April 18 - 20, 2018 (2.5 Days Course) | 8:00 AM - 5:00 PM (finishing by 1:00 PM on Friday)
Location: University of Phoenix (6 Centerpointe Dr., Room 223, La Palma, CA 90623)
Instructor: Nancy Scharlach (Lead Instructor Certified by FSPCA | The President and Chief Technical Director for Soterian Systems, LLC)
This course is developed by the FSPCA (Food Safety Preventive Controls Alliance), and upon successful completion, the Certificate of Training is issued electronically by FSPCA, AFDO(Association of Food and Drug Officials) and IFSH (Institute for Food Safety and Health).
Under Preventive Controls for Human Food, FDA introduced the concept of PCQI. PCQI (Preventive Controls Qualified Individual) is required to perform certain activities of ensuring and validating if a food manufacturing facility complies with the applicable rules. To become a PCQI, one should be a qualified individual who has “successfully completed training in the development and application of risk-based preventive controls.”
Responsibilities of a PCQI include overseeing or performing 1) preparation of the Food Safety Plan, 2) validation of the preventive controls, 3) records review, 4) reanalysis of the Food Safety Plan and other activities as appropriate to the food.
Designed for the Preventive Controls Qualified Individual (PCQI), this training course will be offered based on the standardized curriculum designed by FSPCA and recognized by FDA. At the end of this highly interactive training, you will be able to learn the new FDA requirements for development and application of hazard analysis and risk-based preventive controls.
The agenda is intended to be covered in a 2.5 day (20 hours) course, including frequent opportunities for review and classroom exercises designed to provide learning opportunities for understanding Preventive Controls for Human Food regulation requirements. The time allotted to each section will vary based on the audience, level of familiarity and experience with Good Manufacturing Practices and risk‐based food safety principles, as well as the food product and processing under consideration. A typical agenda appears below.
Chapter 1 Introduction to Course and Preventive Controls
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 Resources for Preparing Food Safety Plans
Chapter 8 Hazard Analysis and Preventive Controls Determination
Chapter 9 Process Preventive Controls
Chapter 10 Food Allergen Preventive Controls
Chapter 11 Sanitation Preventive Controls
Chapter 12 Supply‐chain Preventive Controls
Chapter 13 Verification and Validation Procedures
Chapter 14 Record‐keeping Procedures
Chapter 15 Recall Plan
Chapter 16 Regulation Overview – cGMP, Hazard Analysis, and Risk‐Based Preventive Controls for Human Food