The Food and Drug Administration (FDA) has begun to release the long-awaited Food Safety Modernization Act final rules, but that means food businesses are now responsible for understanding and adhering to these rules.
FDA released two major, final rules via the Federal Register on Sept. 17, 2015: Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food; and Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals. In order to comply with the Preventive Control for Human Food regulation of FSMA, food companies must train a Preventive Controls Qualified Individual (PCQI) to develop a food safety plan for its manufacturing facilities.
The Food Institute will hold a two-day course at the WeiserMazars Offices in Edison, NJ, on May 16-17, 2016. The course was developed by the Food Safety Preventive Controls Alliance (FSPCA) to help companies meet the requirements for a PCQI and achieve compliance. The course will use the standardized curriculum that is recognized by FDA.
Participants successfully completing the course will receive their official FSPCA Preventive Controls Qualified Individual certificates which are administered by the Association of Food and Drug Officials (AFDO) and the International Food Protection Training Institute (IFPTI). The course is intense and designed for participants who have a background in food safety in the food industry. Understanding the principals of HACCP is beneficial.
The FSPCA-certified instructors for the course are Dr. Barbara Masters, a senior policy advisor at Olsson Frank Weeda Terman Matz PC (OFW Law), and Jolyda O. Swaim, a principal attorney also at OFW Law.
Participants that register before April 15 will get $100 off their registration fee, which includes admission to two full-day sessions, all course materials, certificate upon completion, and lunch both days.
For more information about this event please visit http://food1.co/fsmatraining516.