This course developed by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by the FDA, and is designed to meet the requirements for training under Title 21 CFR Part 117.8(c)(1). Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual”. Under the Preventive Controls for Human Food regulation, the responsibilities of the qualified individual include to perform or oversee:
- Preparation of the Food Safety Plan
- Validation of Preventive Controls
- Records Review
- Reanalysis of the Food Safety Plan
Purpose of Workshop
On August 30, 2015 the FDA published final rules for implementing regulations in the area of preventative controls for human and animal food. Companies manufacturing human food must be in compliance by the following dates:
The purpose of this workshop is to provide FDA approved training for food companies. The Food Processing Center offers a 2.5 day workshop to assist companies in understanding and complying with the Preventive Controls for Human Food regulations.
Who Should Attend
Employees of FDA regulated food manufacturers included but not limited to: Owners, Production Supervisors, Quality Assurance Managers, and other members of the food safety team.
Some companies qualify for the “Very Small Business Exemption”. Please click here for exemption requirements.
FDA State Health Inspectors and Compliance Officers
Benefits of Attending
All FDA regulated food manufacturing companies are required to implement a Food Safety plan for their facility. The agenda is designed to be covered in 2.5 days (20 hours) and includes frequent opportunities for review and classroom exercises for understanding the preventive controls requirements. Depending on the audience, time will be allotted to cover Good Manufacturing Practices and risk-based food safety principles.
- Introduction to the Course & Preventative Topics
- Food Safety Plan Overview
- Good Manufacturing Practices & Other Prerequisite Programs
- Biological Food Safety Hazards
- Chemical, Physical & Economically Motivated Food Safety Hazards
- Preliminary Steps in Developing a Food Safety Plan
- Resources for Food Safety Plans
- Hazard Analysis & Preventative Controls Determination
- Process Preventative Controls
- Food Allergen Preventative Controls Determination
- Sanitation Preventative Controls
- Supplier Preventative Controls
- Verification & Validation Procedures
- Record-Keeping Procedures
- Recall Plan
- Regulation Overview – GMP & Hazard Analysis & Risk – Based Preventative Control for Human Food
This workshop will be conducted by qualified FSPCS Lead Instructors from the University of Nebraska Food Processing Center.
Current Dates & Location
October 10-12, 2017
- Day 1 8:30AM – 5:30 PM
- Day 2 8:30AM – 5:30PM
- Day 3 8:30AM - Noon
The workshop will be conducted at The Graduate Lincoln Hotel in downtown Lincoln, NE.
Attendees are responsible for their own hotel reservations. A limited number of rooms at The Graduate Lincoln Hotel, 141 North 9th Street, 402-475-4011, have been reserved at a discounted price of $114 + tax per night. This rate is for 1-2 people per room and includes a hot breakfast in the hotel restaurant each morning. This special pricing will be available until September 20 or until the room block is full. To obtain the discounted pricing please reference the FSPCA workshop or the University of Nebraska Preventive Controls Workshop.
In addition, the hotel has a parking garage ($15 per day – self park) and offers free shuttle service to and from the Lincoln airport. This hotel is located in the Hay Market area with many restaurants and shops within walking distance.
The fee for this 2 ½ day workshop which includes, 2 lunches, break refreshments, and workshop book is $599 per person. Following successful completion of the workshop each attendee will receive an official certificate of completion.
Nebraska companies may be eligible for funding assistance through Nebraska Workforce Development. Please visit the following website for additional information.
Click the button to register. For questions or to register by phone please contact Jill Gifford at 402-472-2819 or firstname.lastname@example.org.
Space is limited - early registration is encouraged.
All participants must pre-register. Walk-ins cannot be accommodated!
Refunds will not be offered for cancelled registrations.
The Food Processing Center also presents this course for companies or agencies at their site. Please contact Jill Gifford at 402-472-2819 or email@example.com to discuss this option.