FSPCA Preventive Controls for Human Food – 3-day Training Course

Date: December 13, 2017 - December 15, 2017
Time: 8 a.m. - 5 p.m.
Location: TBD, East Lansing, MI
Contact: ANR Event Services, 517-353-3175, events@anr.msu.edu

The Food Safety Modernization Act (FSMA) requires every processing facility falling under the regulation to have at least one “Preventive Controls Qualified Individual” (PCQI) to help develop and implement the required Food Safety Plan. The Food Safety and Preventive Controls Alliance (FSPCA) has developed this 3-day course which is recognized by FDA. Individuals completing the course will have covered the material needed to meet the requirements. The course will be taught by the MSU HACCP team and supervised by instructors that have completed the FSPCA Lead instructor training. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual (PCQI).”

Concepts covered in the course include:

  • The basics of the Food Safety Plan using preventive controls
  • Good Manufacturing Practices and Other Prerequisite Programs
  • Biological, Chemical, Physical & Economically Motivated Food Safety Hazards
  • Hazard Analysis Determination
  • Process, Allergen, Sanitation, and Supply-chain Preventive Controls
  • Verification and Validation Procedures
  • Record-keeping Procedures
  • Recall plan
  • Resources for Preparing Food Safety Plans

Location and Costs:

  • Demmer Center Shooting Sports, Education and Training Center, 4830 E. Jolly Rd., Lansing, MI 48910
  • $600 per person (Includes $50.00 certificate fee)

Cancellations made prior to more than three weeks prior to the event will incur a $100 cancellation fee. Cancellation received less than three weeks prior to the event will not be refunded for the class. Substitutions will be accepted.

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