FOOD SAFETY PREVENTIVE CONTROL ALLIANCE (FSPCA)’S PCQI-PREVENTIVE CONTROLS FOR HUMAN FOODS
The mission of Food Safety Preventive Controls Alliance (FSPCA) is to support safe food production for the U.S. market by developing a core curriculum and corresponding technical & educational material about food safety risk-reduction preventive controls that complies with relevant federal regulations. FSPCA has developed this training material for a variety of delivery modes, including classroom-based face-to-face, hands-on and distance-learning modules and hybrid mechanisms of delivery of the training to the industry.
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires certain activities which must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
TÜV SÜD South Asia conducts a 2.5 days Preventive Controls for Human Foods – PCQI training program as per Food Safety Preventive Control Alliance (FSPCA). The course, taught by FSPCA Lead Instructors, concentrates on FDA-recognized standardized curriculum. Our instructors will share their experiences and knowledge as per the standards requirement.
COURSE CONTENT / OUTLINE
Day 1 (8 Hours)
Preface: Overview and Agenda for participant course
Background on U.S. Food Safety System
Chapter 1: Introduction to course and Preventive controls and Exercise
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards and Exercise
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan and Exercise
Chapter 7: Resources for Food Safety Plans
Day 2 (8 Hours)
Chapter 8 : Hazard Analysis and Preventive Controls Determination Explain Exercise
Chapter 9 : Process Preventive Controls and Exercise
Chapter 10: Food Allergen Preventive Controls and Exercise
Chapter 11: Sanitation Preventive Controls and Exercise
Chapter 12: Supply-Chain Preventive Controls and Exercise
Day 3 (4 Hours)
Chapter 13: Verification and Validation Procedures & Exercise
Chapter 14: Record-Keeping Procedures & Exercise
Chapter 15: Recall Plan
Chapter 16: Regulation Overview - cGMP, Hazard Analysis and Risk-Based Preventive Controls for Human Food
WHO SHOULD ATTEND?
Experience in food chain, HACCP, GMP, GHP, etc.
Prior understanding of relevant food safety legislation & pre-requisite programs
EXAM DETAILS (DURATION, PATTERN)
Participants will be assessed throughout the course through:
Continuous Evaluation: Punctuality, presentation skills, interactive approach, involvement, role-play, daily tests, etc.
Written Examination: (Open book) at the end of the course
Participants completing the course will be presented with certificate from FSPCA as “Preventive controls qualified individual for Human Food”.
Certificates issued by: Illinois Institute of Technology-Institute of Food Safety & Health, International Food Protection Training Institute, Association of Food and Drug Officials / Association of American Feed control Officials.
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Bosnia and Herzegovina