This course, developed by FSPCA, is the “standardized curriculum” recognized by the FDA and delivered by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course. The successful completion of this course is one way to meet the requirements for a preventive controls qualified individual (PCQI).
This course is designed to provide manufacturers with an in-depth and practical understanding of Vulnerability Assessment for Food Fraud tools and techniques, and how they can be applied in a practical manner relevant to the delegate’s industry sector. It will enable participants to use techniques to better identify and mitigate risks associated to raw materials in the supply chain. This is particularly useful when implementing product safety management systems and the requirements of the BRCGS onsite
Purpose
The purpose of this course is to train technical and quality staff from sites who need to be able to establish and implement a hazard analysis and critical control point (HACCP) system. Target Audience
The course is aimed at food site technical managers, quality managers, and other members of food safety management teams (production, engineering and new product development personnel) who need to develop and implement a food safety plan, which meets Codex Alimentarius guidance and the requirements of the global standard for Food Safety.
This one-day course will provide you with a thorough understanding of validation and verification so you know the level of detail required for each process and are able to use validation and verification in practice. This is especially helpful when implementing some of the requirements in the BRCGS Standards.
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