Using FDA-recognized materials, our FSPCA-trained lead instructors prepare you to be a Qualified Individual in compliance with FSMA’s Preventive Controls for Human Food rule. Learn to develop and apply risk-based preventive controls that enable you to implement a proactive and systematic food safety program as required by the FDA.
Agenda
Day 1 (9 a.m. – 6 p.m. CT)
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
Chapter 7
Resources for Preparing Food Safety Plans
Day 2 (9 a.m. – 6 p.m. CT)
Review
Review and Questions
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 3 (9 a.m. – 6 p.m. CT)
Review
Review and Questions
Chapter 13
Verification and Validation Procedures
Chapter 14
Record-keeping Procedures
Chapter 15
Recall Plan
Chapter 16
Regulation Overview: cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
Wrap Up
Wrap Up