The course will be offered April 30 and May 1, from 8 a.m. to 5 p.m. each day; and May 2, from 8-11:30 a.m., at the Beck Agricultural Center, 4550 U.S. 52 W, West Lafayette.
Finalized in 2015, FSMA mandates that food facilities to have a food safety plan in place that includes an analysis of hazards and risk-based preventive controls. This course is designed by the Food Safety Preventive Controls Alliance (FSPCA) according to Food and Drug Administration (FDA) guidelines and is intended to help food processors meet the FSMA requirement of having “preventive controls qualified individuals” on staff. It is intended for food safety and quality managers, supervisors and anyone with responsibility of food safety programs who wants to learn more about FSMA requirements.
Participants will gain a better understanding of the basic requirements of the FSMA preventive controls for human food rules, participate in group activities utilizing food safety plan templates and learn the differences between Hazard Analysis and Critical Control Points (HACCP) practices and the FSMA preventive control rules.
After completing the course, participants will receive a certificate of training provided by FSPCA.
The course will be led by Yaohua Feng, assistant professor of food science at Purdue.
Cost is $750. To sign up, go to http://www.conf.purdue.edu/FSMA.
For more information, contact Feng at 765-494-0331, email@example.com.