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Hazard Analysis and Risk-based Preventive Controls for Human Food (PCHF)
March 6 @ 8:00 am - March 8 @ 5:00 pm
This is a private training session and is not open to the public.
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 FSPCA Hazard Analysis and Risk-based Preventive Controls for Human Food course (aka FSPCA Preventive Controls for Human Food) 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.
This training session will also include The Principles of Food Hygiene and Food Safety that is one way to meet the FSMA requirement for all food handlers. Participants who successfully meet all course requirements qualify as Qualified Individuals (QI) as evidenced by 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.
The PCHF will be conducted on March 6-8, 2018 at the second floor conference room of the Roraima Duke Lodge, 95 Duke Street, Kingston, Georgetown, Guyana. The number of participants is limited for maximum participation and is determined by the companies hosting the training session.
For course details and registration information, please contact: Mr. Raymond Ramsaroop, Production Executive, Edward B. Beharry & Co., Ltd., 191 Charlotte Street, Lacytown, Georgetown, Guyana. TEL 592 227 7823 X229. Mobile 592 614 2236. Email RRamsaroop@BeharryGroup.com
Please also consult the brochure.