INTRODUCTION TO GMP’S, PREVENTIVE CONTROLS, AND FSMA WORKSHOP
THIS WORKSHOP MEETS THE FDA QUALIFIED INDIVIDUAL TRAINING REQUIREMENTS FOR FOOD HYGIENE AND FOOD SAFETY IN THE FSMA PREVENTIVE CONTROLS FOR HUMAN FOOD RULE, SECTION 21 CFR 117.4
COURSE DESCRIPTION
Taught by recognized food safety experts of the Pacific Northwest, this one-day overview course is especially designed for line workers, QC personnel, sanitors, supervisors, and other employees of food processing operations. It provides a great introduction to food safety, GMP’s, Preventive Controls, and new Food Safety Modernization Act (FSMA) rules. It is also a valuable prerequisite educational program to prepare participants to take the 2.5 day FSPCA Preventive Controls for Human Food Course (“PCQI Certification”).
Participants will spend one-half day learning about GMP’s and prerequisite programs. This includes the recently updated FDA GMP rules, which are required by both state and federal food regulators. The second half of course material will be devoted to introducing participants to the new Food Safety Modernization Act (FSMA), with a focus on the Preventive Controls for Human Food regulation (21 CFR 117). Other new FSMA regulations will be presented. During the workshop, interactive team exercises and electronic participant response technology will be deployed to enhance the learning experience.
Agenda
- Welcome, Introductions, Agenda Review, Expectations
- Overview of Food Safety, Prerequisite Programs, HACCP, & Preventive Controls
- The Science of Food Hazards
- A Brief History of Food Safety Regulations
- The New FSMA GMP Regulation (21 CFR 117 Subpart B)
- Other Prerequisite Food Safety Programs
- GMP Video
- Overview of the Food Safety Modernization Act
- HACCP Video
- Preventive Controls for Human Food Rule (PCHF)
- PCHF Video
- Preventive Controls for Animal Food Rule (PCAF)
- Sanitary Transportation of Human and Animal Food
- Foreign Supplier Verification Rule
- Mitigation Strategies to Protect Food against Intentional Adulteration (Food Defense)
- Individual and Team Exercises
- Wrap Up and Q & A Session
WHO SHOULD ATTEND
Operators, Leads, and Sanitation personnel
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
Idaho State Department of Agriculture
2270 Old Penitentiary Rd, Boise, ID 83712
WHY ATTEND THIS COURSE
– Enhance your professional development and upgrade your resume with a new training
– Facilitate your company completing a successful BRC, SQF, or PrimusGFS audit
– Facilitate compliance of your operation with FDA QI Training requirements
We use the latest interactive participant engagement technologies to ensure this will be a meaningful and enjoyable learning experience!
COURSE FEE
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- Course fee: $295 per person 10% discount for first 10 people to register!
- Special needs or food requests: events@fsnwllc.com
Technical Questions? Call FSNW @ (208) 426-0228 or jk@fsnwllc.com