FSPCA Preventive Controls for Human Food Course - 2-day Workshop

Join Impact Washington for a comprehensive 2-day Preventive Controls for Human Food workshop designed for professionals in the food and beverage manufacturing industry. This workshop will take place on April 30th and May 1st, 8 AM to 6 PM, providing essential knowledge and training for Preventive Controls Qualified Individuals (PCQI).

The course is led by lead instructor Craig H. Doan (Cert # 434cd82e) who trained with the FSPCA and holds the FSPCA “Certificate of Training” as Lead Instructor for the FSPCA Preventive Controls for Human Food course.

At the end of the workshop, participants will be able to:

• Create a Preventive Controls Food Safety Plan
• Validate preventative controls
• Review records for implementation and effectiveness
• Review corrective actions
• Perform required reanalysis

The workshop includes:

• Course materials including an FSCPA Participant Manual, and the $60 the FSPCA successful completion training certificate.
• A high-quality on-person training environment and opportunities for individual attention, with interactive team exercises that enhance the learning environment.
• Successful completion of the course includes a registered certificate of training issued by the FSPCA, AFDO, IFSH and IFPTI (proof that the participant was trained under an FDA recognized curriculum. 21CFR117.180 (c) (1)).
• Light breakfast each day, lunch, coffee, and soda.

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 course is designed for:

• Director/VP Food Safety
• Packaging Supervisors and Managers
• Maintenance Managers | Plant Managers
• Production Supervisors
• Production Leads
• Sanitation Supervisors | Training Supervisors
• Quality Assurance Coordinators and Managers
• Safety Managers
• Lead Technicians
• Regulatory Personnel

Register now for the workshop to gain FDA-recognized PCQI and essential food safety training!

Host or Publisher Impact Washington NIST -MEP