Virtual PCQI – February 27-March 1

Meeting details & documents will be provided in an email after purchase. Please forward to the attendee, if necessary.

Virtual Preventive Controls for Human Food Course

FSPCA Certificate issued after completion of the course.

Virtual Class Requirements:

• 20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day
  • Day 1: 8-5pm
  • Day 2: 8- 5pm
  • Day 3: 8-12pm
• Computer microphone or phone for audio participation during the virtual class
• Webcam required for video participation during the virtual class
• ID Verification sheet filled out before class

Preventive Controls for Human Food Course Agenda:

Day One

• Chapter 1 – Introduction to Course and Preventive Controls
• Chapter 2 – Food Safety Plan Overview

Break

• Chapter 3 – Good Manufacturing Practices and Other Prerequisite Programs
• Chapter 4 – Biological Food Safety Hazards

Lunch

• Chapter 5 – Chemical, Physical and Economically Motivated Food Safety Hazards

Break

• Chapter 6 – Preliminary Steps in Developing a Food Safety Plan
• Chapter 7 – Resources for Preparing Food Safety Plans

Day Two

• Review and Questions
• Chapter 8 – Hazard Analysis and Preventive Controls Determination

Break

• Chapter 9 – Process Preventive Controls

Lunch

• Chapter 10 – Food Allergen Preventive Controls

Break

• Chapter 11 – Sanitation Preventive Controls
• Chapter 12 – Supply‐chain Preventive Controls

Day Three

• Review and Questions
• Chapter 13 – Verification and Validation Procedures
• Chapter 14 – Record‐keeping Procedures

Break

• Chapter 15 – Recall Plan
• Chapter 16 – Regulation Overview – cGMP, Hazard Analysis, and Risk‐BasedPreventive Controls for Human Food

Wrap Up