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FSPCA Preventive Controls Qualified Individual (PCQI) for Human Food

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Nairobi

To be determined

Nairobi, Nairobi Nairobi

Kenya

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Event description
Gain your Preventive Controls Qualified Indivual (PCQI) Certificate and Comply with FDA Food Safety Modernization Act (FSMA).

About this Event

To comply with the FDA Food Safety Modernization Act (FSMA) Preventive Controls for Human Food regulation, each covered food facility must have at least one Preventive Controls Qualified Individual (PCQI) to prepare and oversee the written food safety plan to ensure the preventive controls are capable of controlling identified hazards. One way to become a PCQI is to take the Preventive Controls for Human Food course that is recognized by FDA.

Join us for this 2.5-day FDA recognized course developed by the Food Safety Preventive Controls Alliance (FSPCA) for the PCQI in the food industry. You will learn how to develop a risk-based Food Safety Plan and implement preventive controls to help mitigate and control hazards specific for your product and process. At the end of this course, you will be able to discuss Good Manufacturing Practices (GMP) and other Prerequisite Programs, conduct hazard analysis and determine preventative controls (process, food allergen, sanitation and supply-chain controls), verification, validation, recall plan and record keeping requirements.

The following agenda is covered during this course, including peer interaction in a live classroom environment, frequent opportunities for review, and classroom exercises designed to provide learning opportunities for understanding the Preventive Controls for Human Food regulation requirements.

Day one (8:30 am - 5:00 pm)

Chapter 1 - Introduction to Course and Preventive Controls

Chapter 2 - Food Safety Plan Overview

Chapter 3 - Good Manufacturing Practices and Other Prerequisite Programs

Chapter 4 - Biological Food Safety Hazards

Chapter 5 - Chemical, Physical and Economically Motivated Food Safety Hazards

Chapter 6 - Preliminary Steps in Developing a Food Safety Plan

Chapter 7 - Resources for Preparing Food Safety Plans

Day Two (8:30 am - 5:00 pm)

Chapter 8 - Hazard Analysis and Preventive Controls Determination

Chapter 9 - Process Preventive Controls

Chapter 10 - Food Allergen Preventive Controls

Chapter 11 - Sanitation Preventive Controls

Chapter 12 - Supply-chain Preventive Controls

Day Three (8:30 am - 15:00 pm)

Chapter 13 - Verification and Validation Procedures

Chapter 14 - Record-keeping Procedures

Chapter 15 - Recall Plan

Chapter 16 - Regulation Overview - cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food.

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Date and Time

Location

Nairobi

To be determined

Nairobi, Nairobi Nairobi

Kenya

View Map

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