Dates:

Tuesday, March 08, 2016 8:30 AM - 5:00 PM EDT, Wednesday, March 09, 2016 8:30 AM - 5:00 PM EDT, Thursday, March 10, 2016 8:30 AM - 12:00 PM EDT

Location:

JIFSAN Patapsco Building, Suite 2134 5145 Paint Branch Parkway College Park, MD 20742 Directions JIFSAN is hosting a two-and-a-half-day training/workshop that will provide you with the information needed to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. The course is focused on food safety activities and documentation that support the development and implementation of a preventive controls Food Safety Plan. Please note that this training will not qualify you as a Preventive Controls Lead Instructor. This is an interactive program where you will participate in exercises and hear events, challenges and success stories of other food company personnel toward becoming compliant with the newly issued FDA regulations. After attending this session, participants will have the awareness, knowledge and tools to:

• Recognize prerequisite programs in a food safety system.
• Describe the components of and create a Preventive Controls Food Safety Plan.
• Identify biological, chemical, and physical hazards and prescribe preventive controls for those hazards.
• Grasp allergen preventive controls requirements and the prevention of allergen cross-contact.
• Discuss sanitation preventive controls including monitoring, corrections and verification methods
• Review supplier management and verification requirements.
• Understand verification and validation procedures.
• Know the elements of a recall plan.

Who should attend

Food safety and quality professionals at a facility and/or corporate locations who are either responsible for or involved in the development of the Food Safety Plan(s), and any functional area personnel that want to better understand what is required to comply with the FDA regulations and the Food Safety Modernization Act.

What is the FSPCA

The Food Safety Preventive Controls Alliance is a broad-based public private alliance created by the U.S. Food and Drug Administration (FDA) and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH). The Alliance consists of key industry, academic and government stakeholders. FSPCA’s mission is to support safe food production, by developing a nationwide core training curriculum in support of the Technical Assistance Network (TAN). Further, the outreach program will assist companies producing human and animal food to comply with the preventive controls regulations, which are part of the Food Safety Modernization Act (FSMA).

OUTLINE:

DAY ONE

• Introductions and course overview
• Introduction to the course and Preventive Controls
• Food Safety Overview
• Break
• GMP and other Prerequisite Programs
• Biological Food Safety Hazards
• Lunch
• Chemical, Physical and Economically Motivated Food Safety Hazards
• Preliminary Steps in Developing a Food Safety Plan
• Break
• Resources for a Food Safety Plan
• Hazard Analysis and Preventive Controls Determination
• Plan for day Two

DAY TWO

• Review/Questions from Day One material
• Hazard Analysis and Preventive Controls Determination- continued
• Break
• Process Preventive Controls
• Food Allergen Preventive Controls Determination
• Lunch
• Sanitation Preventive Controls
• Supplier Preventive Controls
• Break
• Verification and Validation Procedures
• Record Keeping Procedures
• Plan for Day Three

DAY THREE

• Review/Questions from Day Two
• Recall Plan
• Regulation Overview- GMP and Hazard Analysis and Risk-Based Preventive Controls for Human Food.
• Break
• Curriculum Summary
• Final Questions
• Certificate Process
• Conclusion

This course is limited to 24 seats. Lunch will be provided for this event. If you have any questions about this event, please contact us at jkcooper@umd.edu If you have any questions or problems with registation, please contact us at jifsanitsupport@umd.edu