Hazard Analysis and Risk-based Preventive Controls for Human Food (PCHF)
May 9 @ 8:00 am - May 11 @ 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 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 brochure details course description, course requirements, and registration process. The number of participants will be limited for maximum participation in group exercises.
There is a community-based organization (CBO) grant awarded to the Hawaii Food Manufacturers Association (HFMA) that will provide incentives of $250@ to HFMA members and $150@ to all others who register and successfully complete all course requirements. The Chamber of Commerce Hawaii will manage these course incentives.
Here is a layout of the Manoa Innovation Center to help you find the classroom: