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BEGIN:VEVENT
DTSTART;VALUE=DATE:20181002T000000
DTEND;VALUE=DATE:20181004T240000
SUMMARY:FSPCA Preventive Controls for Human Food Training
ORGANIZER:MAILTO:lindsey.jahn@wisc.edu
LOCATION:Room 6201, Microbial Sciences, 1550 Linden Dr., Madison, WI 53706
URL:https://fri.wisc.edu/events_workshops.php
DESCRIPTION:The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls.” This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
During this two-and-a-half-day course, participants will focus on the food safety activities and documentation that support the development and implementation of a preventive controls Food Safety Plan. The course will provide participants with the knowledge that is needed to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule.
CLASS:PUBLIC
PRIORITY:3
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