FSPCA Preventive Controls for Human Food Course
Oct 11-13th 2016
Hilton Garden Inn Milwaukee Park Place
11600 West Park Place, Milwaukee, Wisconsin, 53224
414-359-9823
Introduction to FSPCA Preventive Controls for Human Food Course
The new FSMA regulation requires that every processing facility have at least one individual trained by the Food Safety Preventive Controls Alliance (FSPCA) overseeing the implementation of the facility’s food safety plan and other key tasks. This person is called a ‘Preventive Controls Qualified Individual’. This course will prepare individuals to receive FSPCA certification.
Accelerated University has created a specialized 2.5-day training course, FSPCA Preventive Controls for Human Food course developed and taught by FSPCA Lead Instructors Jeff Kronenberg, M.S and Dr. Mark A. Daeschel utilizing FSPCA-developed training materials.
Who is this for?
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, Regulatory Personnel.
Additional Resources
- Preventive Controls Final Rule Fact Sheet
- Preventive Controls Final Rule
- FDA FSMA Frequently Asked Questions
- FSMA Timeline for Businesses
Schedule
Day One
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 Two
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 Three
Chapter 12: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures Recall Plan
Chapter 15: Regulation Overview – cGMP and Hazard Analysis and Risk-Based Preventive Controls for Human Food
Chapter 16: Resources for Preparing Food Safety Plans
Quiz
Wrap Up
Deliverables
- The workshop fee covers all course materials including an FSCPA Manual.
- One instructor per 30 participants will offer a high-quality training environment and more opportunities for individual attention.
- Interactive team exercises enhance learning environment.
- Registered Certificate of Training issued by AFDO (Proof that the participant was trained under an FDA recognized curriculum).
- The workshop cost includes a $50 certificate fee by AFDO.
- Full breakfast on day 1, continental breakfast on days 2 and 3, lunch, snacks, coffee, soda and tea. Coffee service includes coffee, decaf coffee and an assortment of teas. Please request special dietary needs in advance during the registration process.
Registration
- The workshop fee is $750 per person. If 2 or more people from the same company register at the same time, it’s $700 per person. The group discount gives you $50 off per person.
- The workshop cost includes a $50 certificate fee by AFDO.
- Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee. Tax deductible under IRS Section 1.162.5. *Certain restrictions may apply; refer to your accounting department for specific applicability.