Purdue University is hosting a three-day course for food safety professionals seeking to be certified as a preventive controls qualified individual and learn more about the requirements of the Food Safety Modernization Act (FSMA).
The Preventative Control Qualified Individual Training (PCQI) will be offered from 1-5 p.m. on Jan. 8; from 8 a.m.-5 p.m. on Jan. 9; and from 8 a.m.-4 p.m. on Jan. 10 at the Philip E. Nelson Hall of Food Science on the campus of Purdue University.
Finalized in 2015, FSMA mandates that food facilities have a food safety plan in place that includes an analysis of hazards and risk-based preventive controls. This course is designed by the Food Safety Preventive Controls Alliance (FSPCA) according to Food and Drug Administration (FDA) guidelines and is intended to help food processors meet the FSMA requirement of having “preventive controls qualified individuals” on staff. It is intended for food safety and quality managers, supervisors and anyone with responsibility of food safety programs who wants to learn more about FSMA requirements.
Participants will gain a better understanding of the basic requirements of the FSMA preventive controls for human food rules, participate in group activities utilizing food safety plan templates and learn the differences between Hazard Analysis and Critical Control Points practices and the FSMA preventive control rules.
After completing the course, participants will receive a certificate of training provided by FSPCA.
The workshop is co-taught by Yaohua Feng, assistant professor of food science at Purdue University and Scott Gilliam, food safety policy and training manager at Meijer.
Cost is $750. Online registration is available at http://www.purdue.edu/conferences/PCQI.
For more information, contact Feng at 765-494-0331 or email@example.com.