FSPCA PREVENTIVE CONTROLS FOR HUMAN FOODS WORKSHOP-Twin Falls 2019

FSPCA PREVENTIVE CONTROLS FOR HUMAN FOODS WORKSHOP

PRESENTED BY FOOD SAFETY NORTHWEST, LLC

 

MAY 15-17, 2019   TWIN FALLS, IDAHO

 

BECOME A PCQI!

 

COURSE DESCRIPTION

As part of the Food Safety Modernization Act (FSMA), FDA has rolled out the new 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 by a FDA recognized course, or have equivalent work experience. The PCQI roles are to:

  • Develop a food safety plan
  • 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.

 

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

COURSE LOCATION

Glanbia Nutritionals corporate offices

121 4th Avenue South

Twin Falls, ID 83301

 

Parking: Free Parking on-site

 

DELIVERABLES

Each course participant will receive:

  1. FSPCA workshop manual
  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

REGISTRATION

AGENDA

Day One (8am -5pm)

  • Chapter 1: Introduction to Course and Preventive Controls
  • Chapter 2: Food Safety Plan Overview
  • Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
  • Chapter 4: Biological Food Safety Hazards
  • Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
  • Chapter 6: Preliminary Steps in Developing a Food Safety Plan

 

Day Two (8am -5pm)

  • Chapter 7: Resources for Preparing Food Safety Plans
  • Chapter 8: Hazard Analysis and Preventive Controls Determination
  • Chapter 9: Process Preventive Controls
  • Chapter 10: Food Allergen Preventive Controls
  • Chapter 11: Sanitation Preventive Controls
  • Chapter 12: Supply Chain Preventive Controls

Day Three (8am- 1pm)

  • Chapter 13: Verification and Validation Procedures
  • Chapter 14: Record-keeping Procedures
  • Chapter 15: Recall Plan
  • Chapter 16: Regulation Overview
  • Quiz & Wrap Up

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 over 34 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.

THIS IS AN AFDO REGISTERED COURSE, #REG-005979