Posted by William Mullane | February 23, 2017
28 Jan 2020 - 09: am to 30 Jan 2020 - 05: pm
FSPCA Preventive Controls for Human Food Course
Twin Falls, Idaho – January 28-30, 2020
The Food Safety Modernization Act (FSMA) gives the U.S. Food and Drug Administration (FDA) authority to regulate food from farm to fork. This helps the FDA do a better job of protecting the public by strengthening the food safety system. FSMA regulations require every processing facility to have a trained resource person or “Preventive Controls Qualified Individual“ (PCQI) who has completed a specialized training course such as this one that was developed by the Food Safety Preventive Controls Alliance (FSPCA). The PCQI oversees the implementation of the facility’s food safety plan and other key tasks. (See 21CFR117.180 (c) (1))
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 $700/each for 2 or more people from the same company registering at the same time or $750/individual.
- $10 discount for those who choose the electronic version of the course manual.
- The workshop cost includes a $50 certificate fee by AFDO.
- For registration assistance or questions, contact Jane Hokanson at 208-426-3820 or firstname.lastname@example.org.
- For any special needs or food requests, contact Jane Hokanson at 208-426-3820 or email@example.com.
- For specific course information, contact Catherine Cantley at 208-426-2181, firstname.lastname@example.org or Janna Hamlett at 208-736-3610, email@example.com.
- The workshop fee covers all course materials including an FSCPA Manual.
- One instructor per 30 participants will offer a high-quality training environment and more opportunities for individual attention.
- Interactive team exercises enhance the learning environment.
- Continental breakfast each morning. Both days include lunch, snacks, coffee, soda, and tea. Coffee service includes coffee, decaf coffee and an assortment of teas.
FSPCA Preventive Controls for Human Food Course Agenda
- Chapter 1: Introduction to Course
- 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: Hazard Analysis and Preventive Controls Determination
- Chapter 8: Process Preventive Controls
- Chapter 9: Food Allergen Preventive Controls
- Chapter 10: Sanitation Preventive Controls
- Chapter 11: Supply Chain Preventive Controls
- Chapter 12: Verification and Validation Procedures
- Chapter 14: Record-keeping Procedures
- Chapter 15: Recall Plan
Previous training in Food Safety & HACCP.
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. www.extension.uidaho.edu
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
TechHelp Manufacturing Specialists provide information and technical/professional assistance that helps Idaho manufacturers, processors, and inventors accelerate growth and profitability through continuous product and process innovation. https://www.techhelp.org