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Preventive Control for Human Food

March 14, 2023

$650

​The ​Current ​Good ​Manufacturing ​Practice, ​Hazard ​Analysis, ​and ​Risk-based ​Preventive ​Controls ​for ​Human ​Food ​FDA ​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 ​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.” ​

Upon ​completion ​of ​this ​course, ​the ​trainee ​will ​become ​a ​FDA-recognized ​“Preventive ​Controls ​Qualified ​Individual” ​(PCQI). ​The ​course ​covers:

  • How ​to ​create ​a ​Food ​Safety ​Plan ​meeting ​the ​FDA ​requirements ​as ​required ​by ​the ​Food ​Safety ​Modernization ​Act ​(FSMA).
  •  How ​to ​conduct ​a ​Hazard ​Analysis, ​and ​differentiate ​between ​prerequisite ​programs ​and ​risk-based ​preventive ​controls.
  • Guidelines ​for ​choosing ​Critical ​Limits, ​setting ​up ​monitoring ​programs, ​and ​implementing ​corrective ​actions ​when ​deviations ​occur.
  • Documentation ​for ​all ​aspects ​of ​the ​PCHF-required ​Food ​Safety ​Plan ​including ​verification ​and ​validation ​activities, ​monitoring, ​corrective ​actions, ​and ​records ​review.

ADDITIONAL NOTES: To ​complete ​the ​course, ​a ​participant ​must ​be ​present ​for ​the ​entire ​workshop ​and ​actively ​participate ​in ​all ​of ​the ​presented ​exercises.

INSTRUCTORS: ​This ​course ​is ​being ​taught ​by ​FSPCA ​Lead ​Instructors ​that ​have ​been ​trained ​to ​teach ​the ​FDA ​recognized ​standardized ​curriculum. ​

Program ​Coordinator ​and ​Lead ​Instructor: ​Amanda ​Kinchla, ​Extension ​Assistant ​Professor/Food ​Safety ​Specialist, ​University ​of ​Massachusetts
413-545-1017, ​amanda.kinchla@foodsci.umass.edu(link sends e-mail)LODGING: ​Rooms ​are ​NOT ​included ​in ​the ​registration ​fee. ​

There is a room block for participants at a rate of $169/night plus fees for those that reserve their room no later than March 6th using promo code: PCH23C at the Hotel UMass(link is external). Additionally, ​there ​are ​a ​variety ​of ​lodging ​options ​available ​in ​the ​area, ​which ​can ​be ​found ​here: ​http://www.umass.edu/visitorsctr/lodging .

Speaker(s) / Instructor(s):
Amanda Kinchla, Lynne McLandsborough, Christina Allingham
How to Participate:

This is an in-person training program that includes 20 hours of instruction. The participant manual, lunch, coffee breaks, and certificate fees are included with the registration fees.

Registration Deadline:
Sunday, March 6, 2022 – 11:59pm

Details

Date:
March 14, 2023
Cost:
$650
Event Categories:
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Website:
https://na.eventscloud.com/ereg/index.php?eventid=737457&

Organizer

UMass Extension
Phone
(413) 577-3976
Email
lmckeag@umass.edu

Venue

IALS Conference Center
240 Thatcher Rd
Amherst, MA 01003 United States
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