- Home |
- Preventive Controls for Animal Food
Preventive Controls for Animal Food
Provides the credentials to meet FDA requirements for development and implementation of a preventive system for food safety as stated within the Food Safety Modernization Act (FSMA) regulations.
#WSP-G-1051
Overview
Description
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.
Who is this for?
Industry professionals responsible for developing and implementing a company's Food Safety Plans.
What will you learn?
- 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
Frequently Asked Questions
faq
What happens after I register for a workshop or conference?
A message including your registration confirmation number and a link to the workshop or conference description will be sent to the email address you provided. The workshop or conference description will provide additional information.
How long are workshops and conferences?
Every workshop and conference is different. You can find the length of a workshop or conference by viewing the workshop or conference description.
What materials will I need to bring to a workshop or conference?
Please refer to the workshop or conference description to learn about any materials you need to bring to a workshop or conference.
How should I dress for a workshop or conference?
If particular attire is recommended, dress code information will be found on the workshop or conference description.
Where will the workshop or conference take place?
Please refer to the workshop or conference description to learn where a workshop or conference will take place.
When will the workshop or conference take place?
Please refer to the workshop or conference description to learn when a workshop or conference will take place.
Where can I learn about the agenda for a workshop or conference?
Please refer to the workshop or conference description to learn about the agenda for a workshop or conference. Any optional sessions you have selected will appear in your confirmation email and online confirmation page.
What is included with my registration for a workshop or conference?
Please refer to the workshop or conference description to learn more about what is included with your registration for a specific workshop or conference.
If a workshop or conference is at maximum capacity, can I be added to a waitlist?
Some workshops and conferences offer a waitlist option when they are at maximum capacity, and some do not. When the waitlist feature is offered, and a workshop or conference is at maximum capacity, you will be taken to a waitlist form after you click on the registration link. As spots open up, we offer them “first come, first served.” If a spot becomes available, you will be contacted using the information you provided.
Are workshops and conferences accessible for people who require special needs or services?
We strive to make our workshops and conferences accessible to everyone. If you require special needs or services, please indicate your audio, visual, or mobile disability during registration. We will work with you to ensure your needs are met.
How do I register for an event or make a purchase over the phone?
Contact our customer service team at 1-877-345-0691 for assistance over the phone. We are here to help weekdays between 8am - 5pm Eastern Time.
YOU MAY ALSO BE INTERESTED IN...


Preventive Controls for Human Foods Certification Workshop
Multiple Options Available


Preventive Controls for Human Foods - Dairy Foods Processing
03/26/2019
University Park, PA


Key Concepts of Cleaning and Sanitizing
Kerry E. Kaylegian, Ph.D.


Sanitation Controls for Food Processing
Kerry E. Kaylegian, Ph.D.
4


Determining Fat Content in Meat
Jonathan A. Campbell, Ph.D.
14:57


Sanitary Transport of Human and Animal Food
4
1 hour, 30 minutes