companies drive bottom-line savings and top line growth. Learn more about TechHelp.