Archive | Food Safety

Preventive Controls Qualified Individual Training Offered

Preventive Controls Qualified Individual Training Offered

Rx Research Foundation is holding numerous classes for Preventive Controls Qualified Individual. This class fulfills the FDA Requirement for a PCQI (Preventive Controls Qualified Individual) to sign off on a food safety plan.

You can read the FSPCA PC Course Participant Manual. A printed copy is provided as part of the training.

Get started quickly, writing your plan is a long and complicated process:

  • Plans must be signed off by someone with a FSPCA certificate
  • Writing a plan is a 5-6 month process
  • Companies with more than $1M in revenues must have a plan by September 19, 2017
  • The manual is 526 pages long

FSPCA Preventive Controls for Human Food

Designed for the Preventive Controls Qualified Individual (PCQI) this course meets the FDA requirements for FSMA training. A PCQI is a professional who can manage a Food Safety Plan at a facility in accordance with the U.S. FDA’s Food Safety Modernization Act. This person should have successfully completed training in the development and application of risk-based preventive controls.
Join us for this 2.5 day training program that has been designed and developed by the Food Safety Preventative Controls Alliance (FSPCA) for the PCQIs in the food and beverage industry.

At the end of this training program, participants will be able to:
•   Discuss Good Manufacturing Practices and Prerequisite Programs
•   Conduct hazard analysis and determine preventive controls
•   Define process, food allergen, sanitation and supply-chain preventive controls
•   Discuss verification, validation, recall and recordkeeping requirements
Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued  after attending this training program.

Training curriculum for Preventive Controls Qualified Individual This course has been designed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA. It is taught by a Lead Instructor for the
FSPCA Preventive Controls for Human Food Course.

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FSMA Training for Preventive Controls Qualified Individual

Preventive Controls Training (PCQI) for Human Foods CFR 21 Part 117

Preventive Controls Training for Human Foods will earn you your certificate to be a Preventive Controls Qualified Individual (PCQI) as required by the FDA. It is a 20-hour offered through MEIRxRS’s Rx Research Services Foundation in addition to the Port of Los Angeles and the National Oceanic and Atmospheric Administration. Attendees of the class will earn a certification to become the Qualified Individual for the United States Food & Drug Administration (FDA) regulation on Preventive Controls for Human Foods.The Preventive Controls training for PCQI will be held at NOAA in collaboration from the Port of LA

WHEN Wednesday, February 22nd, 2017 at 7:30 AM – Friday, February 24, 2017 at 1:00 PM (PDT)

WHERE: NOAA, 501 W Ocean Blvd, Room 3470, Long Beach, CA 90802- View Map

Earn a Certificate of Training from Food Safety Preventive Controls Alliance

Tickets

Class Schedule

Price includes the Preventive Controls handbook, certificate from FDA, lunch and snacks.

Attendees must be present for all 20-hours of class.

  • Wednesday February 22, 2017: 7:30am-5pm
  • Thursday, February 23, 2017:  7:30am-5pm
  • Friday, February 24, 2017:  7:30am-1pm

Materials covered in FSMA Preventive Controls

  • Food Safety Plan & Hazard Analysis Part 1
  • Hazard Analysis Part 2 & Process Controls
  • Allergen Controls & Sanitation Controls
  • Verification and Validation & Record Keeping Procedures
  • Supply Chain Controls & Recall Plan & FDA Regulation CFR 21 Part 117

Take advantage of this low price & finish training early. Avoid getting into compliance too late. 

Why you should attend?

Food & beverage facilities covered under FSMA must establish and implement a food safety system that includes analysis of Hazards and risk-based preventative controls.  The rule sets the requirements for a written Food Safety Plan that includes the body of knowledge of this class set by the Food Safety Preventive Controls Alliance. This training allows you to be recognized as the Qualified Individual, qualified to write the Food Safety Plan and be a reviewer for the all documentation needed by FDA.

The CFR 21 Part 117 regulation will apply for the large businesses (with 500 employees or more) starting September 19, 2016. The rest will need the Food Safety plan starting September 19, 2017, while very small business with less than one million in sales that need a plan by September 19, 2018. FDA or the CA Department of Public Health Food and Drug Branch will be inspecting your firm for your Food Safety Plan and records after these dates.

Documentation for food & beverage facilities

In the past only Seafood HACCP, Fresh Juice HACCP and Meat and Poultry Firms needed any regulatory documentation for compliance with FDA or USDA.  As a result of the FSMA regulations, there are a greater number of companies that qualify. All food products are required to have a Hazard Analysis. Through the results of the Hazard Analysis, if any preventive controls for food safety hazards (Biological, Chemical and Physical hazards) are needed, a Food Safety Plan will be required.

Who Should Attend?

  • Quality Assurance Managers
  • Regulatory and Compliance Managers
  • Microbiologists
  • Food Consultants
  • Business Owners

What Do You Want To Do Next?

  1. Learn about Port of Los Angeles and their Trade Connect for Imports and Exports
  2. Learn about NOAA’s Seafood Certification Program for Imports and Exports

 

Trainer: Masaaki (Mas) Hori

Mas Hori, Preventive Controls Training Instructor

Mas Hori, worked for the California Department of Preventive Health Services, Food and Drug Branch, in the Southern California area for 26.5 years, as a Food and Drug Investigator, Senior Food and Drug Investigator, Supervising Food and Drug Investigator. He has experience in inspecting food products (including low acid food processing and HACCP systems), pharmaceutical products, medical device products, cosmetic products, and the bottled water industry. Prior to joining the California Food and Drug Branch, he worked for the Los Angeles County Health Department, as an Environmental Specialist, inspecting restaurants and markets in Los Angeles.

Since 1996, he has trained over 2000 individuals in HACCP (through the AFDO Seafood Alliance HACCP Training Course and FIBR (Food Industry Business Roundtable) HACCP and GMPs Courses), which is required by federal laws to be applied in wholesale seafood operations. He presently holds a certification for HACCP with ASQ, as a CHA (Certified HACCP Auditor), which standardizes the auditor for auditing HACCP systems for foods.

He is presently working for food and seafood firms in Southern California as their HACCP/ Sanitation/ GMP Consultant.

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Our QLN Metrics Group was Published in March IFT Magazine Issue

Metric's Group Paper on IFT Magazine's website

Metric’s Group Paper on IFT Magazine’s website

The Institute of Food Technologists (IFT) Magazine’s March-2016 issue published the “Scorecard Tool Assists with FSMA Compliance” paper created by the QLN  Metrics Group. Food Technology Magazine is the leading publication addressing all facets of food science and technology. The paper and corresponding scorecard are also available on the Tools section of Quality Leaders. Link to the Scorecard Tool Assists with FSMA Compliance paper.

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Quality Leaders is sponsored by MEIRxRS’s