FSPCA Preventive Controls for Human Food

Date(s)
  • March 21, 2017 to March 23, 2017
Day(s)
  • Tuesday to Thursday
Times
  • 8:00 AM to 5:00 PM
Building
SBC
Room
2046
Format
Face-to-Face
Course ID
SEF-9084-171BW

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 (PCQI) who has successfully completed training in the development and application of risk-based preventive controls. This course, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a PCQI.  This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.  To successfully complete the 3-day course, a participant must be present for the entire delivery and actively participate in the exercises.

Level: Intermediate
Lab Hours: 0.00
Lecture Hours: 24.00
Total Contact Hours: 24.00

Asheville
1463 Sand Hill Road
Tech Commercialization Center
Candler, NC 28715
FSPCA Preventive Controls for Human Food