Description
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for animal 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, or is otherwise qualified through job experience to develop and apply a food safety system”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
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Note: Students must attend and participate in all live sessions in order to qualify to receive their PCQI certificates.
Requirements:
- Computer with working camera and microphone
- Strong internet connection
Instructor
Jeff Lucas, Sr. Director of Expert Services, Mérieux NutriSciences
Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for more than 10 years and is a graduate of Auburn University and Texas A&M University.
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A minimum of 5 students is needed to run this course.
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Objectives
Learning Objectives
- Students will explore the requirements of the new FDA regulation of Preventive Controls for Animal Food to include the new cGMPs for Animal Food workers.
- The class will learn about the food safety hazards associated with animal food and the steps of performing a hazard analysis for facilities that manufacture, process, hold or pack animal food.
- Students will learn about and work an exercise to understand how to establish a process preventive control as well as sanitation and supply chain preventive controls.
- The class will learn the procedures for establishing parameters and values for controls, how to monitor, create corrective actions, how to verify and validate controls and how to effectively document these controls for animal food.
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