February, 2020 Wednesday
Preventive Controls for Human Food-PCQI
Impact Washington Corporate Office.
Bothell, 3303 Monte Villa Pkwy Ste 340
Date: February 26 & 27, 2020
Location: Impact Washington Corporate Office-Bothell, WA
Early Bird Pricing: $750/person through 1/27/2020
This course covers regulation Title 21 CFR 117 – Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food. This engagement covers one of the seven rules associated with the FDA’s Food Safety Modernization Act. The final rule for “cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food” which was released in September 2015 to support the implementation of the FDA Safety Modernization Act (FSMA) requires food manufacturers to implement written food safety plans.
The course will go in-depth with requirements for Hazard Analysis and Risk-Based Preventive Controls based food safety training. Course participants will get familiar with all requirements of Preventive Controls based food safety plan and how to design the plan, and upon successful completion of the course become a Preventive Controls Qualified Individual (PCQI).
In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to achieve compliance with the requirements.
By the end of this training course, participants will be able to:
- Create a Preventive Controls Food Safety Plan
- Validate preventive controls
- Review records for implementation and effectiveness
- Review corrective actions
- Perform required reanalysis
Upon successful completion of the course, participants receive a certificate of completion directly from FSCPA. Those who receive the certificate from the FSCPA will also be on file with the FDA.
This course is designed for:
- Managers, Owners, Operators
- Quality Control Personnel
- Individuals overseeing food safety operations
Course Prerequisites: Experience and / or knowledge with food manufacturing and food safety or quality processes are helpful.
Course Leader: Course is presented by a lead instructor trained with FSPCA and holds the FSPCA Certificate of Training as a Lead Instructor.
Course Topics: Food safety plan overview, good manufacturing practices and other prerequisite programs, biological food safety hazards, chemical, physical and economically motivated food safety hazards, preliminary steps in developing a food safety plan, resources for food safety plans, hazards analysis and preventive controls determination, process preventive controls, food allergen preventive controls, sanitation preventive controls, supply-chain preventive controls, verification and validation procedures, record-keeping procedures, recall plans, regulation overview.
Course Length: 2-Days/20 hours