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)
Logistics
When:
February 27 - March 1, 2019Registration cost:
$500 until February 10, $600 after February 10thWhere/Directions:
MSU Coastal Research & Extension Center1815 Popp's Ferry Road
Biloxi, MS 39532
Room: A103
Hotels nearby with good rates:
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.)
Chapter | Course |
---|---|
Chapter 1 | Introduction to Course, differences with PMO and Preventive Controls |
Chapter 2 | Food Safety Plan Overview |
Break | |
Chapter 3 | Good Manufacturing Practices and Other Prerequisite Programs |
Chapter 4 | Biological Food Safety Hazards |
Lunch | |
Chapter 5 | Chemical, Pysical and Economically Motivated Food Safety Hazards |
Break | |
Chapter 6 | Preliminary Steps in Developing a Food Safety Plan |
Chapter 7 | Resources for Preparing Food Safety Plans |
Review and Questions | |
Chapter 8 | Hazard Analysis and Preventive Controls Determination |
Exercise |
Thursday, February 28, 2019 (8:30 a.m. To 5:30 p.m.)
Chapter | Course |
---|---|
Chapter 8 | Excercise (cont.) |
Chapter 9 | Process Prevention Controls |
Lunch | |
Chapter 10 | Food Allergen Preventive Controls |
Break | |
Chapter 11 | Sanitation Preventive Controls |
Chapter 12 | Supply-chain Preventive Controls |
Exercise | |
Review and Questions |
Friday, March 1, 2019 (8:30 a.m. To 12:30 p.m.)
Chapter | Course |
---|---|
Chapter 13 | Verification adn Validation Procedures |
Chapter 14 | Record-keeping Procedures |
Break | |
Chapter 15 | Recall Plan |
Chapter 16 | Regulation 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, 21CFR117Appendix 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
- Draft Guidance for Industry: Hazard Analysis and Risk-Based Preventive Controls for Human Food
- Draft Guidance for Industry: Describing a Hazard That Needs Control in Documents Accompanying the Food, as Required by Four Rules Implementing FSMA
- Guidance for Industry: What You Need to Know About the FDA Regulation: Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food; Small Entity Compliance Guide
- Draft Guidance for Industry: Classification of Activities as Harvesting, Packing, Holding, or Manufacturing/Processing for Farms and Facilities