FSPCA Preventive Controls for Human Food Course

May 10 – 14, 2021

A machine for mass producing donuts.

Steve Jurvetson

FSPCA Preventive Controls for Human Food Online May 10 – 14, 2021

A machine for making donuts

Background

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:

  1. Preparation of the Food Safety Plan
  2. Validation of Preventive Controls
  3. Records Review
  4. 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 preventive controls for human and animal food.  Companies manufacturing human food must be in compliance by the following dates:

September 17, 2016 – Large Businesses
September 17, 2017 – Small Businesses (fewer than 500 full-time employees)
September 19, 2018 – Very Small Business (average less than $1 million in yearly sales of human food plus the value of such food manufactured, processed, packed or held without sale)

The purpose of this workshop is to provide FDA approved training for food companies.  The Food Processing Center offers a 2-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  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.

Session Topics

  • Introduction to the Course & Preventive 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 & Preventive Controls Determination
  • Process Preventive Controls
  • Food Allergen Preventive Controls Determination
  • Sanitation Preventive Controls
  • Supplier Preventive Controls
  • Verification & Validation Procedures
  • Record-Keeping Procedures
  • Recall Plan
  • Regulation Overview – GMP & Hazard Analysis & Risk-Based Preventive Control for Human Food

Expert Presenters


This workshop will be conducted by qualified FSPCS Lead Instructors from the University of Nebraska Food Processing Center.

Current Dates

May 10 – 14, 2021

8AM – 12:30 PM Central Time each day

Computer Requirements

Instructions for the Completion of the Virtual course Participants will have approximately 20 hours of instructional/group time covering content for the course. They must be present (connected and visibly present) throughout the entire course to be eligible for the certificate.

In addition to being present, participants will be required to participate in group and class discussions. The textbook will be required at all times during training. Participants must have video and audio capability and connectivity to Zoom during all days of the course. After the participant is registered, Zoom links to join the course will be emailed (including a password to log in).

Equipment Required to Connect to the 4-Day Virtual Course The following connection equipment (plus a table/desk for reading the textbook) will be needed to ensure the virtual course can be effectively delivered.

Below is a SELF-CHECKLIST to ensure you are prepared to attend the course.

• Stable Internet connection, capable of streaming video and audio. Test your internet connection here (required speed: minimum 8 Mbps)

• Webcam Participants must be present (visually present) with your webcam throughout the course so instructors can engage effectively with the group during the lecture sessions.

• Microphone and (optional) headphones. A video and audio check-in will be conducted 10 minutes before beginning each day of lectures. I have a functioning microphone and audio.

• Zoom add-in The Zoom Conferencing Platform is used for the course. Please download and install the free Zoom (Client for Meetings) on your computer before the first day of the workshop.

Please make sure you meet the above requirements BEFORE you register. If you do not meet the above requirements you will NOT be able to attend.

Fee


The fee for this 5-day workshop, which includes a 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.

https://www.dol.nebraska.gov/EmploymentAndTraining/Training/WorkerTrainingProgram

Registration

Registration Deadline is April 15, 2021

For questions please contact Jill Gifford at 402-472-2819 or jgifford1@unl.edu.

Space is limited - early registration is encouraged.

All participants must pre-register. Walk-ins cannot be accommodated!

Refunds will not be offered for canceled registrations.

Register

On-Site Presentations

The Food Processing Center also presents this course for companies or agencies at their site. Please contact Jill Gifford at 402-472-2819 or jgifford1@unl.edu to discuss this option.

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