In-person Preventive Controls for Human Foods Certification WorkshopIn-person Preventive Controls for Human Foods Certification Workshop

In-person Preventive Controls for Human Foods Certification Workshop
June 11-13, 2024

Time:    
June 11-12:      9:00 am to 5:00 pm (EST)
June 13:           9:00 am to 12:00 pm (EST)

Location:
Live Course that will be held In-person with instructor interactions
2510 River Drive Knoxville TN, 37996

Cost:
Complete Course $650.00

Purpose:
The Preventive Controls for Human Foods Certification Workshop provides the credentials to meet FDA requirements for development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations and to be recognized as a Preventive Controls Qualified Individual.  This 3-day course was developed by the Food Safety Preventive Controls Alliance (FSPCA), a broad-based public private alliance created by the U. S. Food and Drug Administration (FDA) and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH), in cooperation with the Association of Food and Drug Officials.

Who Should Attend:
The Preventive Controls Rule requires that each facility have Qualified Preventive Control individuals (PCQI) for the development and implementation of Hazard Analysis and Risk-based Preventive Controls for Human Foods. The course provides training and certification in order to meet those requirements. The curriculum is designed for food industry professionals with responsibility for a company’s Food Safety Plan in terms of development, implementation or maintenance of food safety activities.  It is suitable for those working in any area of the facility where preventive controls will be used (quality, sanitation, operations, logistics, maintenance, etc), or where knowledge of the rule will be helpful (sales, marketing, upper management).

The course includes group exercises to create the basic components of a Food Safety Plan as part of the learning and implementation of materials for each Chapter.

Curriculum
Day 1
Chapter 1: Introduction to Course
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

Day 2
Chapter 7: Hazard Analysis and Preventive Controls Determination
Chapter 8: Process Preventive Controls
Chapter 9: Food Allergen Preventive Controls
Chapter 10: Sanitation Preventive Controls
Chapter 11: Supply Chain Preventive Controls

Day 3
Chapter 12: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview—cGMP and Hazard Analysis and Risk Based Preventative Controls for Human Food

Instructors
• Dr. Mark Morgan, Food Processing Engineer, University of Tennessee
• Nathan Miller, Creamery Manager, University of Tennessee