PREVENTATIVE CONTROLS FOR HUMAN FOOD WORKSHOP
Tuesday, August 13, 2019 - 9:00am to Thursday, August 15, 2019 - 3:00pm
Details
PREVENTATIVE CONTROLS FOR HUMAN FOOD WORKSHOP
A FSPCS Registered PCQI Course
Sponsored by the Kansas Department of Agriculture, Kansas State University Food Science Institute and MAMTC.
Keep your business, and your customers, safe.
Becoming compliant with the Food Safety Modernization Act (FSMA) can not only help you avoid non-compliance fines, it can also reduce the chances for food safety related issues that may result in costly recalls and negative business implications.
Purpose of Workshop
On August 30, 2015, the FDA published final rules for implementing regulations in the area of preventative controls for human and animal food. Companies manufacturing human food must be in compliance by the following dates:
September 17, 2016 – Large Businesses
September 17, 2017 – Small Businesses (fewer than 500 full-time employees)
September 19, 2018 – Very Small Business (average less than $1 million in yearly sales of human food plus the value of such food manufactured, processed, packed or held without sale)
The purpose of this workshop is to provide FDA approved training for food companies. MAMTC and KSU Food Science Institute offers a 2.5-day (20 hour) workshop to assist companies in understanding and complying with the Preventive Controls for Human Food regulations.
Background
This course developed by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by the FDA and is designed to meet the requirements for training under Title 21 CFR Part 117.8(c)(1). Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual”. Under the Preventive Controls for Human Food regulation, the responsibilities of the qualified individual include to perform or oversee:
- Preparation of the Food Safety Plan
- Validation of Preventive Controls
- Records Review
- Reanalysis of the Food Safety Plan
Who Should Attend
Employees of FDA regulated food manufacturers included but not limited to: Owners, Production Supervisors, Quality Assurance Managers, and other members of the food safety team.
Some companies qualify for the “Very Small Business Exemption”. Please click here for exemption requirements.
Benefits of Attending
All FDA regulated food manufacturing companies are required to implement a Food Safety plan for their facility. The agenda is designed to be covered in 2.5 days (20 hours) and includes frequent opportunities for review and classroom exercises for understanding the preventive controls requirements. The workshop will prepare you for:
- Creating a Preventive Controls Food Safety Plan
- Validating Preventive Controls
- Reviewing records for implementation and effectiveness
- Reviewing corrective actions
- Performing required re-analysis of the Food Safety Plan
Session Topics
- Introduction to the Course & Preventative Topics
- Food Safety Plan Overview
- Good Manufacturing Practices & Other Prerequisite Programs
- Biological Food Safety Hazards
- Chemical, Physical & Economically Motivated Food Safety Hazards
- Preliminary Steps in Developing a Food Safety Plan
- Resources for Food Safety Plans
- Hazard Analysis & Preventative Controls Determination
- Process Preventative Controls
- Food Allergen Preventative Controls Determination
- Sanitation Preventative Controls
- Supplier Preventative Controls
- Verification & Validation Procedures
- Record-Keeping Procedures
- Recall Plan
- Regulation Overview – GMP & Hazard Analysis & Risk-Based Preventative Control for Human Food
Expert Presenters
This workshop will be conducted by qualified FSPCS Lead Instructors from Kansas State University Food Science Institute and MAMTC.
Current Dates & Location
August 13 - 15, 2019
- Day 1 9:00AM – 5:00 PM
- Day 2 9:00AM – 5:00PM
- Day 3 8:00AM – 3:00PM
The workshop will be conducted at the Kansas Federal Department of Agriculture.
1320 Research Park Drive, Manhattan, KS 66502
Attendees are responsible for their own hotel reservations. There are many reasonablly priced hotels in the area.
Fee
The fee for this 2.5 day workshop which includes the training, break refreshments on both days and a workshop book is $399 per person. We are able to offer this greatly reduced rate because of the sponsorhip from the Kansas Department of Agriculture, and funding support from Kansas State University Food Science Inistitue and MAMTC. Following successful completion of the workshop, each attendee will receive an official certificate of completion.
Registration
Click the button to register.
Registration Deadline: August 6, 2019. Space is limited - early registration is encouraged. All participants must pre-register. Walk-ins cannot be accommodated.
