FSPCA Preventive Controls for Human Food
Registration is now open for the FSPCA Preventive Controls for Human Food Certificaiton Training, 20-22 April 2016
The Food Safety Modernization Act (FSMA) Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”.
This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Instructors are faculty and staff of the LSU AgCenter School of Nutrition and Food Sciences and experts from the FDA and other institutions.
Opportunities will be provided by the staff during the two and half-day training for specific questions and/or clarifications, which may occur individually or collectively.
Participants who complete the course receive a certificate issued by AFDO that satisfies the requirement for a “preventive controls qualified individual”.
The next workshop is scheduled for Spring 2017
Achyut Adhikari, Ph.D.