Posted by William Mullane | February 23, 2017
13 Sep 2017 - 08:00 am to 13 Sep 2017 - 05:00 pm
The new Food Safety Modernization Act (FSMA) regulation includes a timetable that requires every processing facility to have a trained resource person or “Preventive Controls Qualified Individual“ (PCQI) who has completed a specialized training course (such as this one) that was developed by the Food Safety Preventive Controls Alliance (FSPCA) and is recognized by the FDA. This PCQI will oversee the implementation of the facility’s food safety plan and other key tasks. (See 21CFR117.180 (c) (1)) The September 18 deadline for meeting the new FSMA Regulation is just around the corner for food processing companies with less than 500 employees but more than $1Million in sales. On that date, such companies must have the following in place at their plant:
- Signed written food safety plan that consists of a written hazard analysis, written preventive controls, and documents used to manage Preventive Controls: monitoring log sheets, corrective action logs, and verification records.
- All “Process” preventive controls (i.e.CCP’s) must be validated with a scientific based study or reference to technical or scientific research publication.
- Employee training: All employees must have “Qualified Individual” training. This is training in basic employee hygiene and food safety practices. Training must be documented in records. TechHelp also provides on-site and public workshops for QI training.
- A trained Preventive Controls Qualified Individual or PCQI. Our blended “FSPCA Preventive Controls for Human Food One-Day Course” will provide this training and is recognized by FDA as approved curriculum.
- Appropriate records that show the implementation of the Food Safety plan for each product made at the factory. Records must be in ink or indelible, include time and date of observations, indicate product name and production code, and name/address of the company.
- Implementation of new Good Manufacturing Practices, 21 CFR 117.
- Proper holding practices of byproducts that are sent out as animal food.
Other requirements may apply, such as an extensive program with suppliers of ingredients that present a higher risk and that had preventive controls in place at the supplier’s factory (“Supply Chain Controls”).
Jeff Kronenberg, an Assistant Professor at the University of Idaho and Food Safety Specialist at TechHelp, is pleased to offer this One-Day FSPCA Blended Course as an alternative to our traditional 2.5 Day Course.
The Blended Course has two parts:
- Part 1: Online Course completed by the individual before Part 2.
- Part 2: A One-Day Instructor Led Course. (TechHelp’s next Course takes place September 13 in Twin Falls)
- PLEASE NOTE – You CAN enroll in our Part 2 Course prior to completing Part 1 but you MUST complete Part 1 in order to take our Part 2 Course.
A Certificate of Attendance will be provided to participants who complete both parts of the Course. Before you enroll for the Part 1 Online course, read this background information to help you understand how the course is structured and what options will work best for you.
Listed below are the elements of the Blended Course:
Part 1: Online
- Participants enroll in Part 1 Online portion of the course on the FSPCA Website here.
- Once enrolled, you can begin the course immediately. You will receive an automated enrollment confirmation email. You have six months to complete the online course, so plan accordingly. (TechHelp’s Part 2 Course is September 13, 2017 in Twin Falls)
- The Part 1 Fee of $198 includes a $50 fee for an AFDO Certificate.
- During Part 1, participants complete 16 modules online at their own pace. This portion should take about 8-12 hours.
- Participants are strongly encouraged to download a FREE FSPCA Manual that will be used during Part 1 and Part 2.
- After completing Part 1, the participant will receive a course completion email and an Enrollment Ticket, shown below, that authorizes enrollment in Part 2 of the Course.
Part 2: One-Day Instructor-Led Course
Food Safety Specialist, Jeff Kronenberg, of TechHelp and the University of Idaho will Lead a Part 2 Course in Twin Falls on September 13, 2017.
- The Part 1 completion email or Enrollment Ticket authorizes the participant to enroll in Part 2.
- Participants must bring a digital or hard copy of the Free FSPCA Manual downloaded for the Part 1 Online Course.
- Those who complete Parts 1 and 2 will receive an official FSPCA Preventive Controls Qualified Individual (PCQI) certificate issued by AFDO. The certificate will provide each participant with a unique registration number and seals from AFDO, IFPTI, and FSPCA.
- The Fee for the Part 2 Workshop of $330/person covers all course materials, continental breakfast, lunch, snacks, coffee, soda, and tea. Coffee service includes coffee, decaf coffee and an assortment of teas.
- Please request special dietary needs in advance during the registration process.
- Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee. Tax deductible under IRS Section 1.162.5 *Certain restrictions may apply; refer to your accounting department for specific applicability.
The course will run from 8am to 5pm on September 13 at the Hilton Garden Inn in Twin Falls.
- Welcome and Course Introduction
- Chapter Overviews/ Group Activities
- Chapter 1: Introduction to Preventive Controls
- Chapter 3: Good Manufacturing Practices Overview
- Chapter 4 & 5: Biological, Chemical, Physical and Economically Motivated Hazards
- Chapter 6: Preliminary Steps in Developing a Food Safety Plan
- Chapter 7 Resources for Preparing Food Safety Plans
- Chapter 8: Hazard Analysis
- 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
Successful participants will receive an official FSPCA Preventive Controls Qualified Individual (PCQI) certificate issued by AFDO. The certificate will provide each participant with a unique registration number and seals from AFDO, IFPTI, and FSPCA.
