Preventive Controls for Animal Feed

Animal Feeds

The Preventive Controls for Animal Feed workshop provides the credentials to meet the FDA requirements for development and implementation of a modern, preventive, and risk-based system for food safety, as stated within the Food Safety Modernization Act (FSMA) regulations.

  • When

  • Mon., Sept. 18, 2017 (8:30 AM - 4:30 PM)
    Tue., Sept. 19, 2017 (8:30 AM - 4:30 PM)
    Wed, Sept. 20, 2017 (8:30 AM - 12:00 PM)

  • Where

  • Mercer County Extension Office
    463 N. Perry Hwy
    Mercer, PA 16137

The FSMA regulation creates new current good manufacturing practice (CGMP) requirements for animal food facilities and creates new requirements for certain animal food facilities to establish and implement risk-based preventive controls. This 2½-day course was developed by the Food Safety Preventive Controls Alliance, a broad-based public private alliance created by the U. S. Food and Drug Administration (FDA), and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials. This course is presented by certified instructors from Penn State.

Who Should Attend

The Preventive Controls Rule for Animal Feeds requires that each facility have a written food safety plan prepared by a Qualified Preventive Control Individuals, or PCQI. The course provides training and a certificate to meet the requirements for an individual who is recognized as a PCQI.

The curriculum is designed for industry professionals with responsibility for developing and implementing a company’s food safety plan. It is suitable for those working in any area of the facility (quality, sanitation, operations, logistics, maintenance, etc), where food safety plans will be used or where knowledge of the rule will be helpful (sales, marketing, upper management).

Course Details

The 2½-day course provides instruction on the development of an Animal Feed Safety Plan, as required by FDA as part of the Food Safety Modernization Act. Participants will learn the key elements of a food safety plan, how to conduct a hazard analysis for biological, chemical and physical hazards, how to develop and implement risk-based preventive controls (process, sanitation, and supplier), along with the appropriate verification and validation procedures, and understand the requirements of a recall plan.

This training was developed by FSPCA (Food Safety Preventive Controls Alliance) and is delivered by Penn State instructors.

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