Preventive Controls for Human Foods

 

 

Calendar Icon Monday, May 7  Time Icon9:00AM – 5:00PM
 
Calendar Icon Tuesday, May 8  Time Icon9:00AM – 5:00PM
 
Calendar Icon Wednesday, May 9  Time Icon1:00PM – 5:00PM

 

This course, developed by the FSPCA, is the “standardized curriculum” recognized by FDA and successfully completing this course meets the FSMA requirements for a “preventive controls qualified individual”.​  Seasoned industry professionals will instruct the course and offer practical advice for implementation of the PCHF rule in the food processing environment. 

This course is a “must do” for anyone involved in the Management, QA or Regulatory Compliance areas of FDS-regulated Food Processing, Holding or Storage of food products, and Suppliers / Transporters of ingredients or food contact materials to food processors.  Supply Chain managers, Purchasing Managers and managers/supervisors of Shipping and Receiving Departments are also in particular need of this course.

Instructors 

  • Donna F. Schaffner, Associate Director, Food Safety, QA & Training, Rutgers Food Innovation Center
  • Clint Stevenson, PhD., Assistant Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University
  • Bill Lachowsky, Project Manager, Food Processing Human Resources Council, Ontario Ministry of Agriculture
  • Kara Baldus, Lead Trainer/ Microbiology Consultant, HACCP and FSPCA Lead Trainer, Covance Food Solutions

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