Preventive Controls for Human Food v 2, 1-day course: Part 2

Welcome to the Preventive Controls for Human Foods 1-day course: Part 2! You must have taken part 1 of this course prior to part 2 in order to receive your certificate. This online course is perfect for anyone looking to enhance their knowledge of food safety. Join us for a day filled with interactive sessions and expert-led discussions on preventive controls. Learn about the latest regulations and best practices to ensure the safety of human foods. Don't miss out on this valuable opportunity to expand your skills and network with industry professionals while getting your PCQI Certifificate. Register now to secure your spot!

We also teach HACCP, Current Good Manufacturing Practices, Food Safety, Packaging Safety, Cosmetics Safety, Allergen Management, Intro to SQF, Intro to BRC, Intro to Writing Standard Operating Procedures(SOPs), Internal Auditing, Good Dsitribution Practices, Good Documentation Practices, Documentation Management, Intro to Quality Management Systems, Food defense, Sanitation Basics, and Environmental Monitoring.

Do you live in a different time zone? No problem, we can either schedule for the hours that work best for you or you can take our asynchronous online course. The asynchronous course has no deadlines. You simply need to watch the videos and complete the exercises to receive your certificate. Just email m.marie.mac@gmail.com or contact me through eventbrite.

If you require the three-day instructor-lead course or a different course date and time, please contact Michelle at m.marie.mac@gmail.com and I will be happy to make arrangements with you.

We will do a short review of each chapter and follow the reviews with exercises. We will be working on building a food safety plan. You will be provided with an example facility description and flow diagram to work with. An instructor will be on hand to help you and your group through a hazard analysis, process, sanitation, allergen, and supply chain controls. Then we will review a recall plan and finish our day with a cross-word puzzle to review the materials.

You will receive online copies of the course materials that will always be available to you. You will get your certificate via email from the FSPCA.

Title: Preventive Controls for Human Foods Part 2

Course Outline:

Introduction to Preventive Controls

Overview of Preventive Controls

Importance of Preventive Controls in food safety

Exercise

Evaluating where your current knowledge is and what you would like to learn from this course

Q&A session for any clarification needed from Part 1

CGMPs and Prerequisite Programs

Biological, chemical, and physical hazards

Allergens

Economically motivated hazards

Preliminary Steps to a Hazard Analysis

Sources of Information to Build a Food Safety Plan

FSPCA technical assistance network

FDA technical assistance network

FDA Guidance

Hazard Analysis and Preventive Controls

Conducting a hazard analysis

Hazard evaluation

Determining Preventive Controls

EG Food Company example walkthrough

Exercise

Conduct a hazard analysis using your example food safety plan

Determine which type of preventive control you will use to manage that hazard

Share with the class

Process Preventive Controls

Critical limits

EG Food Company example walkthrough

Monitoring Procedures

Importance of Monitoring

Types of Monitoring Procedures

Practical exercises on monitoring activities

Corrective Actions

Understanding Corrective Actions

Developing Corrective Action Plans

Group discussions

Exercise

Choose one process preventive control and its associated hazard

Determine the monitoring procedures and corrective actions associated with that process preventive control

Share with the class

Allergen Preventive Controls

EG Food Company example walkthrough

Exercise

Choose one allergen preventive control and its associated hazard

Identify the allergen profile for your products

Determine the cleaning and scheduling implications

Determine the monitoring procedures and corrective actions associated with that allergen preventive control

Share with the class

Sanitation Preventive Controls

EG Food Company example walkthrough

Exercise

Determine if the EG Food Company’s procedure is a GMP or a preventive control

Would you segregate allergens in your model facility

Would you do wet cleaning, dry cleaning or both

Share with the class

Supply Chain Preventive Controls

Supply Chain Program

Verification Activities

EG Food Company example walkthrough

Exercise

Choose one supply chain preventive control and its associated hazard

What controls are being implemented by your supplier and how would you verify them?

What would your supply chain verification activities be?

What records would you require?

Share with the class

Verification and Validation

Verification Activities

Validation Requirements

EG Food Company Example

Exercise

Discuss verification and validation activities for one process preventive control for your model facility

How would you obtain and organize this information?

Share with the class

Record-keeping and Documentation

Importance of Record-keeping

Requirements for Documentation

Practical tips and templates

EG Food company example

Exercise

Discuss records for one process preventive control for your model facility

How would you organize this information?

Share with the class

Recall Plan

Recall summary

Exercise

Read the example recall plan

Discuss key points and how it compares to your own recall plan

Share with the class

Overview

Summary of key takeaways

Review of regulations

Feedback and evaluation