FSMA Regulations for Key Personnel Managing the Food Safety Plan for Human or Animal Food Processing Facilities
Food processing facilities are required to have a trained Preventive Controls Qualified Individual who has completed an FDA recognized course as offered by the Food Safety & Quality Systems. The trained preventive controls person’s responsibility is to develop, implement and manage the company’s overall food safety plan, consisting of a hazard analysis and a risk-based preventative controls process. In addition, this person is also responsible for supervising the preventive controls, evaluating records and reexamine the food safety plan.
Food Safety & Quality Systems offers the FDA recognized 2 ½ day course designed by the Food Safety Preventative Controls Alliance (FSPCA) in collaboration with the FDA. It is taught by a Lead Instructor for the FSPCA Preventative Controls for Human Food Course and meets the PCQI Training requirements. Participants will receive their official certificate issued by AFDO.
FSMA Preventive Controls for Human Food- PCQI Training
An FDA recognized training FSPCA Preventative Controls for Human Food class.
- Feb 13-15 Chicago
- Mar 7-9 Chicago
- Apr 24-26 Chicago
Implementing SQF Systems Practitioner Training
2 day course providing a comprehensive understanding of Safe Quality Food Program & SQF Code requirements.
- Jan 18-19 Chicago
- Feb 16-17 Chicago
- Mar 15-16 Chicago
- Apr 27-28 Chicago
FSMA Preventive Controls for Animal Food-PCQI Training
An FDA recognized training FSPCA Preventative Controls for Animal Food class.
Certified HACCP Training
A 2 day training course for those implementing and auditing an SQF System.
- Jan 16-17-Chicago
- Feb 14-15 Chicago
- Mar 13-14 Chicago
- Apr 25-26 Chicago
Internal Auditor Class & Dates
An independent examination of the Safe Quality Food system to measure its effectiveness. Two-day training course.
- Mar 17 and Mar 24 Chicago
FDA GMP Training Class & Dates
This course provides the basis for determining whether the practices, conditions & controls used to process, handle or store food products are safe and sanitary. Check back for upcoming class dates.