If you produce a food product at your home and want to sell it into retail commerce, then this VIRTUAL food safety training will assist you in this venture. 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, February 19, 2021. Register early as space is limited. For more information, contact Ruplal Choudhary at (618) 203-6473 or email@example.com.
DATES/TIMES OF THE WORKSHOP:
Wednesday, February 24, 2021 8:00am - 5pm
Thursday, February 25, 2021 8:00am - 5pm
Friday, February February 26, 2021 8:00am - 12pm
This course is being taught by FSPCA Lead Instructor Dr. Ruplal Choudhary, Professor, Food Engineering, Southern Illinois University, Carbondale, IL 62901
This will be a virtual training using a ZOOM platform and as such, all participants will need to have some basic technological requirements (i.e., functioning computer or mobile device with video and audio capabilities, strong internet connectivity) and individual capabilities (e.g., ability to log in, utilize video, audio, and engagement functions like chat boxes and polls). Participants must be present during all modules of the course to receive the AFDO Certificate of Course Completion. Attendance and engagement will be monitored throughout the remote delivery.
$250.00 per person. Price includes Human Foods Handbook, participant workbook, certificate from the Prevent Controls Alliance and the Association of Food & Drug Officials.
Only checks or money orders will be accepted for payment.
Checks and money orders for the class (cost = $250.00/person) should be made out to "SIU CARBONDALE" and sent to:
Ruplal Choudhary, Ph.D.
Professor, Food Engineering
Southern Illinois University
1205 Lincoln Drive, Room 176
Carbondale , IL 62901
Southern Illinois University, University of Illinois Extension