The audience for this course is: Food manufacturers that need to complete Part 2 of the Blended Class on Preventive Control for Human Food. This online class will be delivered in four live video conferences of two hours each.
By taking this course, students will learn: The topics covered in this class include steps for conducting a hazard analysis; implementing and monitoring preventive controls for identified hazards; recordkeeping procedures; and identifying regulatory requirements. Participants will also review food safety activities and documentation that support the creation and implementation of a food safety plan that complies with the Hazard Analysis and Risk-Based Preventive Controls for Human Foods rule, which is part of the Food and Drug Administration's Food Safety Modernization Act. By completing this class, participants will meet the requirements as Preventive Control Qualified Individuals and will receive a certificate of completion by the Association of Food and Drug Officials.
For more information on the class dates and times, or if requiring a disability-related accommodation to participate, please contact: Omar A. Oyarzabal, email@example.com; 802-651-0054 ext 503.