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Principles of Food Hygiene and Food Safety

September 29 @ 8:00 am - 11:30 am

This is an organization-specific course and is not open to the public.

The final regulations to implement the major provisions of the Food Safety Modernization Act (FSMA) were published on November 13, 2015. The date for compliance for the Hazard Analysis and Risk-based Preventive Controls for Human Food rule starts in the fall of 2016.

One of the key requirements of FSMA Preventive Controls for Human Food is that only Qualified Individuals may perform their assigned duties (21 CFR 117 Subpart B) in the manufacturing, processing, packing, or holding food. The qualifications are:

  • They must have the education, training, experience necessary to manufacture, process, pack, or hold clean and safe food as appropriate to the individuals assigned duties;
  • They must receive training in the Principles of Food Hygiene and Food Safety, as appropriate to the food, the facility, and the individual’s assigned duties;
  • Supervisors responsible for ensuring compliance must have appropriate education, training, or experience; and
  • Evidence of training records must be kept as appropriate.

The above requirements for Qualified Individuals also apply to temporary and seasonal workers. Training and education requirements, that were formerly non-binding, are now binding or mandatory.

Participants who attend all the sessions and satisfactorily complete all course requirements will receive a Certificate of Completion on the Principles of Food Hygiene and Food Safety issued by the University of Hawaii.

Please note that a Qualified Individual and a Preventive Controls Qualified Individual are not the same. A Preventive Controls Qualified Individual is an individual qualified to develop and implement a food safety system by successfully completing training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA, or is otherwise qualified through job experience (21 CFR 117.3). To date, the only standardized curriculum recognized by the U.S. FDA is that prepared by the Food Safety and Preventive Controls Alliance (FSPCA) and is entitled Hazard Analysis and Risk-based Preventive Controls for Human Food.

The registration fee has been paid by the sponsoring organization. The fee includes the cost of instruction, use of facilities, lunch and snacks, the official course book, and all workshop materials. Lodging is not included.

Details

Date:
September 29
Time:
8:00 am - 11:30 am

Organizer

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

Venue

TBA
TBA
Honolulu, HI United States
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