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 […]
