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Hazard Analysis and Risk-based Preventive Controls for Human Food (PCHF) — Honolulu, Hawaii

August 14 @ 8:00 am - August 16 @ 5:00 pm

USD700

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 Preventive Controls for Human Food or PCHF) 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.

This is the PCHF course, not the HACCP course.

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.

Registration is limited for maximum participation during group exercises. You may register online but payment is not online. You will receive an acknowledgement that we have received your registration form. If you do not receive this acknowledgement within three days, please email my assistants at FSTSA@hawaii.edu or call and leave a message at 808-956-8588. Your registration is confirmed only upon receipt of full payment. Details of the August 7-8, 2018 HACCP course in Honolulu, Hawaii are in the brochure.

Facility map: http://foodsafetyhawaii.org/mic-1st-floor-map-06-01-17/


Workshop Registration Form

Details

Start:
August 14 @ 8:00 am
End:
August 16 @ 5:00 pm
Cost:
USD700

Organizer

Aurora A. Saulo
Phone:
808 226 1950
Website:
http://www.foodsafetyhawaii.org

Venue

Manoa Innovation Center Presentation Room
2800 Woodlawn Drive
Honolulu, HI 96822 United States
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