FSMA FSPCA 2.5 Day Workshop for PCQI

June 5-7, 2019

 Denver, CO

Workshop hours are 8:00am-5:00pm the first two days and 8:00am-12:00pm the third day

When

Wednesday, June 5, 2019 at 8:00 AM MDT
-to-
Friday, June 7, 2019 at 12:00 PM MDT

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Where

Homewood Suites 
4210 Airport Way
Denver, CO 80239
 

 
Driving Directions 

Contact

Alicia Turner 
Soterian Systems, LLC 
303-593-2757 
alicia@soteriansystems.com 
 

FSMA FSPCA Preventive Controls for Human Food Workshop for Preventive Controls Qualified Individual 

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “Preventive Controls Qualified Individual” (PCQI) who has “successfully completed training in the development and application of risk-based preventive controls.  This course, developed by the FSPCA, is the standardized curriculum recognized by the FDA, and successfully completing this course meets the requirements for a PCQI.

Included with Registration:

  • 2.5-day Workshop presented by Nancy Scharlach, Lead Instructor (certificate #7323330) for the FSPCA Preventive Controls for Human Food Course.
  • FSPCA Participant Manual
  • FSPCA Exercise Workbook
  • FSPCA Preventive Controls Qualified Individual certificate issued by AFDO
  • Soft Drinks, Coffee, Water
  • For room rates, please contact the Homewood Suites at (303) 371-4555

Course Agenda:

  • Chapter 1: Introduction to Course
  • Chapter 2: Food Safety Plan Overview
  • Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
  • Chapter 4: Biological Food Safety Hazards
  • Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
  • Chapter 6: Preliminary Steps in Developing a Food Safety Plan
  • Chapter 7: Resources for Food Safety Plans
  • Chapter 8: Hazard Analysis and Preventive Controls Determination
  • Chapter 9: Process Preventive Controls
  • Chapter 10: Food Allergen Preventive Controls
  • Chapter 11: Sanitation Preventive Controls
  • Chapter 12: Supply-Chain Preventive Controls
  • Chapter 13: Verification and Validation Procedures
  • Chapter 14: Record-keeping Procedures
  • Chapter 15: Recall Plan
  • Chapter 16: Regulation Overview – GMP and Hazard Analysis and Risk-Based Preventive Controls for Human Food

Payments and Discounts:   

  • Payment of $895 is due in full at the time of registration
  • Early Bird discount of $100 off through May 27th!

Substitutions:  You may substitute another person if you are unable to attend the class.  Please notify us at least two days prior to the start of your scheduled class.

Rescheduling Policy:  You may reschedule 15 days before your class date at no charge.  If you would like to reschedule 14 days or less prior to your class date, there will be a $50 rescheduling fee.

Cancellations and Refunds:

  • Cancellations made 30 days or more before the scheduled class date will receive a full refund.
  • Cancellations made between 15 and 29 days before the scheduled class date will receive an 85% refund.
  • Cancellations within 15 days of the scheduled class date will not receive a refund.
  • Any cancellations that affect the group discount rates will be refunded according to both the discount and cancellation policies.
  • Soterian Systems reserves the right to cancel or reschedule any course with at least one week’s notice to the customer.  Should the course be canceled or rescheduled, customers have the option to reschedule or receive a full refund.  Soterian Systems’ liability is limited to the course fee less any applied discounts.

Soterian Systems’ liability is limited to the course fee paid