Who Should Attend
Director/VP Food Safety, Maintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance Coordinators & Managers, Safety Managers, Training Supervisors, Lead Technicians, Packaging Supervisors & Managers, Regulatory Personnel, Potential Preventive Control “Qualified Individuals”, and Personnel responsible for the implementation of FSMA.
Successful completion of the FSPCA Part 1 Online Course as evidenced by a course completion email or Enrollment Ticket.
A group Lodging rate of $129/nt is available at the Hilton Garden Inn Twin Falls. Reservations must be made by 8/22. The rate is good from 9/12-9/15 2017. Click here to access your HiltonLink. You can call the Hilton at 208-733-8500.
Jeff Kronenberg, M.S., is an Assistant Professor at the University of Idaho School of Food Science and a Food Safety Specialist with TechHelp. Over the past 31 years, he has held positions in operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and the University of Idaho. Jeff was trained by the Food Safety Preventive Controls Alliance (FSPCA) and holds the Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls for Human Food Course. He has many years of experience in providing food safety training and was involved in developing and reviewing FSPCA the training curriculum.
*J. Kronenberg (Cert # 7197425)
Jeff has worked with numerous company and supplier processing operations in developing, training, and implementing quality, food safety and HACCP systems. Through his industry affiliations, Jeff has worked with food manufacturing and distribution companies across the United States in the areas of product quality, food safety, and HACCP. Over the past 12 years, he has spearheaded the introduction of Lean Manufacturing to the food industry in Idaho. Jeff has provided leadership in lean transformations at potato processing operations, cheese processors, a salad dressing operation, onion processing operations, and an appetizer operation. He works extensively with a broad range of food and dairy processing operations, providing technical assistance in food safety, HACCP, food defense, and in building GFSI-compliant food safety management systems.
In 2011 and 2012, Jeff provided food safety and HACCP workshops and technical assistance to food and dairy processing personnel and government regulators in Belarus. In 2016, Jeff provided similar services in Kyrgyzstan.
Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University and is a member of the Institute of Food Technologists and the International Association for Food Protection. He holds HACCP Certifications through the Association of Food and Drug Officials (Seafood HACCP Trainer), the American Society for Quality (HACCP Auditor), International HACCP Alliance, and Safe Quality Food Institute (SQF Consultant). Jeff also holds a Lean Knowledge Certificate from the Society of Manufacturing Engineers
Our FSMA information, training, assessments and implementation services are provided by members of our highly qualified partnership of the University of Idaho Cooperative Extension, Washington State University Extension, WSU & U of I School of Food Science, WSU Food Processing Extension & Research, Oregon State University College of Agricultural Sciences – Food Science & Technology, Idaho State Department of Agriculture, Washington State Department of Agriculture, The Manufacturing Community of Southern Idaho and TechHelp.
University of Idaho Extension is a partnership between the University, USDA and Idaho. Since 1912, it has provided high-quality research-based education in Idaho. www.extension.uidaho.edu
With 39 locations throughout the state, WSU Extension is the front door to the University. Extension builds the capacity of individual, organization, businesses and communities, empowering them to find solutions for local issues and to improve their quality of life. Extension collaborates with communities to create a culture of life-long learning and is recognized for its accessible, learner-centered, relevant, high-quality, unbiased educational programs. Food processing extension and research programs at the Washington State University are designed to assist the food processors of all types and sizes in the State of Washington, the Pacific Northwest region and the Nation.
The University of Idaho/Washington State University School of Food Science offers undergraduate and graduate degrees in Food Science. Twenty-five world-class faculty and extension specialists provide teaching, research, and outreach to serve students, the food industry, and consumers in Idaho and the Pacific Northwest. www.sfs.wsu.edu
Located within the College of Agricultural Sciences, the Department of Food Science and Technology (FST), one of the oldest established programs in the nation, offers undergraduate and graduate programs of study supported by 19 tenure and tenure-track faculty, a number of adjunct faculty, and 40 graduate students. Most faculty are housed in Wiegand Hall. Off-campus facilities include the Food Innovation Center in Portland, Oregon and the Seafood Laboratory in Astoria, Oregon.
Through programs that advance OSU’s land-grant mission to serve the people Oregon and beyond, to industry training and resources for K-12 teachers, the Food Science and Technology Department is engaged in Oregon communities.
The Idaho State Department of Agriculture, established in 1919, supports and regulates one of the state’s most important industries with a mission of “Serving consumers and agriculture by safeguarding the public, plants, animals, and the environment through education and regulation.”www.agri.idaho.org
Southern Idaho is known as “America’s Most Diverse Food Basket”, with food production, food processing and food science serving as the economic foundation for the region. This six-county region leads Idaho’s agribusiness sector, contributing well over half of the state’s Ag receipts. Few if any other region in the country has the depth in agribusiness as is found in southern Idaho. The area is part of an exclusive club of 24-communitiesnationally that earned the Federal Manufacturing Community ‘seal of approval’ — and only one of four (and the smallest community) in the U.S. recognized in the food manufacturing category. The area’s food production, processing, and science industrial sectors contain a significant mix of key technologies and supply chain elements, making it a regional manufacturing focus.
TechHelp Manufacturing Specialists provide technical and professional assistance, training and information to Idaho manufacturers, processors and inventors to help them strengthen their global competitiveness through product and process improvements. We offer advanced manufacturing services that help Idaho companies drive bottom line savings and top line growth. www.techhelp.org