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BEGIN:VEVENT
DTSTART:20240313T123000Z
DTEND:20240315T210000Z
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SUMMARY:Food Safety - PCQI Preventive Controls for Human Food- North
DESCRIPTION:The final rule for "Preventive Controls for Human Food" which was released in September 2015 to support the implementation of the FDA Food Safety Modernization Act (FSMA) requires food facilities to have a written food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards.\n\n\n\nThe following course\, Preventive Controls for Human Food (PCHF)\, will go in depth with the requirements for Hazard Analysis and Risk-Based Preventive Controls based food safety plan training. Participants will get familiar with all requirements of a Preventive Controls based food safety plan and how to design the plan.\n\n\n\nIn addition\, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to achieve compliance to the requirements.\n\n\n\nBy the end of the training course\, participants will be able to oversee or perform the following:\n\n\n\nCreating a Preventive Controls Food Safety Plan\n\nValidating preventive controls\n\nReviewing records for implementation and effectiveness\n\nReviewing corrective actions\n\nPerforming required re-analysis of the Food Safety Plan\n\nThe course\, developed by the FSPCA is the "standardized curriculum" recognized by the FDA. This will be delivered by Lead Instructor for the FSPCA Preventive Controls for Human Food Course. In addition to the FSPCA course completion requirements\, our delivery will require passing an exam\, then the participant will receive a certificate. Successfully completing this course is one way to meet the requirements for a "Preventative Controls Qualified Individual (PCQI)".\n\n\n\nThe course is designed for:\n\n\n\nManagers\n\nOwners\n\nOperators\n\nQuality Control Personnel\n\nFood Safety Personnel\n\nCourse Length 20 Hours\n\n\n\n \n\n\n\nIn Person\n\n\n\n \n\n\n\n \n\n\n\nCourse Testimonials...\n\nLuke Scott- Zone 7 Supply Team Member\n\n\n\nIn general what do you think of the training content?\n\n\n\n "Very helpful and informative. Taught in a manageable way\, and geared towards our specific backgrounds (distribution\, and manufacturing) to help us to understand how the material applies to us. Juliana is obviously passionate about this\, which helped us to engage in the material even more. I'm excited to share with the rest of the company what we learned." \n\nPlease describe your experience in just one or two sentences.\n\n\n\n"My company charged me and my colleague with being able to help find\, define and effect our Food Safety Plan\, and I feel as though we can definitely deliver after taking this course."\n\n\n\n \n\n\n\nJames Miller- President of La Bella Mozzarella\n\n\n\nHow we met your expectations- did you experience the content outlined in the training course description?\n\n\n\n"Expectations met\, covered each chapter was superb by instructor."\n\n\n\nPlease describe your experience in just one or two sentences.\n\n\n\n "Class was well worth the time and money. I would suggest it to everyone in the industry." \n\n \n\n\n\nMatt Doane of Fischer Foods- Vice President of Operations\n\n\n\nIn general what do you think of the training content?\n\n\n\n "Excellent." \n\nPlease describe your experience in just one or two sentences.\n\n\n\n"A pleasant experience and very informative."
X-ALT-DESC;FMTTYPE=text/html:The final rule for &ldquo\;Preventive Controls for Human Food&rdquo\; which was released in September 2015 to support the implementation of the FDA Food Safety Modernization Act (FSMA) requires food facilities to have a written food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards.
\n
\nThe following course\, Preventive Controls for Human Food (PCHF)\, will go in depth with the requirements for Hazard Analysis and Risk-Based Preventive Controls based food safety plan training. Participants will get familiar with all requirements of a Preventive Controls based food safety plan and how to design the plan.
\n
\nIn addition\, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to achieve compliance to the requirements.
\n
\nBy the end of the training course\, participants will be able to oversee or perform the following:
\n
\nCreating a Preventive Controls Food Safety Plan
\nValidating preventive controls
\nReviewing records for implementation and effectiveness
\nReviewing corrective actions
\nPerforming required re-analysis of the Food Safety Plan
\nThe course\, developed by the FSPCA is the &ldquo\;standardized curriculum&rdquo\; recognized by the FDA. This will be delivered by Lead Instructor for the FSPCA Preventive Controls for Human Food Course. In addition to the FSPCA course completion requirements\, our delivery will require passing an exam\, then the participant will receive a certificate. Successfully completing this course is one way to meet the requirements for a &ldquo\;Preventative Controls Qualified Individual (PCQI)&rdquo\;.
\n
\nThe course is designed for:
\n
\nManagers
\nOwners
\nOperators
\nQuality Control Personnel
\nFood Safety Personnel
\nCourse Length &ndash\; 20 Hours
\n
\n \;
\n
\nIn Person
\n
\n \;
\n
\n \;
\n
\nCourse Testimonials...
\nLuke Scott- Zone 7 &ndash\; Supply Team Member
\n
\nIn general what do you think of the training content?
\n
\n \;&ldquo\;Very helpful and informative. Taught in a manageable way\, and geared towards our specific backgrounds (distribution\, and manufacturing) to help us to understand how the material applies to us. Juliana is obviously passionate about this\, which helped us to engage in the material even more. I&rsquo\;m excited to share with the rest of the company what we learned.&rdquo\; \;
\nPlease describe your experience in just one or two sentences.
\n
\n&ldquo\;My company charged me and my colleague with being able to help find\, define and effect our Food Safety Plan\, and I feel as though we can definitely deliver after taking this course.&rdquo\;
\n
\n \;
\n
\nJames Miller- President of La Bella Mozzarella
\n
\nHow we met your expectations- did you experience the content outlined in the training course description?
\n
\n&ldquo\;Expectations met\, covered each chapter was superb by instructor.&rdquo\;
\n
\nPlease describe your experience in just one or two sentences.
\n
\n \;&ldquo\;Class was well worth the time and money. I would suggest it to everyone in the industry.&rdquo\; \;
\n \;
\n
\nMatt Doane of Fischer Foods- Vice President of Operations
\n
\nIn general what do you think of the training content?
\n
\n \;&ldquo\;Excellent.&rdquo\; \;
\nPlease describe your experience in just one or two sentences.
\n
\n&ldquo\;A pleasant experience and very informative.&rdquo\;
LOCATION:Live - Cedar Knolls\, NJ
UID:e.2857.1850
SEQUENCE:3
DTSTAMP:20260514T215933Z
URL:https://business.shccnj.org/events/details/food-safety-pcqi-preventive-controls-for-human-food-north-1850
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