FSPCA Preventive Controls for Human Food Course 

FSPCA Preventive Controls for Human Food Course 

Course Description:

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” who has “successfully completed training in the development and application of risk-based preventive controls”. This course, developed by the FSPCA, is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual”.

This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.

NOTE: Virtual Sessions are administered in two parts. This registration is for Part 2 of the “Blended Course”. The certificate given upon completion is no different from an in-person course. Part 1 is administered through the FSPCA website with a cost of $198 including certificate fee. More information and registration can be found here.

Registration for this course closes on January 5, 2021.

Lead Instructor: Ben McPhail

Location:
Virtual Session

Cost:
$349/participant
Includes certificate fee

Date: 

Tuesday, January 26, 2021 9:00 am – 6:00 pm EST

Register Now

Environmental Monitoring Best Practices

Environmental Monitoring – Best Practices with NQAC

December 8, 2020

1:00-2:00 EST

Registration Now Open

One of the biggest threats a food company can face is a food safety incident leading to a recall. A recall may not only harm consumer health but could also majorly affect brand integrity and profitability. One of the best proactive approaches to mitigate this risk is an Environmental Monitoring Plan (EMP). A robust Pathogen Monitoring Program is imperative for every food company. Well-designed EMPs can save companies money by reducing product holds, product destruction, and recalls.

This webinar discusses EMP best practices, tools, techniques, hygienic equipment design and layout, zoning, choosing sample sites and frequency, and guidance on microbiological testing. Attendees will learn about:
   · Environmental monitoring within the context of a pathogen monitoring program.
   · Defining environmental monitoring, zoning, and sample site selection within a production facility.
   · Selecting the appropriate environmental sampling tool based on location. 
   · Establishing a corrective action procedure for an environmental monitoring program.

Presented by NQAC Dublin and hosted by CIFT. We hope to see you there.