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FSMA Preventive Controls training for small food processing facilities
June 19, 2018 @ 8:00 am - 5:00 pm
This one-day workshop is intended for an audience that may not be familiar with food safety and Food Safety Modernization Act (FSMA), or ready for the level of training offered through the standardized Food Safety Preventive Controls Alliance (FSPCA) curriculum for Preventive Controls Qualified Individuals (PCQI).
Through seven modules, participants will gain a basic understanding of food safety principles, preventive controls and requirements under FSMA. Taking this training will provide a strong foundation for those seeking future PCQI, HACCP, and advanced food safety trainings.
Topics that will be covered include:
1. Introduction to FSMA
2. Food safety basics
3. Overview of Preventive Controls for Human Food (PCHF) rule
4. PCHF exemptions
5. Current Good Manufacturing Practices (cGMPs)
6. Cleaning and sanitation
7. Developing a food safety plan
Are prerequisites required?
Previous training in food safety is not required.
What is included?
- All course materials.
- Certificate of course attendance.
- Meals (morning and afternoon lunch and beverage breaks) provided.
**Please note: NO substitutions, transfers, or refunds will be issued within one week of the training start date.**
Registration is limited. For general registration questions, contact Catherine Haye at firstname.lastname@example.org or by calling 503-872-6680.
The fee for the training is $25. The course is subsidized through the USDA-funded Western Regional Center to Enhance Food Safety grant.
Registration includes the training materials, lunch, refreshments, and a Certificate of Course Attendance.
**Participation throughout the entire training is required in order to receive the certificate.