New Mexico State University’s College of Agricultural, Consumer and Environmental Sciences will host a Food Safety Preventive Controls Alliance online training and certification course designed for food and beverage manufacturing industry professionals.
“Very small operations are not required to have this training. However, these operations are still required to perform a risk assessment or hazard analysis of the process and product they sell,” said Nancy Flores, NMSU food technology specialist. “Additionally, very small operations must follow the Good Manufacturing Practices that are part of Preventive Controls for Human Food regulations.”
Flores recommends co-op managers and kitchen managers have this training so they are able to facilitate the risk assessment and Good Manufacturing Practices needs of their clients.
The course, titled “FSPCA Preventive Controls for Human Food – Online Course,” will be offered in eight sessions over two weeks, live online, at a cost of $550.
The course will take place via Zoom from 2 to 5 p.m. February 23-26, and from 2 to 5 p.m. March 2-5.
Cost of the course includes 16 hours of instruction, a digital manual with materials and an Association of Food and Drug Officials certificate. Registration must be submitted five days before any of the scheduled trainings. Seating is limited and registration is required to participate in training.
The Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation, referred to as the PCHF regulation, is intended to ensure safe manufacturing and processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a preventive controls-qualified individual.
The course, developed by the FSPCA, is the standardized curriculum recognized by the U.S. Food and Drug Administration. Successfully completing this course is one way to meet the requirements for a preventive controls-qualified individual
Training objectives are for the food safety professional who must have skills in efficient management of a Food Safety Modernization Act Food Safety Plan and Good Manufacturing Practices; conducting a risk assessment to determine controls for process, food allergen, sanitation and supply chain procedures in the food process environment; and implementing the requirements for verification, validation and record keeping.
Author: Adriana M. Chavez – NMSU