FSMA Training: Qualified Individual Training in Franklin County

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The FDA Food Safety Modernization Act (FSMA) Preventive Controls for Human Foods (PCHF) requires each food processing plant to have at least one designated Preventive Control Qualified Individual (PCQI) to oversee and be primarily responsible for the processing plant’s food safety and preventive controls program.


Who Should Attend:  Food safety and quality professionals at facility and/or corporate locations who are either responsible for or involved in the development of the Food Safety Plan(s). See attached course details.


***ONLY 20 spaces available. REGISTER as a business through responding to this email. PLEASE list names of all employees attending. CONTACT Kathy Lavoie at 782-1924 or Kathy.Lavoie2@myfairpoint.net with questions.


Sponsor: Franklin Grand Isle Workforce Investment Board                             

Date: March 28th – 30th, 2016

Discounted Cost Through FGIWIB: $595.00

Location: Swanton, Vermont, 05488

10 Precision Lane


Training Providor: CFSRS (Center for Food Safety and Regulatory Solutions) Allen Sayler http://www.cfsrs.com/home.html 


Allen Sayler provided many of you HACCP training last March. I received outstanding reviews from many of you regarding Mr. Sayler’s level of knowledge and instruction.


This workshop, led by Allen Sayler an FSPCA qualified “Lead Instructor”, will provide practical information to attendees on the FSMA Preventive Controls for Human Foods requirements to be implemented by food processing plants and enforced by FDA starting for large plants in mid-September 2016.  The OFFICIAL FSPCA FSMA “Preventive Controls Qualified Individual Workshop” is targeted at individuals primarily responsible for food safety and preventive control programs at the food processing plant and at the corporate level. 


The workshop will include working exercises and quizzes at the end of each Chapter to reinforce the training material that indicates how to build a FSMA PCHF compliant food safety plan and preventive control program. Successful completion will result in the attendee achieving “Preventive Controls Qualified Individual Certification”.


At the conclusion of this workshop, participants will have the knowledge and tools to:

  1. Understand and have the capability of developing a FSMA-compliant Preventive Controls Food Safety Plan that includes written Preventive Control Programs, Prerequisite Programs and other programs to deliver a preventive versus reactive food safety program and culture in food processing plants.
  2. Analyze the many possible biological, chemical, and physical hazards in order to identify hazards of concern specific to a food processing plant’s raw materials, ingredients, in-process systems, primary packaging based on the food safety characteristic of the finished food.
  3. Understand the building blocks for effective written and implemented process control and sanitation control programs.
  4. Conduct credible root cause analyses as part of a required corrective action/correction program
  5. Build effective and compliant supply chain management and verification programs
  6. Develop and test food raw material, ingredient and finished product recall programs
  7. Utilize the written preventive control, prerequisite and other programs to build and effectively maintain a records system to provide evidence that a food plant’s food safety program is working on a daily basis.
  8. Implement practical verification and validation programs to ensure a plant’s food safety program is consistently effective.