April, 2019 Sunday


FSPCA Preventive Controls for Human Food Course – Post Falls, ID

Idaho Dept. of Labor

Post Falls, 600 N. Thornton St, Post Falls, ID

Where: Idaho Dept. of Labor – 600 N. Thornton, Post Falls, ID 98683
When:  April 29 & 30, 2019 (8:00AM-6:00PM Both Days)
Early Registration:  $750/per person before March 30th
Registration:  $850/person after March 30th
To register, click here: 
TechHelp Idaho Manufacturing Specialists.

The Food Safety Modernization Act (FSMA) regulation requires every processing facility to have a trained resource person or “Preventive Controls Qualified Individual  (PCQI) who has completed a specialized training course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA) that is recognized by the FDA. This person will oversee or perform 1) the implementation of the facility’s 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 117.180 and 507.53 for more details)

This class explains the requirements of the Preventive Controls for Human Food regulation of FSMA. The FSMA rule, which became final in September 2015, requires food facilities to have a food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards. Rules have been issued that will help produce farmers, manufacturers, transportation companies, and food importers to take steps to prevent food safety problems before they occur. This rule states that every human food manufacturer, except for the very smallest, who will have modified requirements, must have a  PCQI develop and implement your facility’s food safety plan and other key tasks (See 21CFR117.180 (c) (1)).

This 2-day course, developed by the FSPCA,  is the “standardized curriculum” recognized by FDA. The course will be led by Craig Doan, a Lead FSPCA Instructor. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” Participants will receive a certificate of completion directly from the FSPCA after completing the course.

This PROGRAM will prepare you for:

  • Creating a Preventive Controls Food Safety Plan
  • Validating Preventive Controls
  • Reviewing records for implementation and effectiveness
  • Reviewing corrective actions
  • Performing required re-analysis of the Food Safety Plan
  • Other Activities as appropriate for the type of food

For more information and to register, please go to TechHelp Idaho Manufacturing Specialists.

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