Preventive Controls for Animal Food
#WSP-G-1051
Overview
Description
When: Day 1 - Tue., Oct. 23, 2018 (8:00 AM - 4:30 PM)Day 2 - Wed., Oct. 24, 2018 (8:30 AM - 4:30 PM)Day 3 - Thu., Oct. 25, 2018 (8:30 AM - 12:30 PM)
Where: Penn State Extension Mifflin County
152 E. Market St., Ste. 100
Lewistown, Pennsylvania 17044
registration deadline: October 16, 2018
11:59 p.m.
This regulation creates new current good manufacturing practice (CGMP) requirements for animal food facilities and creates new requirements for certain animal food facilities to establish and implement risk-based preventive controls.
This training was developed by FSPCA (Food Safety Preventive Controls Alliance) and is delivered by Penn State instructors.
Industry professionals responsible for developing and implementing a company's Food Safety Plans.
- The key elements of a food safety plan
- How to conduct a hazard analysis for biological, chemical and physical hazards
- How to develop and implement risk based preventive controls (process, sanitation, and supplier) along with the appropriate verification and validation procedures
- How to understand the requirements of a recall plan
Agenda
08:00 am Registration
08:30 am Chapter 1: Course Introduction
08:30 am Chapter 2: Current Good Manufacturing Practices (cGMPs)
12:00 pm Lunch (Included)
01:00 pm Chapter 3: Animal Food Safety Hazards
01:00 pm Chapter 4: Overview of Food Safety Plan
04:30 pm Adjourn
08:30 am Chapter 5: Hazard Analysis & Risk-based Preventive Control Determination
08:30 am Chapter 6: Preventive Control Management Components
12:00 pm Lunch (Included)
01:00 pm Chapter 8: Sanitation Controls
01:00 pm Chapter 7: Process Preventive Controls
04:30 pm Adjourn
08:30 am Chapter 9: Supply Chain Applied Controls
08:30 am Review & Discussion of Controls within a Food Safety Plan
08:30 am Chapter 10: Recall Plan
12:30 pm Course Concludes
Instructors
More by Richard Andrew Kralj, M Ed., RDN, LDN
More by Ginger D Fenton, PhD
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