Preventive Controls for Animal Food- Blended Course

September 11, 2019

COURSE DESCRIPTION

As part of the Food Safety Modernization Act (FSMA), FDA has rolled out the Preventive Controls for Animal Food (PCAF) regulation (21 CFR 507) to ensure safe processing, packing, and holding of feed, pet food, and ingredient products for animal consumption in the USA. The PCAF rule requires FDA-registered  facilities to have a Preventive Controls Qualified Individual (PCQI) person (21 CFR 507.53).  The PCQI acts as a food safety resource person, and must be trained through 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
  • Provide written justifications for extending validation or voiding validation, and for extending the record review timeframe

This two part course, developed by the Food Safety Preventive Controls Alliance (FSPCA), uses the FDA recognized course materials for training PCQI’s. The blended course is a convenient alternative to the standard 2.5 day in-person course. It requires an initial Part 1 online course from IFPTI, in combination with a live, in person Part 2 workshop that is only one day.

LEARNING OBJECTIVES

  • Gain an understanding of FDA requirements for the PCAF regulation
  • Understand the role of new GMP rules and 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

  • Feed 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
  • Feed/Pet Food Safety team members

 

COURSE LOCATION

Hilton Garden Inn
1741 Harrison Street North
Twin Falls, ID 83301

 

(208) 733-8500

WHO SHOULD ATTEND

Each course participant will receive:

  • FSPCA workshop manual – electronic copy
  • Team exercise workbook
  • Certificate of Completion issued by AAFCO & IFPTI, carrying a unique registration number
  • Continental breakfast
  • Buffet Lunch
  • Full beverage (coffee, tea, soft drinks, juice) and snack service

REGISTRATION

To receive the official PCQI certificate from AAFCO and IFPTI, you must take the Part 1 Online course first. This will take about 7 to 12 hours to complete 10 modules, depending on the participant.  After completing Part 1, you may take the Part 2 Live course offered by FSNW. A course manual is necessary to complete Parts 1 & 2, but the good news is that a free electronic version is available for download. Click here to download the manual. To purchase a hard copy from the IFPTI bookstore, click here. For detailed  directions from IFPTI on how the blended course works, click here.

The Blended course requires only one day at an “in-person” workshop, in combination with an online course!  You will receive the same PCQI certificate as the one issued for the 2.5 day public workshop.  This is a great option for those who can’t commit their time for 2.5 days, and it is significantly less expensive.  The blended course will be taught by seasoned food safety practitioners who each have over 20 to 30 years working experience in food safety and are highly rated for their interactive training methods.

Please register for the Part 1 Online course here. Once enrolled, you can begin the course immediately. You will also receive an automated enrollment confirmation email. You have 6 months to complete the online course.
Upon completion of Part 1, you will receive an enrollment ticket and a completion email. Present either the enrollment ticket or completion email to your Part 2 lead instructor.

Cost: USD $198.00    

The fee includes a $50 charge for an AAFCO-registered PCQI Certificate!

To Register for Part 2:
Live Workshop

 

Cost: USD $395.00    

 

COURSE AGENDA (8am – 5pm)

● Chapter 1: Regulatory Overview and Introduction to the Rule
● Chapter 2: Current Good Manufacturing Practices
● Chapter 3: Animal Food Safety Hazards
● Chapter 4: Overview of the Food Safety Plan
● Chapter 5: Hazard Analysis & Preventive Controls Determination
● Chapter 6: Preventive Controls Management Components
● Chapter 7: Process  Controls
● Chapter 8:Sanitation Controls
● Chapter 9:Supply Chain Applied Controls
● Chapter 10: Recall Plan
● Group Activity: Build Model Animal Food Safety Plans