Learn the requirements of the Food Safety Modernization Act. Learn how to prepare your food safety plan that meets the FSMA requirements. FSMA has been signed into law. FSMA focuses on the prevention of food illness. Food companies are required to have a food safety plan in place that meets the FSMA requirements. That food safety plan needs to be created by a Preventive Controls Qualified Individual (PCQI). This course will teach you how to prepare the food safety plan under the FSMA requirements.
Chapter 1: Introduction to Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply Chain Preventive Controls
Chapter 13: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview
All course materials: Comprehensive workbook with all of the presentation slides, sample forms, sample food safety plans, lists of resources.
Continental breakfast, lunch, snacks.
The course includes a Certificate of Completion issued by AFDO, showing that the student was trained under the FDA recognized curriculum and by a Preventive Controls Lead Instructor. The $50 certificate fee is included in the course registration.
Why take the Course
The FDA Preventive Controls for Human Food regulation was published on September 17, 2015. It applies to Facilities required to register with FDA under section 415 of the Food, Drug, & Cosmetic Act must comply if they manufacture, process, pack or hold human food. Compliance with this rule becomes mandatory for large firms on September 2016.
Although there are some activities that are exempt from the preventive controls, most facilities will need to have a “Preventive Controls Qualified Individual” to complete certain activities.
A “Preventive Controls Qualified Individual” is someone who has “successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or be otherwise qualified through job experience to develop and apply a food safety system.”
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual”. This course, developed by FSPCA, is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” Your training certificate will be issued by the Association of Food and Drug Officials (AFDO).
This course is taught by Cynthia Weber, a food safety expert with many years of food safety experience, lead assessor and Preventive Controls Lead Instructor.
HACCP Team leaders, Food Safety Team leaders, Food Safety or Quality Managers and others responsible for food safety will want to take this course to learn more about requirements for a Food Safety Plan under the Preventive Controls Rule. This course or an equivalent are required to become a Preventive Controls Qualified Individual. Read more about who needs this course.
Lead Instructor, Cynthia Weber
Is a Lead Instructor for the FSMA Preventive Controls for Human Food Course
Certified ISO 22000 and FSSC 22000 Lead Assessor performing Certification Audits Nationwide
Has a B.S. in Microbiology
Is an EQIPT Qualified Packaging Auditor
Has been registered by IRCA as an
ISO 9001 Lead Assessor (Food and Beverage Industry)
Participated on the
US TAG to TC 176, and has led numerous quality systems implementation projects in the food industry as well as other industries.
Registered SQF Consultant
She has designed ISO 22000, FSSC 22000, SQF and ISO 9001 Training and Documentation tools which have been used worldwide since 2001.
Cancellation/Refund Policy: Cancellations will be accepted up to 15 days prior to the start of the course. You will receive a full refund minus a $200 cancellation fee.If you cancel between the 5th - 14th day preceding the course, you will have the option to attend a future class or receive a 50% refund minus the $200 cancellation fee. No refunds will be given for cancellations occurring 5 days or less before the start of the course. If you cannot attend a course, you may send an alternate from your company to the same course. You would need to notify our office if you need to make any changes.
Vinca, LLC reserves the right to cancel or postpone any event due to insufficient enrollment or other unforeseen circumstances. If an event is canceled or postponed, Vinca, LLC will refund registration fees but cannot be held responsible for other costs, charges, or expenses, including cancellation/change charges assessed by airlines or travel agencies.
Enjoyed the course very much. Exercises were very informative and it was nice to listen to different ideas within the group
Very good class to attend! Great mix of participants and engaging discussion. Instructor was EXCELLENT!
The instructor went the extra mile to answer questions by researching after class ended
Very professionally done in accordance with this participant manual as outlined.
Instructor well prepared, proceeded at a good pace.
Good participation, good trainer, great lunches, good location, good pace.
Cynthia did a great job teaching this course, she is very knowledgeable on the material and made it easy to understand. The group exercises were very helpful in forming ideas to create our Food safety Plan.
Enjoyed size of group and focus on discussion, kept group engaged and moved content along. I would recommend this to others.
Enjoyed the collaborative format and appreciated the prompt follow-up to non-readily answered questions.
This was a very informative course and I can say that it helped me understand FSMA regulations better. The instructor as very knowledgeable and helpful.