Preventive Controls for Animal Food Blended Course
- Length
- 2 Days
- Language
- English
Preventive Controls for Animal Food Blended Course provides the qualifications to meet the FDA requirements for development and implementation of a modern, preventive, and risk-based system for food safety, as stated within the Food Safety Modernization Act (FSMA) regulations. This course fulfills the requirements for Part 2 of the FSPCA Blended course and can not be completed until Part 1 has been completed.
If you have not registered for and completed Part 1, you can find offerings on the FSPCA website.
The FSMA regulation creates new current good manufacturing practice (CGMP) requirements for animal food facilities and creates new requirements for certain animal food facilities to establish and implement risk-based preventive controls. This two-day course was developed by the Food Safety Preventive Controls Alliance, a broad-based public private alliance created by the U.S. Food and Drug Administration (FDA), and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials. This course is presented by trained instructors from Penn State.
Registration is required to receive the link to access the webinar.Â
The Preventive Controls Rule for Animal Feeds requires that each facility have a written food safety plan prepared by a Preventive Controls Qualified Individual (PCQI). The course provides training and a certificate to meet the requirements for an individual who is recognized as a PCQI.
The curriculum is designed for industry professionals with responsibility for developing and implementing a company's food safety plan. It is suitable for those working in any area of the facility (quality, sanitation, operations, logistics, maintenance, etc), where food safety plans will be used or where knowledge of the rule will be helpful (sales, marketing, upper management).
The two-day course provides instruction on the development of an Animal Feed Safety Plan, as required by FDA as part of the Food Safety Modernization Act. Participants will learn the key elements of a food safety plan, how to conduct a hazard analysis for biological, chemical and physical hazards, how to develop and implement risk-based preventive controls (process, sanitation, and supplier), along with the appropriate verification and validation procedures, and understand the requirements of a recall plan.
This training was developed by FSPCA (Food Safety Preventive Controls Alliance) and is delivered by Penn State instructors.
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