FSPCA Preventive Controls for Human Food Certificate Training courses:
|Training Dates||Course||Training Location||To Register|
|Sept 17-19, 2019||Preventive Controls for Human Food - Qualified Individual (PCQI)||Rutgers University Inn
178 Ryders Lane
New Brunswick, NJ 08901
|Oct 15-17, 2019||**SPANISH** Preventive Controls for Human Food - Qualified Individual (PCQI)||Rutgers Food Innovation Center
450 E. Broad Street
Bridgeton, NJ 08302
|Dec 17-19, 2019||Preventive Controls for Human Food - Qualified Individual (PCQI)||Rutgers Food Innovation Center
450 E. Broad Street
Bridgeton, NJ 08302
Food safety training is a core capability and competency of the Rutgers Food Innovation Center (FIC). With the issuance of new regulations resulting from the Food Safety Modernization Act (FSMA), the FIC is one of the first centers in the country to offer training in Preventive Controls for Human Food (PCHF), consistent with the principles of the US Food and Drug Administration (FDA) and the Food Safety Preventive Controls Alliance (FSPCA). The course includes 20 hours of classroom instruction over two and a half days. Participants in this training will be required to take a test, and will earn an official FSPCA certificate for becoming an FDA-recognized “Preventive Controls Qualified Individual” (PCQI) with the credentials for creating a FDA Food Safety Plan with hazard analysis and risk-based preventive controls.
Who Should Attend:
PCHF training is appropriate for food processing executives and managers in the functions of quality assurance, plant operations, sanitation, and other functions; regulatory agencies and public health inspectors; food industry consultants; brokers and distributors; and others involved with food safety within to the food industry. Participants will learn:
- How to create your company-specific Food Safety Plan meeting the FDA requirements as required by the Food Safety Modernization Act (FSMA).
- How to conduct a Hazard Analysis, and differentiate between pre-requisite programs and risk-based preventive controls.
- Guidelines for choosing Critical Limits (Parameters and Values), setting-up monitoring programs and implementing corrective actions when deviations occur.
- Documentation for all aspects of the PCHF-required Food Safety Plan including verification and validation activities, monitoring, corrections/corrective actions and records review.
Primary Lead Instructor for this course is Donna Schaffner, Associate Director of Food Safety, Quality Assurance and Training at the Rutgers FIC. Donna served as a member of the FDA’s Preventive Controls Alliance (FSPCA) working with a national team of Food Safety professionals to create this course. She has taught PCHF, HACCP and various other Food Safety classes for more than 20 years, and has been through Train-the-Trainer programs by the Food Safety Preventive Controls Alliance (FSPCA) for teaching the PCHF course, the International HACCP Alliance (IHA), the Seafood HACCP Alliance and the Association of Food and Drug Officials (AFDO) for teaching HACCP. Other Instructors for this course also have years of Food Processing Industry experience to call-on for answering participant questions.
Costs: $745 per person, if registered 30 days in advance; $845 otherwise. This price includes PCHF Textbook and Participant Workbook, and an individually numbered certificate from the FSPCA and AFDO. Lunch, snacks, and coffee are also provided. Participants in the training program are encouraged to register as soon as possible, as class-size is limited and seats are reserved only after payment is received.
Special hotel rate is available for local hotels in Vineland, NJ
This class is for FDA-required Food Safety Plans & is not required for USDA-regulated meats, Juice or Seafood products.
Please contact Pauline Pepper at email@example.com or 856-459-1900 ext. 4521 if you have any problems with online registration.
For participants to the Bridgeton training, a Special hotel rate is available for local hotels in Vineland, NJ.
Donna Schaffner is also able to offer this course, and other food safety courses, on-site at food processor locations, using a flat-rate fee structure that is financially advantageous for training groups of individuals. Please contact Donna at us for further inquires regarding client-site training.