Ensure foods safety across the food supply chain with ISO 22000
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.”
Duration: 3 Days
Topics to be covered in this course include:
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
Participants will learn through lectures, case studies, group exercises and discussions.
Exam Details (Duration & Format)
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
This course is specially designed for:
The course content and structure are designed by the domain experts from TÜV SÜD.
TÜV SÜD 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.
World-class training – by learning from TÜV SÜD’s industry experts and training specialists
Interactive learning style – with interactive formats such as lectures, illustrations and simulations are used
Networking opportunity – where you can meet and build network with like-minded individuals at our instructor-led training
Gain a competitive edge – by getting trained by experts known in the fields of safety, security and sustainability
Bosnia and Herzegovina