Preventive Controls for Human Foods - December 12-14

This workshop provides credentials to meet FDA requirements for development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations.
Preventive Controls for Human Foods - December 12-14 - News

Updated: September 9, 2017

Preventive Controls for Human Foods - December 12-14

The Preventive Controls for Human Foods Certification Workshop provides the credentials to meet FDA requirements for development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. This 2 1/2 day course was developed by the Food Safety Preventive Controls Alliance, a broad-based public private alliance created by the U. S. Food and Drug Administration (FDA), and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials. This course is presented by certified instructors from Penn State.

When

Tuesday, December 12, 2017 - Thursday, December 14, 2017

Registration Deadline: Friday, December 8, 2017

Where

Penn State Food Science Outreach Room
252 Rodney A Erickson Food Science Bldg
University Park, PA 16802

Who Should Attend

The Preventive Controls Rule requires that each facility have Qualified Preventive Control individuals for the development and implementation of Hazard Analysis and Risk-based Preventive Controls for Human Foods. The course provides training and a certificate in order to meet those requirements. The curriculum is designed for food industry professionals with responsibility for a company’s Food Safety Plan in terms of development, implementation or maintenance of food safety activities. It is suitable for those working in any area of the facility where preventive controls will be used (quality, sanitation, operations, logistics, maintenance, etc), or where knowledge of the rule will be helpful (sales, marketing, upper management).

Course Details

The two and a half day course provides instruction into the development of a Food Safety Plan as required by FDA as part of Food Safety Modernization Act. Participants will 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, allergen, and supplier) along with the appropriate verification and validation procedures, and understand the requirements of a recall plan.

This training was developed by FSPCA (Food Safety Preventive Controls Alliance) and is delivered by Penn State instructors.

For More Information

Find the detailed agenda, cost, register online with Cvent.

Instructors

Food safety training – HACCP, FSMA Preventive Controls, ServSafe, volunteer organizations, farmers’ markets, etc Control of food spoilage and foodborne pathogens Quality systems – sanitation, allergens, environmental testing, sustainability and auditing Food processing and preservation Food supply chain – supplier control, traceability and recall FSMA - Preventive controls for human food FSMA - Preventive controls for animal feed

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