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Hazard Analysis and Risk-Based Preventive Controls for Human Food (Honolulu, Hawaii)
November 7 @ 8:00 am - November 9 @ 5:00 pm$700.
A FSMA food safety plan is required of food facilities that register with the US FDA and distribute their products in the United States. The Hazard Analysis and Risk-based Preventive Controls for Human Food course (aka Preventive Controls for Human Food) course teaches how to develop and implement a FSMA food safety plan and meets the training requirements under the Food Safety Modernization Act (FSMA). Participants who successfully meet all course requirements qualify as Preventive Controls Qualified Individuals (PCQI) as evidenced by an FSPCA certificate and a University of Hawaii certificate.
HACCP, ServSafe, Food Handlers Certification, Foodservice Managers Certification, Food Safety Certification, and similar courses are not substitutes for the Preventive Controls for Human Food course, even if the title of the course looks similar. To learn the differences between HACCP and Preventive Controls for Human Food, consult this page on my website.
Online registration is below. Payment, however, is not online and may be completed by emailing firstname.lastname@example.org or calling an assistant at 808 956 8588. Incentives are available to Hawaii Food Manufacturers Association members. Details of the November 7-9, 2017 course in Honolulu, Hawaii are in the brochure. New incentives were added on October 18, 2017!
Workshop Registration Form
YOU WILL RECEIVE AN ACKNOWLEDGEMENT THAT YOUR REGISTRATION FORM HAS BEEN RECEIVED.
If you are not contacted within three days please call us at 1-808-956-6564.