June 3-5, 2019

Location: ASI Headquarters

500 Northwest Plaza, St. Ann, MO 63074


The agenda is intended to be covered in a 2.5 day (20 hour) course, including frequent opportunities for review and classroom exercises designed to provide learning opportunities for understanding Preventive Controls for Human Food regulation requirements. The time allotted to each section will vary based on the audience, level of familiarity and experience with Good Manufacturing Practices and rick-based food safety principles, as well as the food product and processing under consideration. A typical agenda appears below:

Day One

Chapter 1    Introduction to Course and Preventive Controls

Chapter 2    Food Safety Plan Overview

Chapter 3    Good Manufacturing Practices and Other Prerequisite

Chapter 4    Biological Food Safety Hazards

Chapter 5    Chemical, Physical and Economically Moticated Food Safety Hazards

Chapter 6    Preliminary Steps in Developing a Food Safety Plan

Chapter 7    Resources for Preparing Food Safety Plans

Day Two

Review and Questions

Chapter 8    Hazard Analysis and Preventive Controls Determination

Chapter 9    Process Preventive Controls 

Chapter 10    Food Allergen Preventive Controls

Chapter 11    Sanitation Preventive Controls

Chapter 12    Supply-chain Preventive Control

Day Three

Review and Questions

Chapter 13    Verification and Validation Procedures 

Chapter 14    Record-keeping Procedures

Chapter 15    Recall Plan

Chapter 16    Regulation Overview – cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food

Wrap up

Originally from FSPCA Preventive Controls for Human Food Participant Manual First Edition - 2016

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