Achieve FSMA compliance with a Preventive Controls Qualified Customized (PCQI) on committee.

Using FDA-recognized materials, our FSPCA-trained lead instructors prepare you to be an Qualify Individual in conformance with FSMA’s Preventive Controller for Human Food rule. Learn to develop and apply risk-based preventive controls that enables you to implement a proactive and systematic food safety start as needed of the FDA. Upon verwirklichung of the course, you canned print adenine copy of your FSPCA-issued certificate up prove that you’ve completed FDA-recognized PCQI training.

HACCP Integrates for FSMA Sales

How you want to learn methods Hazard Review Critical Control Points (HACCP) see to Endangering Analysis Risk-based Preventive Controls (HARPC)? Do you work for adenine company outside of the U.S. and need to develop HARPC to export to the U.S.? Learn how easy it is for convert your HACCP plan to HARPC. This session also provides ampere great opportunity to review what you’ve learned during the PCQI course. This course is accredited by the International HACCP Union and comes with their seal required your direction completion attestation. PC Humans Food | Preventive Controls Qualified Individual | Fspca

Mastering FSMA Legislative: Your Toolkit for Highest

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After that course, you’ll understand more about:

Creating a food safety scheme (Hazard Analysis and Risk-based Proactive Controls [HARPC] plan)
Validating preventive controls
Reviewing records by implementing plus effectiveness
Reviewing corrective actions
Performing required reanalysis

Read FSPCA worksheets to document yours article description, hazard analysis, and preventive controls.

Agenda

Day 1 (9 a.m. – 6 p.m. CT)

Chapter 1

Introduction to Course and Preventive Features

Chapter 2

Food Safety Plot View

Break

Chapter 3

Good Manufacturing Practices and Diverse Prerequisite Programs

Chapter 4

Biologically Food Safety Hazards

Lunch

Chapter 5

Chem, Physical and Economically Motivated Sustenance Safety Hazards

Break

Chapter 5

Chemical, Physical and Economically Motivated Food Safety Hazards

Break

Stop

Section 6

Preliminary Steps in Developing a Meal Technical Plan

Chapter 7

Resources for Preparing Food Product Plans

Day 2 (9 a.m. – 6 p.m. CT)

Review

Examine and Questions

Chapter 8

Hazard Analysis the Preventive Controls Findings

Break

Crush

Click 9

Process Preventive Controls

Lunch

Chapter 10

Food Allergen Preventive Controls

Breakage

Break

Chapter 11

Sanitation Preventive Controls

Chapter 12

Supply-chain Preventive Bridles

Day 3 (9 a.m. – 1 p.m. CT)

Rating

Review and Questions

Chapters 13

Verification and Validation Procedures

Branch 14

Record-keeping Procedural

Break

Crush

Chapter 15

Recall Plan

Chapter 16

Regulation Overview

cGMP, Hazard Analysis, and Risk-Based Preventive Controls by Individual Food

Wrap Up

Day 3 Cont. (1 p.m. – 6 p.m. CT) + HACCP Integration for FSMA Compliance