Preventative Controls For Human Food (2 1/2 days)

Jun 6 - Jun 8, 2018
8:30am - 5:00pm (Jun 8 - 1:00pm)
DVIRC
2905 Southampton Road, Philadelphia, PA . 19154 (map)
$995.00
Reserve Your Seat Add to Calendar 06-06-2018 8:30am 06-06-2018 5:00pm (Jun 8 - 1:00pm) 15 Preventative Controls For Human Food (2 1/2 days) Preventative Controls For Human Food (2 1/2 days) DVIRC, 2905 Southampton Road, Philadelphia, PA . 19154 DVIRC info@dvirc.org false DD/MM/YYYY

The Food Safety Preventive Control Alliance (FSPCA) Training Course now offered!

The FDA’s Food Safety Modernization Act (FSMA) which was signed into law in 2011 will dramatically change the way facilities manufacturing, handling or packaging food do business.  Companies have a short time to understand and comply with the rules.  The 7 FSMA rules have already been published and the compliance timeline has started.

Companies affected by the Preventive Controls for Human Food rule are required to have a Preventive Controls Qualified Individual (PCQI) with defined knowledge and experience.
The Food Safety Modernization Act is a US Food Safety law and companies must follow the requirements to avoid regulatory actions and charges. It is not a voluntarily standard.

This course is the FDA recognized standardized curriculum which meets the training requirement for “Preventive Controls Qualified Individuals” as defined in 21 CFR $117.3 of the final Food Safety Modernization Act (FSMA) rule “Current Good Manufacturing Practices, Hazard Analysis and Risk-based Preventive Controls for Human Food—FSMA Section 103”

In 2011, the FSPCA was funded by a grant from the FDA to assist the food industry with educational and training programs which are available now.

Learn how to develop a compliant food safety plan according to the “Preventive Controls Rule for Human Food” that includes:

  • cGMP’s
  • Hazard Analysis
  • Preventive Controls
  • Corrective actions and corrections
  • Verification and Validation
  • Record keeping

Who should attend

Individuals responsible for food safety plans at facilities that manufacture, process, pack or store any type of human food. Participants receive a certificate signed by Association of Food and Drug Officials (AFDO) upon successful completion of this 2.5-day course.

Why attend

Be ready! The final rule “Current Good Manufacturing Practices, Hazard Analysis and Risk-based Preventive Controls for Human Food—FSMA Section 103” requires covered facilities to have a trained Preventive Controls Qualified Individual (PCQI) to manage and oversee its food safety plans. This course complies with the qualification required for the Preventive Controls Qualified Individual as defined in 21 CFR $117.3. Participants will gain essential knowledge on how to build a compliant food safety plan, they can apply the freshly gained knowledge during practical classroom exercises.

Your Instructor

Martin Ziegler, Owner, The Bonney Ziegler Group
FSPCA Preventive Controls for Human Food Lead Instructor
FSPCA Foreign Supplier Verification Programs Lead instructor
ISO/FSSC 22000, BRC, IFS and HACCP, Lead Auditor
International Hygiene Trainer