Preventive Controls for Human Foods
Monday, May 6 
9:00AM – 5:00PM
Tuesday, May 7 9:00AM – 5:00PM
Wednesday, May 8 1:00PM – 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.
LEAD INSTRUCTOR
Eva Rodriguez-Szewczyk, Rutgers Food Innovation Center
Donna F. Schaffner, Associate Director, Food Safety, QA & Training, Rutgers Food Innovation Center
Kara Baldus - Lead Trainer/ Microbiology Consultant at Eurofins Food Integrity & Innovation
Amanda Kinchla - Extension Specialist at University of Massachusetts Amherst