Food Safety Preventive Controls for Human Food Training
At the conclusion of this workshop, participants will have the knowledge and tools to:
1. Describe the components of a Preventive Controls Food Safety Plan
2. Recognize the importance of prerequisite programs in a food safety system
3. Describe biological, chemical, and physical hazards
4. Conduct a hazard analysis and identify hazards requiring a preventive control
5. Identify essential preventive controls for those hazards
6. Discuss allergen preventive controls requirements including accurate labeling and the prevention of allergen cross-contact
7. Discuss the role of sanitation preventive controls including monitoring, corrections and verification methods
8. Identify supplier management and verification requirements
9. Explain the elements of a recall plan
10. Identify and implement the elements of verification and validation
The FSPCA’s curriculum, Preventive Controls for Human Food, was developed in cooperation with FDA, industry, and academia. A certificate received from attending a course using this curriculum can be used to help demonstrate training requirements for Preventive Controls Qualified Individuals under FSMA.
Mars Global Food Safety center uses the FSPCA’s materials and curriculum, the course will be taught by qualified lead instructor. Attendees can receive a certificate from the FSPCA upon completion of the training.