Description
This course is the “Revised Standardized curriculum” recognized by FDA or is otherwise qualified through job experience to develop and apply a food safety system.” As defined from Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation 21 Code of Federal Regulations (CFR) 117.3. This revised version can serve as a revision for those who have already completed Version 1.
This Revised version addresses important updates in FDA guidance documents; important knowledge that PCQIs will need to keep their Food Safety Plans up-to-date. In addition to FDA guidance updates, other updates in Version 2.0 include:
- Updated references, e.g., RFR, CDC
- Streamlined sections, reduced redundancy
- Better supports development of key concepts
- Expanded examples to better support application by small and mid-sized producers
- Gain recognition as an approved HACCP-based curriculum
To successfully complete this course, a participant must be present for the entire delivery and actively participate in the exercises.
Responsibilities of a Preventive Controls Qualified Individual
Under the Preventive Controls for Human Food rule, the responsibilities of a “Preventive Controls Qualified Individual” include to oversee or perform 1) preparation of the 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.
Group Discount is available. Class size is limited.
