Posted by William Mullane | February 23, 2017
29 Apr 2019 - 08:00 am to 30 Apr 2019 - 06:00 pm
Coeur d'Alene, ID 83814
Classes run from 8 am – 6 pm on April 29-30, 2019 at North Idaho College in Post Falls, Idaho
The workshop fee is $750/person before April 5 and $850 after. Companies that send 2 or more people will receive a $50 discount per participant.
The Food Safety Modernization Act (FSMA) regulation 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 the one developed by the Food Safety Preventive Controls Alliance (FSPCA) that is recognized by the FDA. This person will oversee or perform 1) the implementation of the facility’s Food Safety Plan, 2) validation of the preventive controls, 3) records review, 4) reanalysis of the Food Safety Plan, and other activities as appropriate to the food. (See 117.180 and 507.53 for more details)
This class explains the requirements of the Preventive Controls for Human Food regulation of FSMA. The FSMA rule, which became final in September 2015, requires food facilities to have a food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards. Rules have been issued that will help produce farmers, manufacturers, transportation companies, and food importers to take steps to prevent food safety problems before they occur. This rule states that every human food manufacturer, except for the very smallest, who will have modified requirements, must have a PCQI develop and implement your facility’s food safety plan and other key tasks (See 21CFR117.180 (c) (1)).
This 2-day course, developed by the FSPCA, is the “standardized curriculum” recognized by the FDA. The course will be led by Craig Doan, a Lead FSPCA Instructor. Successfully completing this course is one way to meet the requirements for “preventive controls qualified individual.” Participants will receive a certificate of completion directly from the FSPCA after completing the course.
This PROGRAM will prepare you for:
- Creating a Preventive Controls Food Safety Plan
- Validating Preventive Controls
- Reviewing records for implementation and effectiveness
- Reviewing corrective actions
- Performing required re-analysis of the Food Safety Plan
- Other Activities as appropriate for the type of food
What Our Clients Say About This Course
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.
- The workshop fee is $750/person before April 5 and $850 after. Companies that send 2 or more people will receive a $50 discount per participant.
- The cost of the workshop includes a $50 fee for an official AFDO Registered Certificate of Training.
- 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 workshop fee covers all course materials including an FSCPA Manual.
- One instructor per 20 participants will offer a high-quality training environment and more opportunities for individual attention.
- Interactive team exercises enhance the learning environment.
- Registered Certificate of Training issued by AFDO. (proof that the participant trained under an FDA recognized curriculum. 21CFR117.180 (c) (1)).
- Food includes a full breakfast and lunch on days 1 and 2, 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.
For registration assistance or questions or any special needs or food requests, contact Jane Hokanson at 208-426-3820 or email@example.com.
For specific course information, contact Catherine Cantley at 208-426-2181 or firstname.lastname@example.org.
A group lodging rate of $128/night is available for the nights of 4/29 – 5/1 at the Hampton Inn & Suites by Hilton, Coeur d’Alene. The Hampton is at 1500 Riverstone Drive in Coeur d’Alene, Idaho. To reserve a room, call 208-769-7900 ext 2 and mention “TechHelp” to receive the special rate. This special rate is available through March 29, 2019.
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. Learn more about UI Extension.
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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
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