Course materials:  Comprehensive binder manual with all slides, Sample Food Safety Plan booklet with model plans, Exercise Workbook, exercise handouts for class activities, Foreign Supplier Verification information.                                                     

Some things this course will help you with:  (see agenda below for all topics covered)

  •      Follow step by step instruction on developing & conducting risk-based preventive controls as defined by FDA
  •       Learn the hazard analysis process & practice creating prevention focused Food Safety Plan to meet FDA standards
  •       Determine how preventive controls relate to existing food safety systems, such as your HACCP plan that you already may have

Preventive Controls for Human Food Qualified Individual (PCQI) Workshop Agenda -- 2 1/2 day

Chapter 1:   Introduction to course

Chapter 2:  Food Safety Plan Overview

Chapter 3:  Good Manufacturing Practices & Other Prerequisite Programs

Chapter 4:  Biological Food Safety Hazards

Chapter 5:  Chemical, Physical, & Economically Motivated Food Safety Hazards

Chapter 6:  Preliminary Steps in Developing a Food Safety Plan

Chapter 7:  Hazard Analysis & Preventive Controls Determination

Chapter 8:  Process Preventive Controls

Chapter 9:  Food Allergen Preventive Controls

Chapter 10:  Sanitation Preventive Controls

Chapter 11:  Supply Chain Preventive Controls

Chapter 12:  Verification & Validation Procedures

Chapter 13:  Record-keeping Procedures

Chapter 14:  Recall Plan

Chapter 15:  Regulation Overview - cGMP & Hazard Analysis & Risk-Based Preventive Controls for Human Food

Manual also contains information on the following:

1.  FDA Regulation on cGMPs, Hazard Analysis, & Risk-Based Preventive Controls for Human Food

2.  Food Safety Plan Worksheets

3.  Food Safety Plan Examples

4.  Food Pathogen Information

5.  Sanitation Basics

6.  Environmental Monitoring information & Hygienic Zoning information

7.  Explanation of key terms

8.  Reference material to help you communicate requirements to your staff