FSPCA Preventive Controls for Human Food Training

FSPCA: Food Safety Preventative Controls Alliance

June 5, 2020
Segment 2 one day class on Zoom
8:00 am – 5:00 pm

Cost: $125.00 per person (Maine Businesses), $175.00 (out-of-state) includes individually numbered certificate from the Preventive Controls Alliance and the Association of Food & Drug Officials.

Register here

food preparer washing handsCourse Description

Upon completion of this blended course (Segment 1 online, Segment 2 June 5th – on Zoom) the trainee will become a FDA-recognized “Preventive Controls Qualified Individual” (PCQI).

The course covers:

  • How to create a Food Safety Plan meeting the FDA requirements as required by the Food Safety Modernization Act (FSMA).
  • How to conduct a Hazard Analysis, and differentiate between prerequisite programs and risk-based preventive controls.
  • Guidelines for choosing Critical Limits, setting up monitoring programs, and implementing corrective actions when deviations occur.
  • Documentation for all aspects of the PCHF-required Food Safety Plan including verification and validation activities, monitoring, corrective actions, and records review.

Each Participant must have

  • Personal computer, no cell phone or tablets
  • Camera and sound on the whole class time
  • Familiarity with Google Docs
  • If you are joining in the same physical room as someone else you must utilize headphones to minimize background noise and feedback.

Each student will need a copy of the PC Guide: https://bookstorefspca.ifpti.org/index.php/course-materials/hazard-analysis-and-preventive-controls-for-human-foods-participant-manual.html

Blended PC course ($198 FSPCA) Part One link:

Part One proof of completion due by June 3.
Email to Theresa (theresa.tilton@maine.edu)

Lead Instructor

Jason Bolton, Ph.D.
Food Safety Specialist and Associate Extension Professor
University of Maine Cooperative Extension

Assistant Instructors

Robson Machado, Ph.D.
Food Science Specialist and Assistant Extension Professor
University of Maine Cooperative Extension

Beth Calder, Ph.D.
Food Science Specialist and Associate Extension Professor
University of Maine Cooperative Extension