Course Aim: Provide knowledge and skills required implement Food Safety Plan (FSP) and Preventive Controls (PC) as required against Food Safety Modernization Act (FSMA), 2011, USFDA
Course Description: Gain the confidence to effectively implement FSP and PC in accordance with USFDA FSMA.
You’ll grasp the process of developing FSP by becoming knowledgeable on how to conduct hazard analysis, identify hazards, allergens and to determine parameters and values to prevent them
Over 2.5 days, you’ll gain the knowledge and skills required to implement a successful food safety plan and preventive controls using a step-by-step approach, right from identification of hazards & allergens to on-site verification of the process, development of necessary records and documents.
Learn to implement the food safety plan and preventive controls and satisfy the external food inspectors from USFDA.
How will I benefit?
This course will help you:
- Prepare the food safety plan as required by Food Safety Modernization Act (FSMA) USFDA
- Validation of the Preventive Controls
- Records review as need by FSMA and food inspectors
- Re-analysis of Food safety plan
- Recall procedures and handling of recalls from market
Who should attend?
- Companies exporting to USA
- Professional seeking a way to demonstrate regulatory compliance towards FSMA
- Food technology students
- Academicians
- Importers
- Food safety team leaders
- Consultants
- Personnel responsible for regulatory affairs
Prerequisites: You should have a good knowledge of HACCP. If not, we strongly recommend you attend our HACCP Implementation course. We also recommend a prior knowledge of the following concepts:
- Good manufacturing practices (GMP) as per Codex Alimentarius
- Relevant key food safety legislation – Food Safety Modernization Act (FSMA)
- Knowledge of prerequisite programmes as specified in ISO/TS 22002-1.
- Good Practice guides for Agriculture (GAP), Veterinary (GVP), Hygiene (GHP), Production (GPP), Distribution (GDP) and/or Trading (GTP) depending on the segment of the food chain in which the student operates.
- The principles of HACCP as defined by the Codex Alimentarius Commission.
What will I learn?
You will gain the knowledge to:
- Requirements on Food Safety Modernization Act (FSMA), 2011, USFDA
- Identification of hazards and allergens and how to apply preventive controls
You will gain the skills to:
- Develop a food safety plan
- Identify all the hazards in your food process
- Develop a detailed hazard analysis plan
- Identify the required parameters and values to control those hazards
What's included?
- Detailed course notes and lunch provided
- Loan copy of the standard (to be returned after the course)
- On completion, you’ll be awarded a FSPCA PCQI for HF certificate by AFDO (Association of Food and Drug Officials), IFPTI (International Food Protection Training Institute) & IFSH (Institute of Food Safety & Health)
Contact us
If you have any enquiries, let us know how can we help you.
Call: +91 80815 80815
Email us: info.in@bsigroup.com
