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