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Preventive Controls for Human Foods – Dairy Foods Processing
March 26 - March 28
The Preventive Controls for Human Foods – Dairy Foods Processing course provides standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization Act (FSMA). In addition to the Food Safety and Preventive Controls Alliance curriculum, this 3 day course will cover typical hazards associated with dairy processing, use dairy product examples for all breakout work groups, and discuss the transition from the PMO Appendices K and T HACCP system to a FSMA Hazard Analysis and Risk-Based Preventive Control system.
Participants will learn the key elements of a food safety plan, good manufacturing practices, how to conduct a hazard analysis for biological, chemical and physical hazards, how to develop and implement risk based preventive controls (process, sanitation, allergen, and supplier) along with the appropriate verification and validation procedures, and understand the requirements of a recall plan.
To successfully complete this course and obtain the FSPCA course certificate, participants must be present for the entire course delivery and actively participate in the course exercises. This course is presented by FSPCA-approved instructors from Penn State.