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The new FSMA regulation requires every processing facility to have a trained resource person or Preventive Controls Qualified Individual who has completed a specialized training course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA) that is recognized by the FDA. This person will oversee the implementation of the facility’s food safety plan and other key tasks.

You must complete Part 1: Online before you may take this Part 2 course. When you complete Part 1: Online, you will receive an enrollment ticket and a completion email. Please note the online class costs $198. Present either the enrollment ticket or the completion email to your Part 2 lead instructor; you will not be able to attend Part 2: Instructor-Led without providing evidence of Part 1: Online completion.

For more information and to register for the Part 1: Online, please view the Blended Course Module.

Part 2: Instructor-Led Course Agenda:

8:00 Registration & Coffee 
8:15 Welcome & Introduction-to Preventive Controls – Chap. 1
8:30 Chapter 1 – Exercise
9:00 Chapter 2  Food Safety Plan Overview
9:15 Chapter 3  GMP’s and Q and A
9:30 Chapter 4 and 5 Review and Exercise
10:00 BREAK
10:30 Preliminary Steps and Resources Q and A
10:45 Chapter 8 Hazard Analysis and Preventive Control Review, Exercise, and Q and A
12:15 LUNCH
12:45 Chapter 9    Process Preventive Control Review
1:00 Chapter 10 Allergen Preventive Control Summary and Exercise
1:45 Chapter 11  Sanitation Preventive Control Summary and Exercise
2:20 Chapter 12  Supply Chain Preventive Control and Q and A
3:00 BREAK
3:30 Chapter 13  Verification and Validation
4:00 Chapter 14  Record-keeping
4:20 Chapter 15 Recall Programs and Q and A
4:45 Chapter 16  Regulation Q and A
5:00 COURSE CONCLUSION