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FSPCA Preventive Controls for Human Food Course
Tue, Apr 18, 2017, 8:30 AM – Thu, Apr 20, 2017, 12:00 PM PDT
FSMA regulation requires every processing facility to have a trained resource person or “Preventive Controls Qualified Individual” who has completed a specialized training course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA) that is recognized by the FDA. This person will oversee the implementation of the facility’s food safety plan and other key tasks. (See 21CFR117.180 (c) (1))
Our 2.5-Day course lead instructor trained with the FSPCA and holds the FSPCA “Certificate of Training” as Lead Instructor for the FSPCA Preventive Controls for Human Food course, Craig H. Doan (Cert # 434cd82e) is a Food Safety and Food Processing Specialist with Impact Washington and assistant instructor Bill Paugh, a Food Safety and Lean Manufacturing expert, have more than 60 years combined experience in the food industry.
Who Should Attend?
Director/VP Food Safety, Maintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance Coordinators & Managers, Safety Managers, Training Supervisors, Lead Technicians, Packaging Supervisors & Managers, Regulatory Personnel.
The workshop fee covers all course materials including an FSCPA Participant Manual.
One lead instructor and one assistant instructor offer a high quality training environment and more opportunities for individual attention.
Interactive team exercises enhance learning environment.
Registered Certificate of Training issued by AFDO. (proof that the participant was trained under an FDA recognized curriculum. 21CFR117.180 (c) (1)).
The workshop cost includes a $50 certificate fee by AFDO.
Continental breakfast each day, lunch, snacks, coffee, soda and tea.
Registration: The workshop fee is $720/person.