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Preventive Controls for Human Food
May 25, 2016 - May 27, 2016$650.
This course will provide the participants with the knowledge needed to develop and implement a Food Safety Plan that complies with the Hazard Analysis and Risk‐based Preventive Controls for Human Food training requirement under FSMA. It will discuss the key requirements of the rule, and different foods will then be used as models to develop food safety plans in the group exercises that the participants will be engaged.
May 25-26, 2016: 8am-5pm
May 27, 2016: 8am-12noon
May 27, 2016: 1-4pm (The Principles of Food Hygiene and Food Safety)
Click here for PC Human Food Brochure.
Instructions for paying and downloading your certificate are given.