Under the recent legislative changes due to the Food Safety Modernization Act, food processors are required to document compliance with numerous new Rules, including the PCHF (Preventive Controls for Human Food) Rule and Foreign Supplier Verification Program. The Rutgers Food Innovation Center offers trainings to help food processing employees to comply with all of those regulations
One of the major concerns that the FDA is now requiring food processors to address, is the hazard of un-labeled allergens, and cross-contact of allergens with other products that are not labeled to contain the allergens. This one-day course will cover the FDA requirements for Allergen and Sanitation Preventive Controls, and help students to differentiate between things that are still just “pre-requisites” and should be part of the regular SOPs and SSOPs, and which things need to be elevated to a “preventive control” level with all of the proper documentation.
Who Should Attend?
This training is appropriate for food processing managers or supervisors in the functions of quality assurance, sanitation, batching/mixing departments of other plant operations. Especially recommended for employees who work in a sanitation position of whose job description includes handling of allergenic ingredients or food products containing allergens, or anyone who supervises those areas.
Participants will learn:
- How to conduct a hazard analysis to differentiate between pre-requisite activities that should be included as part of a sanitation program or allergen controls program, and those areas or practices where an Allergen Preventive Control or Sanitation Preventive Control should be assigned.
- How to monitor, verify and document Allergen and Sanitation Preventive Controls to comply with FDA regulations.
- How to determine appropriate “corrections” or “corrective actions” in relation to Allergen Preventive Controls or Sanitation Preventive Controls to satisfy FDA requirements.
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.
Fees for this class are $295.00 per person for Open Enrollment courses. This price includes printed materials, and a Rutgers certificate of Attendance. 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.
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Allergens and Sanitation Preventive Controls
Food Innovation Center -
Please contact Pauline Pepper at email@example.com or 856-459-1900 ext. 4521 if you have any problems with online registration.