This course developed by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by the FDA and is designed to meet the requirements for training under Title 21 CFR Part 507.53. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual” for Animal Food. Under the Preventive Controls for Animal Food regulation, the responsibilities of the qualified individual include to perform or oversee:
- Preparation of the Food Safety Plan
- Validation of Preventive Controls
- Records Review
- Reanalysis of the Food Safety Plan
The purpose of this workshop is to provide FDA approved training for animal food companies.
Benefits of Attending
FDA regulated animal food manufacturing companies with identified hazards are required to implement a Food Safety plan for their facility. The agenda is designed to be covered in 2.5 days and includes frequent opportunities for review and classroom exercises for understanding the preventive controls requirements.
- Regulatory Overview and Introduction to the Rule
- Current Good Manufacturing Practices
- Animal Food Safety Hazards
- Overview of the Food Safety Plan
- Hazard Analysis and Preventive Controls Determination
- Required Preventive Controls Management Components
- Process Preventive Controls
- Sanitation Preventive Controls
- Supply Chain Preventive Controls
- Recall Plan
Who Should Attend
Employees of FDA regulated animal food manufacturers included but not limited to: Owners, Production Supervisors, Quality Assurance Managers, and other members of the food safety team. FDA State Health Inspectors and Compliance Officers
Joe Bullinger Project Manager, Missouri Enterprise
Animal Food PCQI Lead Instructor
HACCP Train the Trainer
Current Dates & Location
June 16th 12:30 pm – 5:00 pm
June 17th 8:00 am – 5:00 pm
June 18th 8:00 am – 5:00 pm
405 N. Jefferson Ave.
Springfield, MO 65806
The Missouri Dept. of Agriculture is partnering with Missouri Enterprise to deliver this training. Funding for this training was made possible, in part, by the Food and Drug Administration through grant 1U18FD007188. Views expressed in written materials or publications and by speakers and moderators do not necessarily reflect the official policies of the Department of Health and Human Services; nor does any mention of trade names, commercial practices, or organization imply endorsement by the United States Government.