FSPCA certificate course offered by the Utah State University Food Safety Extension Program
FSMA Preventative Controls for Human Foods is now mandating that at least one person in a food company that has sales greater than 1 million dollars be a "qualified individual". Those same companies must update their HACCP to the new Human Foods Preventative Controls Plan. Participants should (not required though) have already been through HACCP training whether formal or informal.
Part 1 is a refresher of HACCP principles. Part 2 drills down into the new FSMA human foods preventative controls food safety system and how its different from HACCP. Day 3 is a summary and recap of documentation and implementation to get your FSMA food safety system off the ground.
Day 1 - 8:30 am (Refresher and FSPCA chapters 1-8)
Day 2 - 9 am Preventative Controls (FSPCA Chapters 9-12)
Day 3 - 9 am Summary (FSPCA Chapters 13-16)
Lunch break (on your own) noon-1 pm Days 1-2. Day 3 finished at noon.
Room? Enter the Utah House "garage".
Parking? Available free immediately outside the Utah House.
Can I transfer or cancel my ticket? Yes, but please do so within the Eventbrite system.
Instructor: Dr Nummer is a PhD Food Microbiologist Extension Specialist, Food Safety subject matter expert, and Professor at Utah State University. He has more than 25 years experience. He is a Lead Trainer for the FSPCA curriculum accepted by the FDA to meet FSMA PC requirements.