Dairy Farmers of Wisconsin will host a regional workshop entitled “FSPCA Preventive Controls for Human Food (PCQI) Training. 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.”
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.
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.
A solid understanding of food plant operations is required for this course. Basic training in HACCP is highly recommended, but not required.
- 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 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.