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PCHF

November 18 @ 8:00 am - November 20 @ 5:00 pm

$700

A FSMA food safety plan is required of facilities that manufacture, process, pack or hold food for distribution in the United States and are registered with the US FDA. 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. 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 using the form below but payment is not online. Your registration is confirmed only upon receipt of full payment. Details of the course in Honolulu, Hawaii are in the brochure. You may also access the brochure through the course announcement on the right hand margin under Upcoming Events.

Details

Start:
November 18 @ 8:00 am
End:
November 20 @ 5:00 pm
Cost:
$700
Website:
http://www.FoodSafetyHawaii.org

Organizer

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

Venue

La Salle at the Pagoda
1525 Rycroft Street
Honolulu, HI 96814 United States
+ Google Map
Phone:
808-948-8370
Website:
http://www.FoodSafetyHawaii.org