Preventive controls for human food - Global Food Safety Centroamérica

Benefits

Comply with regulation 21 CFR 117.4
Become an Official PCQI
Learn to design and develop a Food Safety Plan
Power to target exporters
Includes official practice sessions in the course

Objective

Comply with the Federal Agency for Food and Drug Administration – FDA through the Food Safety Modernization Act (FSMA) in its current Good Practice Regulations (cGMP) in its standard 117.4 where required that all personnel responsible for food production and exporting to the United States must have a Food Safety Plan administered by a Qualified Individual.

Agenda

Module I

CHAPTER 1
- Course introduction and preventive controls
EPISODE 2
- General food safety information
CHAPTER 3
- Good Manufacturing Practices and other PPR’s
CHAPTER 4
- Biological risks in food safety
CHAPTER 5
- Chemical, physical and economic risks caused by food safety
CHAPTER 6
- Preliminary steps to develop a Safety Plan
CHAPTER 7
- Resources for the preparation of a Safety Plan
CHAPTER 8
- Determination of risk analysis and preventive controls
CHAPTER 9
- Preventive controls process
CHAPTER 10
- Preventive controls in allergenic foods
CHAPTER 11
- Preventive controls in cleaning
CHAPTER 12
- Preventive controls in the supply chain
CHAPTER 13
- Verification and validation procedures
CHAPTER 14
- Maintenance procedures
CHAPTER 15
- Product recall plan
CHAPTER 16
- Regulation Review, cGMP, HARPC

Recognition

-The official certified participant issued by FOOD SAFETY PREVENTIVE CONTROLS ALLIANCE – FSPCA

-Proof of work skills DC-3 (STPS)

Time

22 hours

Schedule

Day 1: 9:00 am - 6:00 pm

Day 2: 9:00 am - 6:00 pm

Day 3: 9:00 am - 6:00 pm

* Consult place and date of availability

Overview

A 22-hour session where the participant will receive the latest version of the official material in English or Spanish and the course will be taught in Spanish.

Upon successful completion of the course, FOOD SAFETY PREVENTIVE CONTROLS ALLIANCE will recognize you as a Qualified Individual in Preventive Controls for Foods for Human Consumption with a standardized curriculum that allows you to develop, review, approve and represent your Food Safety Plan at your plant , recognized by the FDA regulation through FSMA.