The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing, and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a preventive controls qualified individual who has successfully completed training in the development and application of risk-based preventive controls. This course, developed by the Food Safety Preventive Control Alliance (FSPCA), is the standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a preventive controls qualified individual. This course is three days in length, and participants receive a certificate of completion after the training.
- How to develop a Food Safety Plan,How to conduct a Hazard Analysis and Determine Preventive Controls (process, allergen, sanitation, supply-chain, or other), Setting and monitoring Critical Limits (parameters, values)
- Recommended for food safety coordinators and team members
Purdue University MEP
Leadership, Change Leaders, 1st Level Supervisor, Operations Team
Method of Delivery
Face to Face