FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD WORKSHOP

Presented by

Jeff Kronenberg, M.S., Food Safety Practitioner and Assistant Professor (Retired)

Food Safety Northwest, LLC

Assistant Instructors

Food Safety Northwest, LLC

FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD WORKSHOP – 2.5 DAYS WORKSHOP

EARN A PREVENTIVE CONTROLS

QUALIFIED INDIVIDUAL (PCQI) CERTIFICATE

BECOME A PCQI!

COURSE DESCRIPTION

As part of the Food Safety Modernization Act (FSMA), FDA has rolled out the Preventive Controls for Human Food (PCHF) regulation (21 CFR 117) to ensure safe processing, packing, and holding of food products for human consumption in the USA. The PCHF rule requires FDA-registered processing facilities to have a Preventive Controls Qualified Individual (PCQI) person (21 CFR 117.180 (c ) (1)). The PCQI acts as a food safety resource person, and must be trained through an FDA recognized course, or have equivalent work experience. The PCQI roles are to:

• Develop a written food safety plan for each type of food product manufactured
• Review monitoring and corrective action records
• Validate preventive controls
• Conduct reanalysis of the food safety plan

This 2.5-day course, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the FDA recognized course for training PCQI’s and covers new GMP and Preventive Controls requirements.

LEARNING OBJECTIVES

• Gain an understanding of requirements for the PCHF regulation
• Understand the role of new GMP rules and prerequisite programs in building a foundation for a food safety system
• Lean how to conduct a hazard analysis and identify appropriate preventive controls
• Receive hands-on experience in writing a food safety plan

WHO SHOULD ATTEND

• Food safety managers
• Plant managers and supervisors
• QA/QC managers, supervisors, and technicians
• Regulatory and public health personnel
• Auditors from certification bodies
• Supply chain managers
• Food brokers
• HACCP team members

DELIVERABLES

Each course participant will receive:

1. FSPCA workshop manual (available in hard copy or flash drive)
2. Team exercise workbook
3. Certificate of Completion issued by AFDO & IFPTI, carrying a unique registration number
4. Continental breakfasts: Days 1 & 2
5. Lunch: Days 1 & 2 Brunch: Day 3
6. Full beverage (coffee, tea, soft drinks, juice) and snack service

COURSE LOCATION

La Quinta Inn and Suites
539 Pole Line Rd E., Twin Falls, ID 83301

COURSE FEE

• Course fee: $790.00 per person  10% Early Bird Discount for first 10 registrations!
• Special needs or food requests: events@fsnwllc.com
• Technical Questions? Call FSNW @ (208) 426-0228  or jk@fsnwllc.com

AGENDA

INSTRUCTOR

Jeff Kronenberg is not only an FSPCA registered lead instructor for the PCHF course, but also assisted the FSPCA in vetting the training materials before they were released to food industry audiences. Jeff has 35 years of experience in providing food safety training and on-site technical assistance in implementing HACCP or FSMA food safety plants. He has served in QA and food safety positions with Frito-Lay, J.R. Simplot Company, PowerBar, AIB International, and as an Assistant Professor of Extension Food Processing at the University of Idaho. Jeff currently operates Food Safety Northwest, a regional consulting and training company located in Boise, Idaho.