Preventive Controls for Human Foods – Dairy Foods Processing
Who Should Attend
The FDA Preventive Controls for Human Food Rule requires that each food processing facility has a Food Safety Plan that is developed and overseen by a Preventive Controls Qualified Individual. This curriculum is designed for any person that is involved in developing, implementing, and maintaining a Food Safety Plan. This course is appropriate for Food Safety Team coordinators, plant management, quality assurance/control personnel, sanitation supervisors, line operators, artisan and farmstead processors, regulatory personnel, educators and other dairy professionals looking to increase their knowledge of food safety and preventive controls.
Participants will learn the key elements of a food safety plan, good manufacturing practices, how to conduct a hazard analysis for biological, chemical and physical hazards, how to develop and implement risk based preventive controls (process, sanitation, allergen, and supplier) along with the appropriate verification and validation procedures, and understand the requirements of a recall plan.
October 11-13, 2016 & February 21-23, 2017
Penn State University
Rm 252 Erickson Food Science Building
University Park, PA 16802
8:30 am – 5:00 pm