FSPCA Preventive Controls for Human Food (PCQI) Training

 

Course Overview

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 and/or refine a Food Safety Plan to ensure compliance with regulatory guidelines.

The course offered through Dairy Farmers of Wisconsin focuses on dairy products and processes, but the course material can be applied to any commodity. Your instructors for the course will be Matt Mathison, Marianne Smukowski, and Adam Brock.

Course Prerequisites

A solid understanding of food plant operations is required for this course. Basic training in HACCP is highly recommended, but not required.

Course Topics

  • Overview of food regulations
  • Overview of current Good Manufacturing Practices
  • Assessment of food safety hazards (biological, chemical, physical, etc.)
  • Food Safety Plan development and resources
  • Hazard analysis
  • Process, Allergen, Sanitation and Supply-Chain Preventive Controls
  • Verification and validation procedures
  • Record keeping procedures
  • Development of a recall plan

Learning Assessment

Learning will be assessed throughout the duration of the course so participation is mandatory. A 20 question quiz will be included at the end of the session.

Continuing Education Credits

There are no formal CEUs for this course. Attendance and successful completion of the course could be applied to numerous professional certifications from organizations such as the American Society for Quality, American Cheese Society, Institute of Food Technologists, and Research Chefs Association.

Course Details

This two and a half (2.5) day course, sponsored by Dairy Farmers of Wisconsin, is open to all Wisconsin cheese and dairy companies. Attendance will be limited to the first 25 registrants, so please register early. The course will begin at 8:00 AM and end no later than 4:30 PM. Cost of the course will be $250 and will cover registration, all materials, lunch and breaks each day. Due to popular demand, DFW reserves the right to limit the number of attendees to 2 per company per location.

 
Wednesday-Friday
September 4-6, 2019

Dairy Farmers of Wisconsin
8418 Excelsior Dr.
Madison, WI 53717
608.836.8820
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Lodging

Lodging is not included in the registration fee. Please make your reservations directly with your selected provider. A few recommendations are below:

Dining

Dinner is not included in the registration fee. A few recommendations are below:

  • Cowboy Jack’s – (American Fare) – 1262 John Q Hammonds Drive, Madison, WI 53717 608.841.1441
  • Biaggi’s Ristorante Italiano – (Italian) – 1611 Aspen Commons, Middleton, WI 53562 608.664.9288
  • Compadres Mexican Restaurant – (Mexican) – 1900 Cayuga Street, Middleton, WI 53562 – 608.203-8332
  • Louisianne’s Etc. – (Creole) – 7464 Hubbard Ave, Middleton, WI 53562 – 608.831.1929
  • Dhaba Indian Bistro – (Indian) – 8333 Greenway Blvd, Suite 100 Middleton, WI. 53562 – 608.203.8822
  • Takara 88 – (Sushi) – 1900 Cayuga Street, Middleton, WI 53562 – 608.203.8866
  • Oliva – (Mediterranean) – 751 N High Point Rd, Madison, WI 53717 – 608.831.7776
  • Craftsmans Table & Tap – (American Fare) – 6712 Frank Lloyd Wright Ave, Middleton, WI 53562 608.836.3988

Contact

For questions regarding these or any other courses, contact Adam Brock at abrock@wisconsindairy.org or 608.575.9585.

We look forward to your attendance and participation as we work to ensure Wisconsin continues to be a leader in dairy food safety!

 

Our office is a fragrance-free office. Please help us to accommodate our co-workers and clients who are chemically sensitive to fragrances and other scented products.

 
Registration
(Please submit a new registration form for each attendee)
First Name:*
Last Name:*
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I plan to attend the following:
 (Registrations remaining: 3)

PAYMENT:
Please mail a check payable to Dairy Farmers of Wisconsin for $250.00 along with a printed copy of your registration confirmation (will be emailed after registration is completed) to:

Dairy Farmers of Wisconsin
PO Box 8717
Carol Stream, IL 60197-8717


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