The Microbiological Environmental Monitoring Program course is designed to meet the USDA HACCP and FDA HACCP and FSMA requirements for environmental pathogens controls. It has also been expanded to cover CORONAVIRUS control program for food processing establishments to meet compliance with CDC and OSHA requirements.

PCQI for Human Food

The Course Agenda:
FSPCA Preventive Controls for Human Food Course
Day One:
Chapter 1: Introduction to Course and Preventive Controls
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Developing Food Safety Plans
Day Two:
Review and Discussion
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-Chain Preventive Controls
Day Three:
Review and Questions
Chapter 13 Verification and Validation Procedures
Chapter 14: Record-Keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview – cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food.
Class ends at 12:P.M. and certificates will be emailed.

2020 Classes
Los Angeles, CA  Dec. 14, 15, and 16, 2020

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