Become a Preventive Controls Qualified Individual Today!

"Culturing Knowledge Through Training & Education"

The Food Safety Modernization Act (FSMA) is the most extensive change to food safety laws in 70 years and will shift the industry to a preventive or proactive approach to food contamination. The new regulations require certain activities to 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 supports your company’s objectives to comply with FSMA and provides FDA-recognized training for your designated Preventive Controls Qualified Individual. The standardized course was developed by the Food Safety Preventive Controls Alliance (FSPCA) in partnership with FDA. Cherney’s trainers successfully completed the FSPCA lead instructor training and are Food Safety Preventive Controls Lead Instructors. 

The course is intended for:
Quality and Management, including directors, managers, supervisors and practitioners, who will be responsible for managing, overseeing, or implementing the company’s Food Safety Plan under FSMA. Any personnel seeking additional training on FSMA and preventive controls. It is recommended to have prior GMP and HACCP training and/or experience.

PUBLIC COURSES

Human Food: May 15-17, 2019 

Human Food: November 13-15, 2019

  Regular Registration: $800 (No early registration or multiple attendee discounts apply)

PRIVATE COURSES
TBA

Questions? Interested in a private course for your company or an industry specific course?  Contact training@cherneymicro.com

Additional Resources
Human Food Course Flyer
FSPCA Registration
Day 1  8:00am - 4:30pm

  1. Introduction to Course & Preventive Controls
  2. Food Safety Plan Overview
  3. Good Manufacturing Practices & Other Prerequisite Programs
  4. Biological Food Safety Hazards
  5. Chemical, Physical and Economically Motivated Food Safety Hazards
  6. Preliminary Steps in Developing a Food Safety plan
  7. Resources for Preparing Food Safety Plans
Day 2  8:00am - 4:30pm

  1. Hazard Analysis & Preventive Controls Determination
  2. Process Preventive Controls
  3. Food Allergen Preventive Controls
  4. Sanitation Preventive Controls
  5. Supply-Chain Preventive Controls
Day 3  8:00am - 12:00pm

  1. Verification & Validation Procedures
  2. Record-Keeping Procedures
  3. Recall Plan
  4. Regulation Overview: cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food

 

Business Type

Compliance Timeline
As of January 1, 2016

Very small businesses < $1 million per year

3 years
(except for records to support its status as a very small business January 1, 2016)

Businesses subject to the Pasteurized Milk Ordinance

3 years

Small businesses < 500 full-time equivalent employees

2 years

All other businesses > 500 full-time equivalent employees

1 year

Small business receiving facility (supplier not subject to human preventive controls rule or produce safety rule)

2 years

Small business receiving facility (supplier IS subject to human preventive controls rule or the produce safety rule)

2 years
(or 6 months after the supplier is require to comply, whichever is later)

All other businesses > 500 full-time equivalent employees (supplier not subject to the human preventive controls rule or produce safety rule)

18 months

All other businesses > 500 full-time equivalent employees (supplier IS subject to the human preventive controls rule or produce safety rule)

6 months after the supplier is required to comply with the rule