FSPCA Preventive Controls for Human Food

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.


Course Objectives:

  • 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 Background

  • Recommended for food safety coordinators and team members
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Course ID

99999969

Skill Focus

Smart Business

Instructor(s)

Purdue University MEP

Employee Type

Leadership, Change Leaders, 1st Level Supervisor, Operations Team

Method of Delivery

Face to Face

Estimated Effort

TBA

Cost

Negotiable