Food Safety Preventive Controls Course

The Hazard-Analysis and Preventive Controls Rule of the US Food and Drug Administration indicates only a qualified individual can appropriately manage a food safety preventive controls program. Does this apply to you?

If your facility is required to register with the FDA under section 415 of the Food, Drug, & Cosmetic Act, you must comply if your activities include manufacturing, processing, packing or holding human food.

Many activities required by law can only be conducted or overseen by a qualified individual. This is not the same as a HACCP-certified individual. This requires more to be in compliance with the Food Safety Modernization Act Rules.

This 2.5 day course, developed by the Food Safety Preventive Controls Alliance, uses the ONLY curriculum recognized by the FDA to meet requirements. Successful completion results in participants’ qualification as a Preventive Controls Qualified Individual, who can to design, implement and maintain the company Food Safety Plan. The course will be taught by a Lead Instructor for the FSPCA Preventative Controls for Human Food Course.

The curriculum will help you

Follow step by step instructions on the development and application of risk-based preventive controls as defined by FDA
Understand the hazard analysis process and practice creating a prevention-focused Food Safety Plan
Determine how preventive controls relate to existing food safety programs

Training materials include

a comprehensive manual with all slides,
explanations of key terms and concepts,
example model Food Safety Plans
an exercise workbook with all sample forms
and reference material to help you communicate requirements to your staff.

Agenda

Day 1: 8:30am-5pm

Chapter 1 Introduction to Course and Preventive Controls
Chapter 2 Overview of a Food Safety Plan
Chapter 3 Good Manufacturing Practices and Prerequisite Programs
Chapter 4 Biological Food Safety Hazards
Chapter 5 Chemical, Physical and Economically Motivated Hazards
Chapter 6 Preliminary Steps in Developing a Food Safety Plan
Chapter 7 Resources for Preparing Food Safety Plans

Day 2: 8:30am-5pm

Chapter 8 Hazard Analysis and Preventive Control Determination
Chapter 9 Process Preventive Controls
Chapter 10 Allergen Preventive Controls
Chapter 11 Sanitation Preventive Controls
Chapter 12 Supplier Preventive Controls

Day 3: 8:30 am-noon

Review Day 1 and 2
Chapter 13 Verification and Validation Procedures
Chapter 14 Record-keeping Procedures
Chapter 15 Recall Plan
Chapter 16 Regulation Overview – cGMP and Hazard Analysis and
Risk-Based Preventive Controls for Human Food

Participants will receive their official FSPCA Preventive Controls Qualified Individual certificate issued by AFDO.