Currently Not Being Offered
Iowa State University Department of Food Science and Human Nutrition and Department of Animal Science
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 that certain activities 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 Food Safety Preventive Control Alliance (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.” This course is three days and provides a certificate of completion after the training.
Who Should Attend
- Those wanting to be Preventive Control Qualified Individual
- Those wanting to be Preventive Control Qualified Auditors
- Food Safety coordinators and team members
- Quality control, quality assurance, sanitation and food production
Discussion Topics
- How to develop a Food Safety Plan
- How to conduct a Hazard Analysis
- Determine Preventive Controls (process, allergen, sanitation, supply-chain, or other)
- Setting and monitoring Critical Limits (parameters, values)
- Implementing Corrective Actions or Corrections
- Validation and Verification Procedures
- Record Keeping Requirements
- Examples of FDA Approved Food Safety Plans
Agenda
Example Agenda
Day 1
Check In: 7:30 am – 8:00 am
Workshop: 8:00 am – 4:30 pm
Day 2
Workshop: 8:00 am – 4:30 pm
Day 3
Workshop: 8:00 am – 11:30 am
YOU MUST ATTEND ALL SESSIONS AND DAYS TO BE CERTIFIED
Where
TBA
Cost and Registration
Cost: $175 for Produce Processors selling in Iowa and $575 for Non-Produce Processors
Registration: TBA
This fee includes course materials, lunch , and refreshment breaks. Pre-registration is required to attend this course. No walk-in registrations will be accepted. Class size is limited to 30. Payment method: Online only. VISA, MasterCard or Discover are accepted. Cancellation Policy: Full refunds will be offered to those who cancel in writing within 2 weeks of course date.
Parking
TBA
Lodging
You are responsible for all travel accommodations to and from the workshop.
*This course is sponsored by the Department of Food Science and Human Nutrition