VM 834 Current Issues in Food Safety

This will be taught by a PCQI lead instructor for the Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Human Food Course.

This course is the standardized curriculum developed by FSPCA and recognized by FDA to serve as one way to meet the requirements for a “preventive controls qualified individual” (“PCQI”) as set forth under the Preventive Controls for Human Food regulation. By successfully completing this course students will obtain a PCQI certificate by FSCPA, AFDO, IFPTI.

The course will be self-paced AND students will interact with the course instructors: 

• Students will participate in a live online meeting with other students and the instructor to discuss and apply the model food safety plans - this will be a live streaming meeting where students sign up for one of a set number of pre-determined dates ahead of time so there are enough attendees to have interactive discussion
• Students can communicate with the instructor to pose questions throughout the course
• Students will also be required to have an individual call with the instructor to discuss what they learned thus the instructor can confirm student understanding of the required FSPCA PCQI material

Topics will include: 

• Food Safety Plan overview
• Good Manufacturing Practices and Prerequisite Programs
• Biological Food Safety Hazards
• Chemical, physical, and economically motivated food safety hazards
• Hazard Analysis and Preventive Controls Determination
• Process Preventive Controls
• Food Allergen Preventive Controls
• Sanitation Preventive Controls
• Supply Chain Preventive Controls
• Verification and Validation Procedures
• Recordkeeping Procedures
• Recall Plan
• Regulation Overview

Course Materials

All materials will be made available in the D2L course. There is no textbook requirement - readings will be assigned from regulatory, industry, and research sources

1 Credits