Preventive Controls for Animal Food
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
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