The University of Massachusetts Amherst

FSPCA Preventive Controls for Human Food Certification Training

Friday, October 26, 2018 - 8:30am to 4:30pm

COURSE ​DESCRIPTION: ​The ​Current ​Good ​Manufacturing ​Practice, ​Hazard ​Analysis, ​and ​Risk-based ​Preventive ​Controls ​for ​Human ​Food ​FDA ​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.” ​To ​complete ​the ​course, ​a ​participant ​must ​be ​present ​for ​the ​entire ​workshop ​and ​actively ​participate ​in ​all ​of ​the ​presented ​exercises. 

Upon ​completion ​of ​this ​course, ​the ​trainee ​will ​become ​a ​FDA-recognized ​“Preventive ​Controls ​Qualified ​Individual” ​(PCQI). ​The ​course ​covers: 

  • How ​to ​create ​a ​Food ​Safety ​Plan ​meeting ​the ​FDA ​requirements ​as ​required ​by ​the ​Food ​Safety ​Modernization ​Act ​(FSMA). 
  •  How ​to ​conduct ​a ​Hazard ​Analysis, ​and ​differentiate ​between ​prerequisite ​programs ​and ​risk-based ​preventive ​controls. 
  • Guidelines ​for ​choosing ​Critical ​Limits, ​setting ​up ​monitoring ​programs, ​and ​implementing ​corrective ​actions ​when ​deviations ​occur. 
  • Documentation ​for ​all ​aspects ​of ​the ​PCHF-required ​Food ​Safety ​Plan ​including ​verification ​and ​validation ​activities, ​monitoring, ​corrective ​actions, ​and ​records ​review.

ADDITIONAL NOTES: In order to attend this one day training session, you must complete Part 1 of the course online ahead of time, and bring the Part 1 enrollment ticket to class. For more information on how to take Part 1 of the blended course, visit https://www.ifsh.iit.edu/sites/ifsh/files/departments/fspca/pdfs/FSPCA-Preventive-Controls-for-Human-Food-Blended-Course-Information-01-12-2017.pdf  

You are responsible for purchasing the textbook for this class, which can be found at http://bookstorefspca.ifpti.org/index.php/course-materials.html

INSTRUCTORS: ​This ​course ​is ​being ​taught ​by ​FSPCA ​Lead ​Instructors ​that ​have ​been ​trained ​to ​teach ​the ​FDA ​recognized ​standardized ​curriculum. ​

Program ​Coordinator ​and ​Lead ​Instructor: ​Amanda ​Kinchla, ​Extension ​Assistant ​Professor/Food ​Safety ​Specialist, ​University ​of ​Massachusetts
413-545-1017, amanda.kinchla@foodsci.umass.edu


COST: $199.00 per person (price includes participant workbook exercises, individually numbered certificate of completion from the Preventive Controls Alliance and the Association of Food & Drug Officials, continental breakfast, coffee/tea, and lunch). Registration is non-refundable after the registration deadline (Friday, October 12th, 2018). Cancellation prior to the registration deadline will incur a $25 cancellation fee.


LODGING: ​Rooms ​are ​NOT ​included ​in ​the ​registration ​fee. ​However, ​there ​are ​a ​variety ​of ​lodging ​options ​available ​in ​the ​area, ​which ​can ​be ​found ​here: ​http://www.umass.edu/visitorsctr/lodging

TO REGISTER, click here.