The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food Regulation of Food Safety Modernization ACT) is intended to ensure safe manufacturing/processing, packaging and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual (PCQI)”. This course is offered by Lead instructor affiliated with Food Safety Preventive Controls Alliance (FSPCA). The course will comprise “standardized curriculum” provided by FSPCA.
As value -add service along with this course, we will provide latest updates of FDA in relation to Food Safety Modernization Act implementation and enforcement.
Course Topics Include
Understand why there is an enhanced focus on sanitation, allergen management, supplier controls and product recall
Understand Hazard Analysis and Risk Based Preventive Control
Understand the role of PCQI
Understand the structure of regulation (CFR Part 117) and
the sub parts
Understand the structure and contents of Food Safety Plan
Knowing the cGMP and Pre-requisites
Who should attend
Quality Assurance and Food Safety Team leads
Internal Audit Personnel
Purchasing/Supply chain Personnel
New hires or newly promoted staff in Quality department
Recent Food Safety Graduates who want to pursue in Food sector specially in USA imports