FSPCA Preventive Controls for Human Food Course

February 27 - March 1, 2019


Registration for this course is temporarily closed for maintenance


The new FSMA regulation requires every processing facility to have at least one trained or experienced resource person or "Preventive Controls Qualified Individual- QI" who has completed a specialized training course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA) that is recognized by the FDA. This person will oversee the implementation of the facility’s food safety plan and other key tasks. (See 21CFR117.180 (c) (1))

Who Should Attend

Personnel associated with facilities registered with FDA, including processors, warehouses, packinghouses, distributors, handlers, importers, and others. Director/VP Food Safety, Maintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance coordinators & Managers, Safety Managers, Training Supervisors, Lead Technicians, Packaging Supervisors & Managers, Auditors, Insurance and Marketing specialists, Regulatory Personnel, Extension personnel and Students.

Suggested Knowledge (not required)

Previous training in US cGMPs, Food Safety & HACCP, and knowledge of food processing and quality/safety is desired but not necessary.

Deliverables

  • The workshop fee covers all course materials including an FSPCA Manual (slides contained within the manual), workbook forms and the certificate
  • Interactive team exercises on Foods Processing: Dairy, bakery, acidified, processed foods
  • Registered Certificate of Training issued by IFPTI/FSPCA (proof that the participant was trained under an FDA recognized curriculum. 21CFR117.180 (c) (1)).
  • The workshop cost includes a $50 certificate and $35 (+S&H) for the book fees to IFPTI. Also includes other handouts
  • Includes 2 lunches and breaks (snacks, water, coffee, soda and tea)

When:

February 27 - March 1, 2019

Registration cost:

$500 until February 10, $600 after February 10th

Where/Directions:

MSU Coastal Research & Extension Center
1815 Popp's Ferry Road
Biloxi, MS 39532
Room: A103

Hotels nearby with good rates:

La Quinta Inn & Suites Biloxi
Beau Rivage Resort & Casino
Scarlet Pearl Casino Resort
Courtyard by Marriott Biloxi North/D'Iberville
IP Casino Resort Spa Suburban Extended Stay Hotel
DoubleTree by Hilton Hotel Biloxi

Tentative Agenda

The agenda is intended to be covered in a 2.5 days (~20 hours) course, including frequent opportunities for review and classroom exercises designed to provide learning opportunities for understanding Preventive Controls for Human Food regulation requirements. The time allotted to each section will vary based on the audience, level of familiarity and experience with Good Manufacturing Practices and risk-based food safety principles, as well as the food product and processing under consideration.

Instructor: Dr. Juan L. Silva, FSPCA Lead Instructor and Trainer of Trainers

Wednesday, February 27, 2019 (8:30 a.m. To 5:30 p.m.)
ChapterCourse
Chapter 1Introduction to Course, differences with PMO and Preventive Controls
Chapter 2Food Safety Plan Overview
Break
Chapter 3Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4Biological Food Safety Hazards
Lunch
Chapter 5Chemical, Pysical and Economically Motivated Food Safety Hazards
Break
Chapter 6Preliminary Steps in Developing a Food Safety Plan
Chapter 7Resources for Preparing Food Safety Plans
Review and Questions
Chapter 8Hazard Analysis and Preventive Controls Determination
Exercise
Thursday, February 28, 2019 (8:30 a.m. To 5:30 p.m.)
ChapterCourse
Chapter 8Excercise (cont.)
Chapter 9Process Prevention Controls
Lunch
Chapter 10Food Allergen Preventive Controls
Break
Chapter 11Sanitation Preventive Controls
Chapter 12Supply-chain Preventive Controls
Exercise
Review and Questions
Friday, March 1, 2019 (8:30 a.m. To 12:30 p.m.)
ChapterCourse
Chapter 13Verification adn Validation Procedures
Chapter 14Record-keeping Procedures
Break
Chapter 15Recall Plan
Chapter 16Regulation Overview - cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
Appendices and Model Food Plans
Wrap Up

Appendices

Appendix 1: FDA Regulation on GMPs, Hazard Analysis, and Risk-based preventive Controls for Human Food, 21CFR117
Appendix 2: Food Safety Plan Worksheets
Appendix 3: Model Food Safety Plan Teaching Example
Appendix 4: Foodborne Pathogen Supplementary Information
Appendix 5: Sanitation Basics
Appendix 6: Hygienic Zoning and Environmental Monitoring
Model Food Plans (tentative): Fluid milk, ice cream, cheese

Additional Information

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