About the Course
This FSPCA Preventive Controls for Human Food course is the “standardized curriculum” recognized by the FDA. This course covers regulation Title 21 CFR 117 – Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food. The course will go in-depth with requirements for Hazard Analysis and Risk-Based Preventive Controls based food safety training. Course participants will get familiar with all requirements of Preventive Controls based food safety plan and how to design the plan, and upon successful completion of the course become a Preventive Controls Qualified Individual (PCQI).
Who Should Attend
Director/VP Food Safety, Maintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance Coordinators & Managers, Safety Managers, Training Supervisors, Lead Technicians, Packaging Supervisors & Managers, Regulatory Personnel.
The workshop fee covers all course materials including an FSCPA Manual.
Continental breakfast each morning. Both days include lunch, snacks, coffee, soda, and tea. Coffee service includes coffee, decaf coffee and an assortment of teas.
The course fee is $750/ each individual with printed materials and $740/ each individual with electronic materials.