FSPCA Preventive Controls for Human Food Certification Training Course- VIRTUAL 

Event date/time: Tuesday, September 1st, 2020 - 8:30 am to Thursday, September 3rd, 2020 -1:00 pm

Event location: Virtual- through Zoom 

Course Description: The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food FDA 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” 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.” To complete the course, a participant must be present for the entire workshop and actively participate in all of the presented exercises.

Upon completion of this 20-hour (2.5 days) course, the trainee will become a FDA-recognized “Preventive Controls Qualified Individual” (PCQI). The course covers:
• How to create a Food Safety Plan meeting the FDA requirements as required by the Food Safety Modernization Act (FSMA).
• How to conduct a Hazard Analysis, and differentiate between prerequisite programs and risk-based preventive controls.
• Guidelines for choosing Critical Limits, setting up monitoring programs, and implementing corrective actions when deviations occur.
• Documentation for all aspects of the PCHF-required Food Safety Plan including verification and validation activities, monitoring, corrective actions, and records review.

Instructors: This course is being taught by FSPCA Lead Instructors that have been trained to teach the FDA recognized standardized curriculum.

Lead Instructor: Amanda Kinchla, Extension Assistant Professor/Food Safety Specialist, University of Massachusetts, Amherst, MA 01003
413-545-1017,
amanda.kinchla@foodsci.umass.edu

Program Coordinator: Christopher Von Achen, Extension Research Assistant, University of Massachusetts, Amherst, MA 01003. cvonachen@umass.edu

Cost: $595.00 per person (price includes individually numbered certificate of completion from the Preventive Controls Alliance and the Association of Food & Drug Officials). Registration is non-refundable after the registration deadline (Friday, August 21st , at 5:00pm). Cancellation prior to the registration deadline will incur a $25 cancellation fee.