FSPCA - Preventive Controls for Human Food

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PCQI Blended Course Part II - Description

Day 1: Content Review

1 Introduction to Course and Preventive Controls

2 Food Safety Plan Overview

3 Good Manufacturing Practices and Other Prerequisite Programs

4 Biological Food Safety Hazards

5 Chemical, Physical and Economically Motivated Food Safety Hazards

6 Preliminary Steps in Developing a Food Safety Plan

7 Resources for Preparing Food Safety Plans

8 Hazard Analysis and Preventive Controls Determination

9 Process Preventive Controls

10 Food Allergen Preventive Controls

11 Sanitation Preventive Controls

12 Supply-Chain Preventive Controls

13 Verification & Validation Procedures

14 Record-keeping Procedures

15 Recall Plan

16 Regulation Overview – cGMP, Hazard Analysis, & Risk-Based Preventive Controls for Human Food.

FSPCA Preventive Contols for Human Food Courses


Purchase "PCQI for Human Food Part II" Course

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Contact Barbara Ricci

Contemporary Garde Manger, LLC

Email: barbara@cgardemanger.com

Massachusetts, United States

Hours

Monday - Friday: 8am - 5pm

Saturday: By Appointment

Sunday: By Appointment