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 RECEIVE THE FSPCA QI CERTIFICATION, all participants MUST attend the program in its ENTIRETY and ACTIVELY PARTICIPATE throughout the COURSE (including completing the exercises).
Upon completion of this 20-hour (2.5 days) 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.
INSTRUCTORS: This course is being taught by FSPCA Lead Instructors that have been trained to teach the FDA recognized standardized curriculum.
Amanda Kinchla, M.S.
Extension Assistant Professor/Food Safety Specialist
University of Massachusetts, Amherst
Diane Wright Hirsch, MPH
Senior Extension Educator/Food Safety
University of Connecticut
Lori Pivarnik, PhD
Food Safety Program Coordinator
University of Rhode Island
Nicole Richard, M.S.
Research Associate/Food Safety Specialist
University of Rhode Island
COST: $500.00 per person (price includes PCHF textbook, participant workbook, individually numbered certificate of completion from the Preventive Controls Alliance and the Association of Food & Drug Officials). Continental breakfast, coffee/tea and lunch are included in the cost. Registration is non-refundable after the registration deadline (Friday, September 29, 2017). Cancellation prior to the registration deadline will incur a $25 cancellation fee.
LODGING: Rooms are not included in the registration fee. However, there are a variety of lodging options within a 5-10 mile radius of the workshop. Some options include (but are not limited to):
-Hilton Garden Inn Hartford North/Bradley Int'l Airport, 555 Corporate Dr, Windsor, CT, 06095, 855-239-9477
- Travelodge Bradley Airport, 383 S Center St, Windsor Locks, CT, 06096, 855-239-9482
And some that are only 3-5 miles away, though south.
-Hampton Inn and Suites, 1432 Pleasant Valley Road, Manchester, CT 06042, 855-605-0317
-Fairfield Inn and Suites, 12 Pavilions Drive, Manchester, CT 06042, 844-631-0595
-Residence Inn, 201 Hale Road, Manchester, CT 06042, 844-631-0595
This program is hosted by UMass and UCONN. The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see ag.umass.edu/civil-rights-information/civil-rights-information-resources.