FSMA Preventive Controls
for Human Food
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for animal 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, or is otherwise qualified through job experience to develop and apply a food safety system”. 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.”
These courses are taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by AFDO after attending this training program.
Duration: 2.5 Days/20 hours
Member and Approved Training Provider.
The Mission of Professional Food Safety is to provide high quality customized food safety consulting, auditing, training, HACCP Plan Assembly and Food Safety Manual Development to Food Processing, Packaging, Storage and Distribution Centers and Service Businesses focusing on the Food Industry.
Accredited and Approved Training Provider for BRC, SQF and the International HACCP Alliance.
Agenda for the Preventive Controls for Animal Food Class
The First Day
Preface: Introduction to Course
Chapter 1: Regulatory Overview and Introduction to the Rule
Chapter 2: Current Good Manufacturing Practice
Chapter 3: Animal Food Safety Hazards
Chapter 4: Overview of the Food Safety Plan
The Second Day
Chapter 5: Hazard Analysis and Preventive Controls Determination
Chapter 6: Required Preventive Control Management Components
Chapter 7: Process Preventive Controls
Chapter 8: Sanitation Preventive Controls
The Third Day
Chapter 9: Supply-Chain-Applied Controls
Chapter 10: Recall Plan
Appendix 1: Preventive Controls for Animal Food Rule
Appendix 2: Technical Amendment
Appendix 3: Acronyms and Abbreviations Reference
Appendix 4: Example Food Safety Plan
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