Preventive Controls for Human Food

Preventive Controls for Human Food



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; successfully completing this course is one way to meet the requirements for a PCQI.

Courses Dates:

The next Human Food Regulation workshop will be held via Zoom June 8-10, 2021

Day 1 from 9 am until about 5 pm
Day 2 from 9 am until about 5 pm
Day 3 from 9 am until about noon

Class will only be held for 10 or more registrants

Cost: $495.00 and $400.00 for online

Fee includes: textbook, exercise book

Instructors: Kimberly Baker and Julie Northcutt

For questions or additional information contact:
Kimberly Baker at:
kabaker@clemson.edu
864-646-2166

Notice of registration cancellation must be received by email no later than 24 hours before the start date. No refunds will be processed after that date.

We require a minimum of 10 registrants; if this minimum is not met, the class will be canceled.

Due to the possible need to mail materials to registrants, the deadline for registering is Tuesday, May 25, 2021.

Price:

$400.00