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) is intended to ensure safe manufacturing/processing, packing 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” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual(PCQI).”
Successful completion of the course requires attendees to participate in 20 hours of instruction, exercises and discussion. The course fee includes a participant manual, workbook, exercises and an officially(AFDO & IFPTI) issued certificate. The instructor will provide access to electronic forms used in the class as well.
Included are 2 Lunches and snacks will be provided.
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