Preventive Controls/HACCP Training

Both the United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) and the United States Food and Drug Administration (FDA) have regulatory programs that require food processors to attend training in order to comply with the regulations. University of Connecticut Extension provides courses to meat and poultry processors, seafood processors, and those that need to comply with the Preventive Controls for Human Foods Rule of the Food Safety Modernization Act.

For information about USDA Meat and Poultry HACCP, Seafood HACCP, Preventive Controls for Human Foods and other information of interest to food processors, go here

To be placed on an email list for:

USDA Meat and Poultry HACCP courses, contact diane.hirsch@uconn.edu
FDA Seafood HACCP courses, contact nancy.balcom@uconn.edu
Preventive Controls for Human Foods courses, contact diane.hirsch@uconn.edu

 

FSPCA Preventive Controls for Human Food Certification Training (June 12-14 See Below)

HACCP for Meat and Poultry Processors (Course approved by International HACCP Alliance) 

Sponsored by: 

The University of Connecticut College of Agriculture and Natural Resources Extension in cooperation with the University of Rhode Island Cooperative Extension System 

This three day International HACCP Alliance approved Meat and Poultry HACCP course will provide participants with the information they need to prepare a HACCP food safety program and plan for a plant under USDA/FSIS Grant of Inspection. 

Course dates and times (must be present for entire course): 

Wednesday, May 30 (registration at 8:30, start at 9:00 am to 5:00 pm) 

Thursday, May 31 (8:30 am to 5:00 pm) AND Friday, June 1 (8:30 am to 3:00 pm) 

Course location: 

University of Connecticut 
Nathan Hale Inn, Manchester Room 
855 Bolton Rd, Storrs, CT 06268

Registration: 

The cost of registration is $400 per person and covers program costs, parking, continental breakfast, breaks, and lunch. You must pre-register. Space is limited. Registration materials must be received by May 15. There will be no refunds after May 15. 

For information regarding program and registration, please contact: Diane Wright Hirsch at (203) 407-3163 or diane.hirsch@uconn.edu 

To register online, using a credit card (preferred) go here. Click on HACCP for Meat and Poultry Processors, under the Online Registrations menu. 

For more information and mail registration form go here to download PDF Form.

 

FSPCA Preventive Controls for Human Food Certification Training

June 12, 13, 14, 2018

Floriculture Greenhouse, Room 101
University of Connecticut, 1395 Storrs Road, Storrs CT 06269

COST: $425.00 per person (price includes PCHF textbook, participant workbook, individually numbered certificate of completion from the Preventive Controls Alliance and the Association of Food & Drug Officials, continental breakfast, coffee/tea, lunch, and afternoon snac

REGISTRATION: To register online, using a credit card (preferred) go here. Click on FSPCA Preventive Controls for Human Food Certification Training.

REGISTRATION DEADLINE: FRIDAY, June 1, 2018.

Register early: space is limited. For more information, contact Diane Wright Hirsch at diane.hirsch@uconn.edu or 203-407-3163.

COURSE DESCRIPTION: The Current Good Manufacturing Practice, Hazard Analysis, and Risk Based Preventive Controls for Human Food FDA 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” 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 FDA. To complete the course and receive a certificate, a participant must be present for the entire workshop and participate in the exercises.

Upon completion of this 20-hour (2.5 days) course, the trainee will become a FDA-recognized “Preventive Controls Qualified Individual” (PCQI).

The course covers:

  • How to create a Food Safety Plan meeting the FDA requirements as required by the Food Safety Modernization Act (FSMA).
  • How to conduct a Hazard Analysis, and differentiate between prerequisite programs and risk based preventive controls.
  • Guidelines for choosing Critical Limits, setting up monitoring programs, and implementing corrective actions when deviations occur.
  • Documentation for all aspects of the PCHF-required Food Safety Plan including verification and validation activities, monitoring, corrective actions, and records review.

UConn Extension is an AA/EEO employer and program provider.

SCHEDULE:

Tuesday June 12, 2018: 8:30am – 5pm
Wednesday June 13, 2018: 8:30am – 5pm
Thursday June 14, 2018: 8:30am – 12pm

Instructors: This course is being taught by FSPCA Lead Instructors that have been trained to teach the FDA recognized standardized curriculum.

Diane Wright Hirsch
Senior Extension Educator/Food Safety
University of Connecticut
(203- 407-3163, diane.hirsch@uconn.edu)

Lori Pivarnik
Coordinator, Food Safety Outreach/Research
University of Rhode Island
(401-874-2972, lpivarnik@uri.edu)

Nicole Richard
Research Associate/Food Safety Specialist
University of Rhode Island
(401-874-2977, nicolerichard@uri.edu)

Amanda Kinchla
Assistant Extension Professor/Food Safety Specialist
University of Massachusetts
(413-545-1017, amanda.kinchla@foodsci.umass.edu)

DIRECTIONS/PARKING INFORMATION:
Will be provided to all registrants

ACCOMODATIONS:

No rooms have been held for this event, so if you need overnight accommodations, please make arrangements early.
Best Western (860‐423‐8451), Mansfield Center, CT

Nathan Hale Inn (860‐427‐7888), course location
Or search “Storrs” on Google Maps and choose hotels, motels when clicking “search nearby.”
For questions about GAP and food safety plans, or future workshops contact: diane.hirsch@uconn.edu