Training location : Virtual
Training start date : 14 April 2025
Training duration : 4 day(s)
Training price : £1800 + VAT
Course Overview:
Target Audience:
The course is intended for food safety experts both within and outside the company (Consultants, Quality Managers, etc.), offering advanced skills for managing regulatory requirements and U.S. food safety best practices.
Training Contents:
The official course is structured according to the standardized curriculum of the FSPCA (Food Safety Preventive Controls Alliance),an alliance established by the FDA in partnership with academia, industry organizations, and food safety experts.
The PCHF Rule introduces the new role of the PCQI, created under FSMA, who will be responsible for managing and developing the Food Safety Program.
The updated version 2.0 of the PCQI course incorporates the latest FDA updates on the PCHF regulation and introduces advanced materials designed to address current food safety challenges, offering comprehensive insights into the most recent preventive controls and FDA food safety regulations.
This course serves as a valuable resource, helping participants better understand the specific regulatory requirements for different types of food facilities.
Additionally, it provides practical skills, essential for the effective implementation of U.S. food safety requirement.
CERTIFICATION:
Active participation in discussions and exercises is required. Participants will receive the official FSPCA certificate of completion upon successfully meeting the course requirements.
This certificate will include a unique PCQI identification code assigned to each participant, officially recognizing their qualification as a Preventive Controls Qualified Individual (PCQI) in compliance with FDA FSMA regulations.
OVERVIEW
Day One
FSPCA Preventive Controls for Human Food Course Overview
Instructor Materials Overview
Instructor Skills Overview
Overview of FSMA (Food Safety Modernization Act)
The new GMPs 21 CFR 117 SubPartB and relationship with Codex Alimentarius and EU Regulations
FDA and FSPCA, SSA, PSA Alliance
FDA Food Safety Program (Federal Regulation, main State Regulation)
Introduction to Allergen Program
Day Two
Review Chapter 0: Preface overview of the FSPCA Preventive Controls for Human Food
Review Chapter 1: Food Safety Plan Overview
Review Chapter 2: Current Good Manufacturing Practices and Other Prerequisite Programs
Review Chapter 3: Introduction to Course and Preventive Controls- Review
Chapter 4: Biological Food Safety Hazards (and Appendix 4)
Review Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards-
Review Chapter 6: Preliminary Steps in Developing a Food Safety Plan- Course review and discussion
Day Three
Review Chapter 7: Resources for Food Safety Plans
Review Chapter 8: Hazard Analysis and Preventive Controls Determination
Review Chapter 9: Process Preventive Controls
Review Chapter 10: Food Allergen Preventive Controls
Review Chapter 11: Sanitation Preventive Controls (and Appendices 5 and 6)
Course review and discussion
Day Four
Review Chapter 12: Supply Chain Preventive Controls
Review Chapter 13: Verification and Validation Procedures
Review Chapter 14: Record‐Keeping Procedures
Review Chapter 15: Recall Plan
Review Chapter 16: Regulation Overview – cGMP and Hazard Analysis and Risk‐Based Preventive Controls for Human Food
Course review and discussion
Other Dates for This Training:
This course can be delivered in-house at your premises contact us for more information.