Preventive Controlsfor Human Food

February 24-26, 2016Raleigh, NC

Additional information

Instructors

Eduardo Gutierrez-Rodriguez FBNS, Professor, Produce Safety Lab919-515-2953 • egutier2@ncsu.edu

Anita MacMullan, Food Administrator

North Carolina Department of Agriculture and Consumer Servicesanita.macmullan@ncagr.gov

David Green FBNS, Professor, Seafood Laboratory

dpg@ncsu.edu

Clint StevensonFBNS, Assistant Professor, Food Science

cdsteve3@ncsu.edu

Selected Hotels

Ramada Blue Ridge, $69 • 919-832-4100 Comfort Suites Arena, $80 • 919-854-0502 Doubletree by Hilton, $140 • 919-828-0811

Produce Safety LabSupporting Farm to Fork Produce Safety

Department of Food, Bioprocessing and Nutrition SciencesSchaub Hall, Raleigh, NC 27695https://producesafety.ncsu.edu/

NC State University Department of Food, Bioprocessing

and Nutrition Sciences

Course OverviewThis three-day course allows participants to become a “Preventive Controls Qualified Individual (PCQI).” This is a key requirement for individuals and food facilities established in the Preventive Controls for Human Food (PCHF) regulation. This course will provide information on performing a hazard analysis, identifying areas where risk-based preventive controls are required and developing a food safety plan responsive to the rule. At the end of this course participants will receive a certificate from the Association of Food and Drug Officials (AFDO) that qualifies them as a PCQI. This workshop is a combination of in-class and hands-on activities that will prepare students to safely process and package food under the new PCHF regulations.

Target AudienceThe intended audience is managers, owners, operators, quality control personnel, and those individuals overseeing food safety operations within small- to medium-sized food facilities that fall under the PCHF regulations.

Enrollment InformationOnline Enrollment Fee: $550 includes course materials, coffee breaks, lunches, and the certificate from AFDO. Please visit the link below to enroll: https://foodsafety.ncsu.edu/preventive-controls-for-human-food-course/Schedule: February 24, 25 and 26th, 8:30 am to 5:30 pm.Late Canceling: $75 after February 15th. Location: 400 Dan Allen Drive, Room G40, Schaub Hall, Raleigh, NC 27695.

Course ScheduleDay 1

8:30 am Introduction to the Course and Preventive Controls. 9:00 am Regulation Overview10:00 am Food Safety Plan Overview10:30 am Break10:45 am GMPs and Prerequisite Programs11:45 am Biological Food Safety Hazards12:30 pm Lunch1:30 pm Chemical, Physical and Economically Motivated Food

Safety Hazards2:30 pm Food Safety Plan and Resources3:00 pm Break3:15 pm Food Safety Plan and Resources4:00 pm Hazard Analysis and Preventive Controls Determination5:30 pm Adjourn

Day 28:30 am Review of Day 1 Activities9:00 am Process Preventive Controls10:30 am Break10:45 am Food Allergens - Preventive Controls11:30 am Sanitation Preventive Controls12:30 pm Lunch1:30 pm Supply Chain Preventive Controls2:30 pm Verification and Validation Procedures3:15 pm Break3:30 pm Verification and Validation Procedures4:15 pm Record Keeping Procedures5:30 pm Adjourn

Day 38:30 am Review of Day 2 Activities9:00 am Recall Plan10:15 am Break10:30 am Class Exercise: Food Safety Plan12:30 pm Lunch1:30 pm Class Exercise: Hazard Analysis HARPc 3:30 pm Break3:45 pm Class Exercise: Verification and Validation5:15 pm Class Evaluation and Participant Certificate 5:30 pm Adjourn