FSPCA - Preventive Controls for Human Food Training

Apr 12, 2016 through Apr 14, 2016, 8:00am - 3:00pm
Deadline: 

Qualified Individual Certification Workshop

This 2 ½ day course uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This workshop meets FDA requirements for FSMA training.

Course Topics

  • Food Safety Plan Development
  • Prerequisite Programs
  • Food Safety Hazards
  • Hazard Analysis and Preventive Controls
  • Process Preventative Control
  • Food Allergen Preventative Control
  • Sanitation Preventative Control
  • Supply-chain Preventative Control
  • Verification and Validation Procedures
  • Record-keeping
  • Recall Plan

Who Should Attend?
Individuals whose facilities are required to register with FDA under section 415 of the FD&C. This includes facilities that manufacture, process, pack or hold human food. This includes QA managers, HACCP practitioners, food safety coordinators, plant managers and other who are responsible for overseeing their company’s food safety plan and will be designated as the “Qualified Individual” under FSMA requirements.

Prerequisites for the Course

  • Working knowledge of Good Manufacturing Practices
  • Previous HACCP Plan Training and Experience

The date for compliance with the preventive controls rule begins in the fall of 2016

FSMA Compliance
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 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. 
 

Instructors

Dr. Valente B. Alvarez is the Director of the Food Industries Center and Professor of the Department of Food Science and Technology at The Ohio State University. He has over 30 years of combined experience in industry and academia, including management and new product development in the food industry as well as in extension, research and teaching. He holds the FSPCA Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls for Human Food Course (Certificate # 0b4c4427).

 

 

Chuck Yarris is the Quality and Food Safety Director at Quality Chekd. Chuck has conducted workshops on various food safety and dairy related topics. His background has been in both the operations and quality management of dairy and juice operations over his 35-year career in the food industry. He holds the FSPCA Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls for Human Food Course (Certificate # 575b94b4).

 

 

Course Fee
The cost to attend is $795 per person by the registration deadline of March 29. This fee covers instruction, manual, lunch, and certificate*. After the deadline, the registration cost is $845. 

*Participants must attend all course sections to receive certification

Location
Class sessions are held at the Hampton Inn and Suites (3160 Olentangy River Road, Columbus, Ohio, 43202).

Accomodations
A block of rooms is available at the Hampton Inn & Suites Columbus/University Area for a discounted rate of $139 per night. For reservations, follow this link and use the group code FIC: http://go.osu.edu/fspca_hotel. Reservations must be made by March 18 to receive the discounted rate. 

 

 

 

Cancellation Policy
Cancellations must be received before April 5 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after April 5 or for no-shows.

In the event of a low attendee registration or weather emergency, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee. 

Substitution Policy 
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.