FSPCA Preventive Controls for Human Food

Date(s)
  • August 23, 2017 to August 25, 2017
Day(s)
  • Wednesday to Friday
Times
  • 8:00 AM to 5:00 PM
Building
SBC
Room
2046
Format
Face-to-Face
Course ID
SEF-9084-173BW
Instructor
Andrew Capps

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
Note: This button will redirect you to the registration process of the NC Community College offering this course.
Cost: $250.00
FSPCA Preventive Controls for Human Food is also offered:
March 6, 2018 in Candler, NC
FSPCA Preventive Controls for Human Food