Hazard Analysis and Risk-based Preventive Controls for Human Food (Kauai, Hawaii)
March 14 @ 8:00 am - March 16 @ 4:00 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 FSPCA Hazard Analysis and Risk-based Preventive Controls for Human Food course (aka FSPCA 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. Please refer to the brochure for a full description of the course and the requirements for successful completion. Registration is limited to maximize participation in the group exercises. The course venue is yet to be identified.
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.