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FSPCA Preventive Controls for Human Food Certification Training

September 24 @ 12:00 am

Event date/time: Friday, September 24, 2021 (All day)
Event Type: In-person
Event location: Life Science Laboratories rooms S320 and S330, 240 Thatcher Way, Amherst, MA 01003
240 Thatcher Way, Amherst, MA, 01003
Price: $275.00

COURSE DESCRIPTION: The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”.

This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” This Food Safety Preventive Controls Alliance (FSPCA) Blended Training course was developed to provide an alternative for individuals to complete the FSPCA Preventive Controls for Human Food course.

The Blended course consists of 2 partsPart 1 is online and Part 2 is instructor-led (in-person at UMass Amherst).  Both parts must be completed in order to obtain the certificate.  The online portion of the FSPCA Preventive Controls for Human Food blended course is a prerequisite for enrollment into Part 2, the Instructor-Led of the FSPCA Preventive Controls for Human Food. The online portion is completed through IFPTI’s Learning Management system and emphasizes key-point concepts from the participant manual. The online portion covers all of the information presented in the first two days of the traditional three-day FSPCA Preventive Controls for Human Food .

Registration for Part I of this 2-part course is $198 and the link for course registration is as follows: https://lms.ifpti.org/#/online-courses/8fa8a76a-5a55-44b6-9cec-60d4f4aa784b

REGISTRATION FOR PART 2 costs $275.00 per person. NOTE: There is an $50 early bird discount to participants who register on or before September 3rd.

IMPORTANT PREREQUISITE REMINDER: Upon completion of Part I of the online class, you have 9 months to complete Part 2- the instructor-led course. Upon completion of Part 1, you will receive an enrollment ticket and a completion email. Email a copy of either the enrollment ticket or completion email to Amanda Kinchla at //kinchla@umass.edu“>kinchla@umass.edu. This must be received no later than September 23rd (the day before the Part 2 class).

Registration Deadline:
Tuesday, September 21, 2021 – 11:59pm

COURSE DESCRIPTION: The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food FDA regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls.” This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” To complete the course, a participant must be present for the entire workshop and actively participate in all of the presented exercises.

Upon completion of this course, the trainee will become a FDA-recognized “Preventive Controls Qualified Individual” (PCQI). The course covers:

  • How to create a 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 prerequisite programs and risk-based preventive controls.
  • Guidelines for choosing Critical Limits, 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, corrective actions, and records review.

ADDITIONAL NOTES: In order to attend this one day training session, you must complete Part 1 of the course online ahead of time, and bring the Part 1 enrollment ticket to class. For more information on how to take Part 1 visit: https://lms.ifpti.org/#/online-courses/8fa8a76a-5a55-44b6-9cec-60d4f4aa784b.

Participants are responsible for having the textbook for this class. We highly recommend the hard copy manual, which can be purchased 1) ahead of time on the online book store at: http://bookstorefspca.ifpti.org/index.php/course-materials.html or 2) purchased at registration and provided at the start of the Part 2 in-person session (Coste $35/book). Alternatively, participants can access the PCQI manual as a pdf for free at: FSPCA Preventive Controls for Human Food Course Manual. Please note: Students that are planning on using the pdf verion must access the digital manual using a digital device that is sufficient to read the manual. Cell phones and digital pads smaller than an 8 inch screen are not allowed. The manual is consistently used for all of the hands-on learning exercises and participants use the entire manual throughouth Part 2.

It is recommended that you read the UMass guide: Getting Started: What to Know When Starting Preventive Controls for Human Food Training, which introduces the course and gives some helpful tips,tricks, and guidelines for understanding the training and working with the Preventive Controls for Human Food Rule.

PCQI Certificates: To receive the PCQI certificate, all participants must:

  • 1) present the Part 1 completion ticket prior to attending Part 2
  • 2) physically attend the entire session of Part 2
  • 3) actively participate during the Part 2 program
  • 4) present thier completed worksheets to the instructor at the end of the of the Part 2 course

INSTRUCTOR: This course is being taught by a FSPCA Lead Instructor that has been trained to teach the FDA recognized standardized curriculum.

Lead Instructor: Amanda Kinchla, Extension Assistant Professor/Food Safety Specialist, University of Massachusetts, 413-545-1017, kinchla@umass.edu.

COST: $275.00 per person (early bird is $225) (price includes participant workbook exercises, individually numbered certificate of completion from the Preventive Controls Alliance and the Association of Food & Drug Officials, continental breakfast, coffee/tea, and lunch). Registration is non-refundable after the registration deadline (Wednesday, September 21 at 11:59 pm). Cancellation prior to the registration deadline will incur a $25 cancellation fee.

Speaker(s) / Instructor(s): Amanda J. Kinchla, Associate Extension Professor & Extension Specialist in Food Safety, Food Science Department, University of Massachusetts
Contact’s name: Amanda Kinchla
Contact’s email: kinchla@umass.edu
Contact’s phone on day of event: 413-545-1017
This event will be recorded: No

Details

Date:
September 24
Time:
12:00 am
Event Category: