Hilton Garden Inn Milwaukee Park Place
11600 West Park Place, Milwaukee, Wisconsin, 53224
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.
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.
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
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
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