Does your company need a Preventive Controls Qualified Individual (PCQI) on staff to fulfill the requirements of the Preventive Controls for Human Food regulation of the Food Safety Modernization Act (FSMA)? The FSMA rule requires food facilities to have a food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards. Rules have been issued to help manufacturers, produce farmers, transportation companies, and food importers take steps to prevent food safety problems before they occur. This rule states that every human food manufacturer, except for the very smallest (who will have modified requirements) must have a PCQI develop and implement your facility’s food safety plan and other key tasks (See 21CFR117.180 (c) (1)).
This course, developed by the Food Safety Preventive Controls Alliance (FSPCA) and led by Lead FSPCA instructors, is recognized by the FDA. Participants will receive a certificate of completion directly from the FSPCA after completing the course.
This PROGRAM will prepare you for:
- Creating a Preventive Controls Food Safety Plan
- Validating preventive controls
- Reviewing records for implementation and effectiveness
- Reviewing corrective actions
- Performing required re-analysis of the Food Safety Plan
- Other Activities as Appropriate for the type of food
| Calendar | Community Events |
|---|---|
| Location | Montana Manufacturing Extension Center, 2310 University |
| Date | Tuesday, December 10, 2019 at 8:00am - 5:00pm |
| Duration | 9h |
| Repeats? | No |