FDA Food Safety Modernization Act (FSMA) Preventative Controls for Human Food
Course duration: Two and a half days
Eurofins authorized to conduct the following courses:
- Preventive Controls for Human Food.
- Preventive Controls for Animal Food.
These courses are approved by the Food Safety Preventive Controls Alliance (FSPCA), the only curriculum recognized by the FDA. The standardized curriculum is designed to meet the training requirements under Title 21 Code of Federal Regulations Part 117.115 for the "preventive control qualified individual" who conducts certain Food Safety Plan activities.
Why it's important to attend a course:
The FSMA regulation requires that certain activities must be implemented by a “Preventive Controls Qualified Individual” (PCQI) The FDA defines a PCQI as “a person who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by the FDA or is otherwise qualified through job experience to develop and apply a food safety system”.
For companies that are exporting food products to the United States, FSMA regulations require that certain activities must be implemented by a nominated “Preventive Controls Qualified Individual” (PCQI).
The way to gain knowledge, understanding and skills for implementing FSMA requirements is to attend this course. The participants will receive a certificate from the FDA's Food Safety Preventive Controls Alliance (FSPCA) as a qualified Preventive Controls Qualified Individual (PCQI).
Who is covered by the Preventative Controls for Human Food (PCHF)?
The rule sets requirements for a written food safety plan by covered facilities, to include:
- Facilities that manufacture, process, pack or hold human food
- Facilities required to register with FDA under sec. 415 of the FD&C Act
- Domestic and imported food
Is it for you? Does your Company export product to the USA?
If YES - You need to elect a qualified PCQI.
The course is designed for Technical Managers, Quality Managers, Procurement Managers and Supply Chain Managers.
Previous knowledge needed?
- Learn how to transition from a HACCP plan to the required food safety plan with all necessary preventive controls
- Identify resources for and preliminary steps in developing and building the food safety plan to include preventive controls of process, allergens, sanitation, suppliers and recalls as necessary and other prerequisite programs
- Monitoring preventive controls, verification and validation, and corrective actions/corrections,
- Record-keeping, and regulatory requirements
Included in price:
- Course delivery from Gary Smith, Director of Food Safety Systems, Eurofins Scientific, Iowa USA
- Delegate pack
- Certificate of attendance and training certificate from the FSPCA
- Networking opportunities
- Refreshments on arrival and throughout the day
- Lunch (Please advise of any dietary requirements
Day One (8:30 am – 5:00 pm)
- 8:30 am Welcome and Introductions
- Introduction to Course
- Food Safety Plan Overview
- Good Manufacturing Practices and Other Prerequisite Programs
- Food Safety Hazards
- Preliminary Steps in Developing a Food Safety Plan
Day Two (8:30 am – 5:00 pm)
- Hazard Analysis and Preventive Controls Discussion
- Process Preventive Controls
- Food Allergen Preventive Controls
- Sanitation Preventive Controls
- Supplier Program
- Recall Plan
- Verification and Validation Procedures
- Record-keeping Procedures
Day Three (8:30 am – 12:00 pm)
- Regulation Overview– GMP and Hazard Analysis and Risk- Based Preventive Controls for Human Food
- Resources for Food Safety Plans
- Preventive Controls for Human Foods Review
- Wrap-up discussion and end of course