The University of Georgia, with support from United Fresh, is offering a Preventive Controls Qualified Individual Participant Workshop on May 17-19, 2016 in Athens, GA for fresh-cut companies to meet the training requirements of the Preventive Controls for Human Food rule.
The workshop uses the Food Safety Preventive Controls Alliance (FSPCA) Training curriculum, approved by FDA to train companies to develop food safety plans that are in compliance with the Preventive Controls for Human Food rule.
“The final rule requires large* FDA-registered companies subject to the rule to have a ‘preventive controls qualified individual’ on staff [or consultant] trained to an FDA-approved curriculum by September 2016,” said Dr. David Gombas, United Fresh Sr. Vice President of Food Safety and Technology. “This workshop is different from other FSPCA course offerings in that it will use fresh-cut industry-specific example plans, which members of the United Fresh Food Safety & Technology Council and United Fresh Fresh-Cut Board helped to develop.
Dr. David Gombas will be teaching along with Dr. Bill Hurst, Food Science Extension Outreach Program, the University of Georgia.
All fresh-cut processors and all operations that cut fresh fruits and vegetables in their FDA-registered facility will be required to have a Preventive Controls Qualified Individual. Successful completion of this course will earn attendees a certificate from the Association of Food and Drug Officials (AFDO), International Food Protection Training Institute (IFPTI) and The Institute for Food Safety and Health (IFSH).
Registration for the course is $750 and includes the FSPCA course manual, certificate, lunches, and morning and afternoon refreshment breaks. Register now!
This will be the fifth Preventive Controls Qualified Individual Training for fresh-cut processors that United Fresh has participated in to help the fresh produce industry become compliant with the regulation. A full brochure on the program can be accessed here.
*Large companies are those with more than 500 full time equivalent employees and more than $1 million in annual food sales.