Preventive Controls for Human Foods Part 2

Preventive Controls Qualified Individual for Human Food Part 2 Certificate Course

Objectives

·      Identification of process preventive controls (CCPs) and applying critical limits to control identified hazards

·      Identification of other preventive controls (PCs) such as allergen, sanitation and supplier controls at each applicable step and applying the parameters and values to support control of the identified hazard

·      Establish the Monitoring of critical limits or parameters and values to ensure the process stays in control

·      Making corrections, assigning corrective actions when control is compromised

·      Verifying/Validating that the HACCP plan is being applied and working as intended

·      Developing documents and records to demonstrate that the Food Safety Plan is operating effectively

Outcomes

·      Through active engagement in the presentation and participation in discussions, participants will identify, name and understand the principles and tasks to implement a Food Safety plan.

·      Through the working group exercises, participants will gain practical experience working through an example plan.  This exercise will provide participants with experience around the decision-making process of hazard analysis, identification of hazards and the implementation of the management components of the HACCP plan.

·      Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”  (21 CFR part 117.3)

Target Industry

Food production facilities

Primary Audience

Production Supervisors, Production, Quality, and Executive Management

Standards

FSPCA Preventive Controls For Human Food Training Curriculum,  FSPCA Preventive Controls For Human Food Exercise Workbook

Exercises

o   Getting to know each other

o   Exercises following each chapter walking participants through each

step for building a food safety plan

 Outline

1.     Outline Content

2.     Course Objectives

3.     Course Format

4.    Preventive Controls Review

5.     Food Safety Plan Overview

6.     Good Manufacturing Practices and Other Prerequisite Programs

7.     Biological Food Safety Hazards

8.     Chemical, Physical and Economically Motivated Food Safety Hazards

9.     Preliminary Steps in Developing a Food Safety Plan

10. Resources for Preparing Food Safety Plans

11. Hazard Analysis & Preventive Controls Introduction

12. Hazard Analysis & Preventive Controls Determination

13. Process Preventive Controls

14. Food Allergen Preventive Controls

15. Sanitation Preventive Controls

16. Supply Chain Preventive Controls

17. Verification & Validation Procedures

18. Record-keeping Procedures

19. Recall Plan

20. Food Safety Plan Review