4/26/2017 to 4/28/2017
Wednesday, April 26 - Friday, April 27
NIU Hoffman Estates - Room 207
5555 Trillium Blvd.
Hoffman Estates, Illinois 60192
« Go to Upcoming Event List
|FSMA requires that at least one person at each regulated company is trained to be the Preventive Controls Qualified Individual. This can be accomplished by taking the FDA approved training course or through “self-qualification” based on training and experience.
There are many courses available using the standard materials. This course adds decision trees for process, sanitation, allergen and supply chain preventive controls. These decision trees have been vetted by other Lead Trainers and the participants in the first four training classes. Many people leave the standard training asking “what now?” In this training, you will get that answer!
This 2.5 day course will provide you with the knowledge to allow you to develop your food safety plans to meet the new and enhanced FDA requirements that go into effect over the next 3 years, and to fulfill the required training that FDA recommends. This course will provide you with a Certificate of Attendance that will allow you to demonstrate that you have attended the recommended training to be able to develop, implement and monitor your company’s food safety plans. It will be important for most companies to send at least one person to this training. The preventive controls requirements are new and different than the traditional approach to HACCP.
Day One (8 am – 4 pm)
- Chapter 1: Introduction to Course
- Chapter 2: Food Safety Plan Overview
- Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
- Chapter 4: Biological Food Safety Hazards
- Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
- Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Day Two (8 am – 4 pm)
- Chapter 7: Hazard Analysis and Preventive Controls Determination
- Chapter 8: Process Preventive Controls
- Chapter 9: Food Allergen Preventive Controls
- Chapter 10: Sanitation Preventive Controls
- Chapter 11: Supply Chain Preventive Controls
Day Three (8 am – noon)
- Chapter 12: Verification and Validation Procedures
- Chapter 14: Record-keeping Procedures Recall Plan
- Chapter 15: Regulation Overview – cGMP and Hazard Analysis and Risk-Based Preventive Controls for Human Food
- Chapter 16: Resources for Preparing Food Safety Plans
- Wrap Up
- FSCPA Manual
- Decision trees for process, sanitation, allergen and supply chain preventive controls
- Interactive case studies geared to participant’s products
- Registered Certificate of Training (Proof that the participant was trained under an FDA recognized curriculum).
- The workshop cost includes a $50 certificate fee.
- Continental breakfast, snacks, coffee, soda and tea. Lunch provided on day 1 and 2.
The workshop fee is $795 per person and $50 fee for the certification.