FSPCA Preventive Controls for Human Food Course - June 15 and 16
- Tuesday, June 15, 2021 to Wednesday, June 16, 2021, from 7:00am to 5:00pm
- Yakima County Development Association, 10 North 9th Street, Yakima, WA 98901
This in-person workshop will cover regulation Title 21 CFR 117–Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Foods.
This class explains the requirements of the Preventive Controls for Human Food regulation of the Food Safety Modernization Act (FSMA). This rule, which became final in September 2015, requires food facilities to have a food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards. Rules have been issued that will help produce farmers, manufacturers, transportation companies, and food importers to take steps to prevent food safety problems before they occur. This rule states that every human food manufacturer, except for the very smallest, who will have modified requirements, must have a “Preventive Controls Qualified Individual” or PCQI develop and implement your facility’s food safety plan and other key tasks (See 21CFR117.180 (c) (1)).
- Montana Manufacturing Extension Center (MMEC)