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The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food 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” (PCQI) who has “successfully completed training in the development and application of risk-based preventive controls”. This course is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
This 2.5-day course is based on the curriculum developed by the Food Safety Preventive Controls Alliance (FSPCA). This course will be taught by Lead Instructors, who have been trained by the FSPCA in how to teach the FDA-recognized curriculum.
Click here to learn more about the Food Safety Modernization Act.
Why Should You Attend this Training?
Will you be responsible for writing and/or overseeing your company’s food safety plan? Under the Preventive Controls for Human Food rule, the responsibilities of a Preventive Control Qualified Individual (PCQI) include: 1) preparation of the 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 21 CFR Part 117.180 for more details).
The regulation requires that certain activities must be completed by a “preventive controls qualified individual.” This course, developed by 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.”
Are prerequisites required?
Previous training in Food Safety and HACCP is recommended but not mandatory.
Please note, this course is a prerequisite to the FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD LEAD INSTRUCTOR TRAINING course.
What is included?
All course materials, including a FSPCA Manual.
Interactive team exercises that enhance the learning environment.
Registered Certificate of Training issued by AFDO. (Documents that the participant was trained under an FDA recognized curriculum. 21CFR117.180 (c) (1). Note: The $60 AFDO certificate fee is included in the course registration fee.)
Meals: Breakfast and lunch as well as break refreshments are provided on Day 1 and 2; break refreshments and snacks are provided on Day 3.
Registration
**Please note: NO substitutions, transfers, or refunds will be issued within one week of the training start date.**
Registration is limited. For general registration questions, contact Sam Kilgore at [email protected].
The fee for the training is:
$700 - Single registration
$675 - Multiple registrations (two or more from same organization, registered at the same time)
Registration includes the training materials, lunch, refreshments, and a Certificate of Course Attendance issued by AFDO.
**Participation throughout the entire training is required in order to receive the certificate.
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Event Venue & Nearby Stays
Food Innovation Center, Portland Oregon, 1207 NW Naito Pkwy,Portland, Oregon, United States
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