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DTSTART;VALUE=DATE:20251111T000000
DTEND;VALUE=DATE:20251113T240000
SUMMARY:FSPCA Preventive Controls for Human Foods 2.0Register today!
ORGANIZER:MAILTO:lindsey.jahn@wisc.edu
LOCATION:Online via Zoom
URL:https://fri.wisc.edu/events_workshops.php
DESCRIPTION:The Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) are 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” at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or be otherwise qualified through job experience to develop and apply a food safety system”.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.”
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PRIORITY:3
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