CONCORD, N.H. — UNH Cooperative Extension and UVM Extension are sponsoring a Preventive Controls for Human Food class May 2-4, 2017 at the New Hampshire Audubon McLane Center in Concord NH.
This class is for food facilities who manufacture/process, pack or hold food products for human consumption in the U.S. who need to comply with the Preventive Controls for Human Food rule under the Food Safety Modernization Act (FSMA). The focus of the 2.5 day class will be on food safety activities and documentation to create and implement a Food Safety Plan.
To register go to http://bit.ly/2kXfjct. For more information contact Catherine Violette, UNH Cooperative Extension at Catherine.violette@unh.edu or call 603.862-2496.
Times: Tuesday 8:30 am – 5:00 pm; Wednesday 8:30 am – 5:00 pm; Thursday 8:30 am – 12:00 pm
Location: New Hampshire Audubon McLane Center
84 Silk Farm Road
Concord, NH 03301
Cost: $350 (Includes all class material, certificate, snacks, and lunch on Tuesday & Wednesday)
Registration Deadline: Wednesday, April 19, 2017
Class size is limited so registration is on a first-come basis. Class may be canceled if the minimum number of participants needed to run the class is not reached.
Successful completion of this class is one way to meet the requirements of a “preventive controls qualified individual” as specified in the Preventive Controls for Human Food regulation under the Food Safety Modernization Act (FSMA). This 2.5-day class follows the standardized training curriculum developed by the Food Safety Preventive Controls Alliance. The focus will be on the food safety activities and documentation which support the creation and implementation of a Food Safety Plan to comply with the Hazard Analysis and Risk-Based Preventive Controls for Human Food rule under FSMA.
In this class food facilities who manufacture/process, pack or hold food products for human consumption in the US will learn how to:
- Access resources to conduct the preliminary steps in developing a food safety plan.
- Conduct a hazard analysis.
- Implement preventive controls for identified hazards.
- Monitor preventive controls.
- Organize verification, validation and corrective actions/corrections.
- Setup record keeping procedures.
- Identify regulatory requirements.
Lead Instructor: Omar A. Oyarzabal, Ph.D., Associate Professor of Food Safety, University of Vermont Extension
For persons with disabilities requiring special accommodations, please contact Catherine Violette at 603-862-2496, within 3 days of the event so proper consideration may be given to the request.
—UNH Cooperative Extension
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