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FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD COURSES

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based 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. 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.”

dates
Tuesday, November 6, 2018 through Thursday, November 8, 2018
time
9:00 AM - 1:00 PM (Central Standard Time)
venue
Illinois Tech, Institute for Food Safety and Health
location
6502 South Archer Road, Bedford Park IL 60501 Get Directions

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WHY TAKE THE COURSE

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” who has “successfully completed training in the development and application of risk-based preventive controls”. 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.”

COURSE INCLUDES

Certificate of Completion

2.5 Days: Days 1 &2 9a.m.-5p.m., Day 3 9a.m.-1p.m. Breakfast , Lunch and Snacks Provided. 

FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD COURSES

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