photo by Darren Phillips /NMSU
New Mexico State University’s College of Agricultural, Consumer and Environmental Sciences will host three hybrid training and certification courses designed for food and beverage manufacturing industry professionals.
The course, titled “Food Safety Preventive Controls Alliance – Preventive Controls for Human Food Hybrid Course for Preventive Controls Qualified Individual,” will be offered in two parts.
The first part will be offered online by the International Food Protection Training Institute for $198. The second part will be offered in person on the NMSU campus for $300.
The in-person portion of the course will take place from 8 a.m.-5 p.m. April 16 and June 4 at Gerald Thomas Hall, Room 360, on the NMSU main campus, and Feb. 19 at the South Valley Economic Development Center, 318 Isleta Blvd. SW in Albuquerque.
Cost of the course includes eight hours of instruction, a manual with materials, and an Association of Food and Drug Officials certificate. Registration must be submitted two weeks before any of the scheduled trainings.
The current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation, referred to as 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.
The regulation requires that certain activities must be completed by a preventive controls qualified individual. 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.
Training objectives are for the food safety professional who must have skills in efficient management of an FSMA 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