About

Wednesday, May 6, 2020 - Friday, May 8, 2020

8:30 AM - 5:00 PM each day (Noon on Friday)

 


Register

Registration open through 5/1/2020 4:00 PM


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Details

Course Description:

Developed by the FSPCA, this course serves as the standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a Preventive Controls Qualified Individual (PCQI) under Title 21 of the Code of Federal Regulations Part 117 (21 CFR 117). The Preventive Controls for Human Food rule is intended to ensure safe manufacturing, processing, packaging and holding of food products in the United States.

Learning Objectives:

  • Resources for and preliminary steps in developing a food safety plan including GMPs and other prerequisite programs
  • Hazard analysis and preventive controls determination
  • Monitoring preventive controls, verification and validation, and corrective actions/corrections,
  • Supplier Programs and Recall Plans
  • Record-keeping, and regulatory requirements

Who should attend?

HACCP Team leaders, Food Safety Team leaders, Food Safety or Quality Managers and others responsible for food safety will want to take this course to learn more about requirements for a Food Safety Plan under the Preventive Controls Rule

 

 


Course Outline

 

Day 1

Day 2

  • Introduction to Course and Preventive Controls

 

  • Food Safety Plan Overview
  • Good Manufacturing Practices and Other Prerequisite Programs
  • Biological Food safety Hazards
  • Chemical, Physical and Economically Motivated Food Safety Hazards
  • Preliminary Steps in developing a Food Safety Plan
  • Resources for Preparing Food Safety Plans
  • Hazard Analysis and Preventive Controls Determination Intro
  • Hazard Analysis and Preventive Controls Determination

 

  • Process Preventive Controls
  • Food Allergen Preventive Controls
  • Sanitation Preventive Controls
  • Supply-Chain Preventive Controls

 

 

 

 

 

 

 

 

 

 

Day 3

  • Verification and Validation Procedures

  • Record-Keeping Procedures

  • Recall Plan

  • Regulation Overview - cGMP, Hazard Analysis and Risk-Based Preventive Controls for Human Food


Presenter

Douglas L. Marshall, Ph.D

Dr. Doug Marshall is known for his engaging, energetic speaking power that he delivers to all attendees. Along with his dynamic personality, Dr. Marshall brings with him over 20 years' experience in the industry and currently serves as Chief Scientific Officer with Eurofins Microbiology Laboratories, Inc.  Dr. Marshall has written over 250 publications, including his completion of the 4 volume Handbook of Food Science, Technology and Engineering, which he Co-Edited. 

 

 



Location
Des Moines, IA






Price
Registration is $995.00

About Us

 

 

Food safety training is essential to meet regulatory and consumer standards. Eurofins food safety training gives you practical approaches and tools to apply in your facility. The best investments for ensuring food safety begin with the knowledge of employees.

 

 

 


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