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 in length, and participants receive a certificate of completion after the training.
- Food safety coordinators and team members
- Individuals working in quality control, quality assurance, sanitation, and food production
- Individuals wanting to be preventive control qualified individuals or auditors
You Will Learn
- 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