April, 2019 Wednesday


FSPCA Preventive Controls for Human Food Course – Bozeman, MT

MMEC Conference Rm.

Bozeman, 2310 University Way, Bldg. 2 Bozeman, MT 59715

This class explains the requirements of the Preventive Controls for Human Food regulation of the Food Safety Modernization Act (FSMA).  This 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 “Preventive Controls Qualified Individual” or 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 Food Safety Preventive Controls Alliance (FSPCA) and led by a Lead FSPCA instructor, is recognized by the FDA. 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

More information and registration details can be found at:  Montana Manufacturing Extension Center.

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