Preventive Controls for Human Foods - Dairy Foods Processing
Participants will learn the key elements of a food safety plan, good manufacturing practices, 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.
In addition to the Food Safety and Preventive Controls Alliance curriculum, this 3 day course will cover typical hazards associated with dairy processing, use dairy product examples for all breakout work groups, and discuss the transition from the PMO Appendix K HACCP system to a FSMA Hazard Analysis and Risk-Based Prevent Control system. This course is presented by FSPCA-approved instructors from Penn State.
To successfully complete this course and obtain the FSPCA course certificate, participants must be present for the entire course delivery and actively participate in the course exercises.
Who Should Attend
The FDA Preventive Controls for Human Food Rule requires that each food processing facility has a Food Safety Plan that is developed and overseen by a Preventive Controls Qualified Individual. This curriculum is designed for any person that is involved in developing, implementing, and maintaining a Food Safety Plan. This course is appropriate for Food Safety Team coordinators, plant management, quality assurance/control personnel, sanitation supervisors, line operators, artisan and farmstead processors, regulatory personnel, educators and other dairy professionals looking to increase their knowledge of food safety and preventive controls.
- Anyone involved in developing, implementing, and maintaining a food safety plan
- Plant managers
- Quality assurance/control personnel
- Sanitation supervisors
- Artisan and farmstead dairy processors
- Dairy professionals looking to increase their knowledge of food safety and preventive controls
- Key elements of a food safety plan
- Best manufacturing practices
- How to conduct 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
- Requirements of a recall plan
- Common hazards associated with dairy processing
- How to transition from a PMO Appendix K HACCP system to a FSMA Hazard Analysis and Risk-Based Prevent Control system
Frequently Asked Questions
Multiple Options Available