If your facility is required to register with the FDA under section 415 of the Food, Drug, & Cosmetic Act, you must comply if your activities include manufacturing, processing, packing or holding human food.
Many activities required by law can only be conducted or overseen by a qualified individual. This is not the same as a HACCP-certified individual. This requires more to be in compliance with the Food Safety Modernization Act Rules.
This 2.5 day course, developed by the Food Safety Preventive Controls Alliance, uses the ONLY curriculum recognized by the FDA to meet requirements. Successful completion results in participants’ qualification as a Preventive Controls Qualified Individual, who can design, implement and maintain the company Food Safety Plan. The course will be taught by Lead Instructors for the FSPCA Preventative Controls for Human Food Course.
The curriculum will help you
- Follow step by step instructions on the development and application of risk-based preventive controls as defined by FDA
- Understand the hazard analysis process and practice creating a prevention-focused Food Safety Plan
- Determine how preventive controls relate to existing food safety programs
Training materials include
- a comprehensive manual with all slides
- explanations of key terms and concepts
- example model Food Safety Plans
- an exercise workbook with all sample forms
- reference materials to help you communicate requirements to your staff