Elements of Preventive Controls

Date(s)
  • November 30, 2017
  • December 1, 2017
Day(s)
  • Thursday
  • Friday
Times
  • 8:00 AM to 12:00 PM
  • 8:00 AM to 12:00 PM
Format
Face-to-Face
Instructor
Andrew Capps

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (aka Preventive Controls for Human Food) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption. In this overview course; participants will explore preventive controls foundational principles through the lens of FDA regulations. Engaged participants will gain foundational knowledge of the Food Safety Modernization Act, current good manufacturing practices, hazard analysis, and preventive control documentation. Note: This overview course does not lead to a Preventive Controls Qualified Individual (PCQI) credential.

Level: Beginner
Lab Hours: 0.00
Lecture Hours: 8.00
Total Contact Hours: 8.00