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Eurofins is now offering the highly anticipated 2.5 day training created by the FDA's Food Safety Preventive Controls Alliance (FSPCA). The standardized curriculum is designed to meet the training requirements under Title 21 Code of Federal Regulations Part 117.115 for the "qualified individual" who conducts certain Food Safety Plan activities.
Even before the FDA published the final rulings for the Preventive Controls they created the Food Safety Preventive Controls Alliance (FSPCA). The alliance, originated in 2011 and is a collaboration of the FDA and academia to standardize an education/training program, providing the technical knowledge to the industry on how to work towards compliance with the Preventive Control ruling. This course was intentionally built to facilitate understanding to the domestic and foreign food industry, including human and animal food, as well as the upcoming rule for Foreign Supplier Verification Programs (FSVP). The core components of the course are listed below:
• Resources for and preliminary steps in developing a food safety plan including GMPs and other prerequisite programs
• Hazard analysis and preventive controls determination
• Monitoring preventive controls, verification and validation, and corrective actions/corrections,
• Supplier Programs and Recall Plans
• Record-keeping, and regulatory requirements
Upon the successful completion of the course participants will receive a training certificate including the FDA recognition.
Day One (8:30 am – 5:00 pm)
Chapter 1 Introduction to Course and Preventive Controls
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
Chapter 7 Resources for Preparing Food Safety Plans
Day Two (8:30 am – 5:00 pm)
Review and Questions
Chapter 8 Hazard Analysis and Preventive Controls Determination
Chapter 9 Process Preventive Controls
Chapter 10 Food Allergen Preventive Controls
Chapter 11 Sanitation Preventive Controls
Chapter 12 Supply-chain Preventive Controls
Day Three (8:30 am – 12:00 pm)
Chapter 13 Verification and Validation Procedures
Chapter 14 Record-keeping Procedures
Chapter 15 Recall Plan
Chapter 16 Regulation Overview – cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
Tuesday, October 25, 2016 - Thursday, October 27, 2016 8:30 AM - 12:00 PMCentral Time
DoubleTree Downtown MilwaukeeMilwaukee, Wisconsin USA
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