Tuesday, January 21, 2020 - Thursday, January 23, 2020
8:30 AM - 5:00 PM each day (Noon on Friday)
Registration open through 12/17/2019 6:15 AM
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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Denise WebsterAs a Food Scientist with over 20 years of experience in food manufacturing and protecting brands, Denise has developed and implemented food safety and quality systems within a wide range of product categories and companies.
Throughout her career, she has helped both small and large businesses navigate through the changing regulatory environment by utilizing her food science knowledge and leadership ability to analyze risk and develop proactive solutions to protect brands.
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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.
