Preventive Controls for Animal Foods

Preventive Controls for Animal Foods

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for animal 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, or is otherwise qualified through job experience to develop and apply a food safety system”.

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.”
The second major compliance dates will soon arrive for the preventive controls for animal food rule under the FDA Food Safety Modernization Act (FSMA). On September 18, 2017, larger animal food facilities must comply with preventive controls requirements mandated by FSMA. And small animal food facilities will be required to meet Current Good Manufacturing Practices. CGMPs are more basic; they’re things you would do in the course of normal business, like proper cleaning, pest management, and maintenance of equipment. With the required CGMPs in place, it is clearer where there is the need for extra layers of protection. Preventive controls require a food safety plan that includes an analysis of potential biological, chemical or physical hazards and the steps needed to reduce or minimize that risk.

 

Topics covered:
  • Regulatory Overview and Introduction to the Rule & Exercise
  • Current Good Manufacturing Practices
  • Animal Food Safety Hazards & Exercise
  • Overview of Food Safety Plan & Exercise
  • Hazard Analysis and Preventive Controls Determination & Exercise
  • Required Preventive Control Management Components
  • Process Preventive Controls & Exercise
  • Sanitation Preventive Controls & Exercise
  • Supply Chain Applied Controls & Exercise
  • Recall Plan & Exercise
Questions? Please contact us at 559.688.3130 or trainingcenter@cos.edu

 

Please click the following for a downloadable flyer of the Food Safety class schedule:
Food Safety Spring 2022
Food Safety Summer/Fall 2022 – NEW!

For more information about this rule, please visit the Cornell webpage here: https://www.ifsh.iit.edu/fspca/fspca-preventive-controls-animal-food

Dates & Time

  • August 29th – 31st, 2022 – Cancelled

Cost/Eligibility

$40* for members of the USDA NIFA Grant-eligible companies.
You qualify for this funding if you fall under one of these categories:
  • Small and mid-sized farms, Small processors and fresh fruit/vegetable merchant wholesalers.
    • You make less than $1,000,000 per year (based on last 3 years average)
    • AND/OR
    • You have less than 500 employees
  • Beginning farmers
    • A farmer, rancher, or operator of non-industrial private forestland who is in the first ten (10) years of operation, or a person intending or aspiring to begin such an operation.
  • Socially disadvantaged farmers
    • A farmer or rancher who is a member of a socially disadvantaged group (i.e., a group whose members have been subjected to racial, ethnic, or gender prejudice because of their identity as members of a group without regard to their individual qualities)
    • The groups include African Americans, American Indians or Alaskan natives, Hispanics, and Asians or Pacific Islanders, including women.
*This fee includes Participant Manual, Exercise workbook and $50 certificate fee. Lunch and refreshments will be provided for in-person classes.

 

DON’T QUALIFY?
Don’t worry! You can still register but the registration fee will be full price ($699) with one exception:

Instructor

Nettie Drake

Location

Reedley Elks Lodge
2699 8th St.
Reedley, CA 93654

Register

Please click here to view our cancellation and refund policy.

Questions

Please call (559) 324-6461.

Join Waitlist We will inform you when this class is ready to accept registrations. Meanwhile, we'll save you a spot! The Training Resource Center is currently waiting to hear whether two food safety grants are approved, which will determine the price of the class. Please note that eligibility requirements may be put in place. Please leave your valid email address below.