The impact of COVID-19 (novel coronavirus) continues to create uncertainty and concern both globally and here in our community. In accordance with University of Illinois policy, Illinois Extension has deployed public health strategies designed to protect everyone’s health and safety. Effective Tuesday, March 17, all University of Illinois Extension Offices are closed to the public, and programming at offices is suspended until further notice. Staff will be working from remote locations, please call or email us with any questions you may have. We are hoping to reschedule this program at a later date.
The Current Good Manufacturing Practice, Hazard Analysis, and Risk Based Preventive Controls for Human Food FDA 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. To complete the course, a participant must be present for the entire workshop and participate in the exercises.
Upon completion of this 20-hour (2.5 day) course, the trainee will become a FDA-recognized "Preventive Controls Qualified Individual" (PCQI). The course will cover:
- How to create a Food Safety Plan, meeting the FDA requirements as required by the Food Safety Modernization Act (FSMA)
- How to conduct a Hazard Analysis, and differentiate between prerequisite programs and risk-based preventive controls
- Guidelines for choosing Critical Limits, setting up monitoring programs, and implementing corrective actions when deviations occur
- Documentation for all aspects of the PCHF-required Food Safety Plan, including verification and validation activities, monitoring, corrective actions, and records review
REGISTRATION DEADLINE: Friday, March 23, 2020. Register early as space is limited. For more information, contact Ruplal Choudhary at (618) 203-6473 or choudhry@siu.edu.
COST:
$200.00 per person. Price includes Human Foods Handbook, participant workbook, certificate from the Prevent Controls Alliance and the Association of Food & Drug Officials. Lunch will be on your own
DATES/TIMES OF THE WORKSHOP:
Wednesday, March 25, 2020 8:00am - 5pm
Thursday, March 26, 2020 8:00am - 5pm
Friday, March 27, 2020 8:00am - 12pm
INSTRUCTORS: This course is being taught by FSPCA Lead Instructor Dr. Ruplal Choudhary, Professor, Food Engineering, Southern Illinois University, Carbondale , IL 62901
