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FSPCA Preventive Controls for Human Food Training
June 7 @ 8:00 am - 5:00 pm
| $250 - $500
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.
This course is for 2 1/2 days, starting Tuesday, June 6 (8 a.m.–5 p.m.) and ending Thursday June 8 (8 a.m.–noon).
Cost: $250 in state, $500 out of state.