Implementing Preventive Control (PC) for FSMA
This course is developed based on the FSPCA’s “standardized curriculum”. Delegates will be able to implement a complete set of preventive controls (PC) suited to maintain their FSMA requirements.
The U.S. Food Safety Modernization Act (FSMA) mandates every food processing facility to have a trained resource person or “Preventive Controls Qualified Individual“ (PCQI), who has completed a FDA recognized curriculum course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA), that is recognized by the FDA. Its intention is to ensure that there is safe manufacturing/processing, packing and holding of food products for human consumption in the United States.
The regulation requires that the written food safety plan required of food facilities must be prepared, or its preparation overseen by a “PCQI” who has successfully completed training in the “development and application of risk-based preventive controls”.
Who should attend?
Those involved in food safety activities for the companies which are required to register with U.S. FDA, including domestic and foreign facilities that manufacture, process, pack or hold food for human consumption in the U.S.Including:
- Senior managementTechnical/Quality assurance
- EngineeringProduction and operations
- Purchasing and supply
What will I learn?
- Steps on implementing Preventive Control for FSMA
How will I benefit?
This course will help you:
- Develop a written food safety plan
- Comply with the requirements of the U.S. FSMA
What is included?
This training course is HRDF approved under the SBL scheme.
On completion, you will be awarded an internationally recognized BSI Training Academy certificate.