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SUMMARY:Virtual PCQI - June 22 - 24
DESCRIPTION:Meeting details & documents will be provided in an email after purchase. Please forward to the attendee\, if necessary. \nVirtual Preventive Controls for Human Food Course \nFSPCA Certificate issued after completion of the course. \nVirtual Class Requirements: \n\n20 hours of active participation split into 2 1/2 days with 1-hour lunch break per day\nComputer microphone or phone for audio participation during the virtual class\nWebcam required for video participation during the virtual class\nID Verification sheet filled out before class\n\nPreventive Controls for Human Food Course Agenda: \nDay One \n\nChapter 1 – Introduction to Course and Preventive Controls\nChapter 2 – Food Safety Plan Overview\n\nBreak \n\nChapter 3 – Good Manufacturing Practices and Other Prerequisite Programs\nChapter 4 – Biological Food Safety Hazards\n\nLunch \n\nChapter 5 – Chemical\, Physical and Economically Motivated Food Safety Hazards\n\nBreak \n\nChapter 6 – Preliminary Steps in Developing a Food Safety Plan\nChapter 7 – Resources for Preparing Food Safety Plans\n\nDay Two \n\nReview and Questions\nChapter 8 – Hazard Analysis and Preventive Controls Determination\n\nBreak \n\nChapter 9 – Process Preventive Controls\n\nLunch \n\nChapter 10 – Food Allergen Preventive Controls\n\nBreak \n\nChapter 11 – Sanitation Preventive Controls\nChapter 12 – Supply‐chain Preventive Controls\n\nDay Three \n\nReview and Questions\nChapter 13 – Verification and Validation Procedures\nChapter 14 – Record‐keeping Procedures\n\nBreak \n\nChapter 15 – Recall Plan\nChapter 16 – Regulation Overview – cGMP\, Hazard Analysis\, and Risk‐BasedPreventive Controls for Human Food\n\nWrap Up
URL:https://1haccpclass.com/course/virtual-pcqi-june-13-15/
CATEGORIES:PCQI Training
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