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
Break
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Lunch
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Break
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
Break
Chapter 9: Process Preventive Controls
Lunch
Chapter 10: Food Allergen Preventive Controls
Break
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
Break
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