Wednesday, March 25, 2020 - Friday, March 27, 2020
8:30 AM - 5:00 PM each day (Noon on Friday)
Registration open through 3/20/2020 3:00 PM
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
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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.
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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.
