Allergens & Sanitation Preventative Controls Training courses:
|Training Dates||To Register||Training Location|
|To Be Determined|
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 Food Innovation Center at Rutgers University 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 “prerequisites” 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.
What 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.
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 or whose job description includes handling of allergenic ingredients or food products containing allergens, or anyone who supervises those areas.
Cost: $295 per person. This price includes printed materials, and a Rutgers certificate of Attendance. 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.
Please contact Pauline Pepper at firstname.lastname@example.org or 856-391-7606 if you have any problems with online registration.
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 Schaffner at email@example.com or Mellonie O’Neill firstname.lastname@example.org for further information regarding client-site training.