208.426.0228

 

Preventive Controls for Human 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 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 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 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 one-day workshop.

 

LEARNING OBJECTIVES

  • Gain an understanding of FDA 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

Hilton Garden Inn

1741 Harrison Street North

Twin Falls, ID 83301

DELIVERABLES

Each course participant will receive:

  • FSPCA workshop manual – electronic copy
  • Team exercise workbook
  • Certificate of Completion issued by AFDO & 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 AFDO, you must take the Part 1 Online course first. This will take about 7 to 12 hours to complete 16 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. We will have a limited number of hard copy manuals available for cash purchase ($30) at the Part 2 workshop.

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.

To Register for Part 1: Online

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 AFDO-registered PCQI Certificate!

To Register for Part 2: Live Workshop

Cost: USD $395.00    

COURSE AGENDA  (8am -5pm)

  • Chapter 1: Introduction to 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
  • Chapter 7: Resources for Food Safety Plans
  • Chapter 8: Hazard Analysis & 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
  • Chapter 13: Verification and Validation Procedures
  • Chapter 14: Record Keeping Procedures
  • Chapter 15: Recall Plan
  • Chapter 16: Regulation Overview
  • Group Activity: Build Model Food Safety Plans

 

THIS IS AN AFDO REGISTERED COURSE.