Preventative Controls for Human Foods (PCQI)

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. This 2.5 day course is intended to ensure safe manufacturing / processing, packing and holding of food products for human consumption in the United States.

Course Agenda:

  • Introduction to Course
  • Food Safety Plan Overview
  • Good Manufacturing Practices and Other Prerequisite Programs
  • Biological Food Safety Hazards
  • Chemical, Physical, and Economically Motivated Food Safety Hazards Preliminary Steps in Developing a Food Safety Plan
  • Hazard Analysis and Preventive Controls Determination
  • Process Preventive Controls
  • Food Allergen Preventive Controls
  • Sanitation Preventive Controls
  • Supply Chain Preventive Controls
  • Verification and Validation Procedures
  • Record-keeping Procedures
  • Recall Plan
  • Regulation Overview—cGMP and Hazard Analysis and Risk Based
Category: Food Safety
Sub-Categories: