Training

The Florida Association for Food Protection is pleased to announce its first in a series of training opportunities for those in the Food Industry. Those attending will become a Preventive Controls Qualified Individual or (PCQI) allowing them to meet the Food Safety Modernization Act requirements. The class will be lead by Lead Instructor; Mike Nolan with over 30 years experience in the food industry. The training class will be held at C & S Wholesale Grocers facility located at: 1802 Jim Johnson Road, Plant City, FL ;from Wednesday, March 1st – Friday March 3rd, 2017.

Class begins at 8 am and goes till 5 pm the first two days and from 8 am to 12 on Friday.

Cost: $650 for FAFP Members, $750 for Non-Members, membership $15.00, become a member today and save.

Save on registration today by becoming a member: Click here to become an FAFP Member.


Food Industry Training




FSMA has been signed into law and is now in effect. Its focus is on the prevention of food illness. Food companies will be required to have a food safety plan in place that meets the FSMA requirements. The plan needs to be developed by a Preventive Controls Qualified Individual (PCQI). FDA Recognized Curriculum Training: FSPCA Preventive Controls for Human Food

Training curriculum for Preventive Controls Qualified Individual; 2.5 Days. Class is limited to 24 individuals, sign up soon!

FSMA has been signed into law and is now in effect. Its focus is on the prevention of food illness. Food companies will be required to have a food safety plan in place that meets the FSMA requirements. The plan needs to be developed by a Preventive Controls Qualified Individual (PCQI).

FDA Recognized Curriculum Training: FSPCA Preventive Controls for Human Food

Training curriculum for Preventive Controls Qualified Individual; 2.5 Days. Class is limited to 24 individuals
This course has been designed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA. It is taught by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course.

Course Agenda

Chapter 1: Introduction to Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Hazard Analysis and Preventive Controls Determination
Chapter 8: Process Preventive Controls
Chapter 9: Food Allergen Preventive Controls
Chapter 10: Sanitation Preventive Controls
Chapter 11: Supply Chain Preventive Controls
Chapter 12: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures
Chapter 15:Recall Plan
Chapter 16: Regulation Overview—cGMP and Hazard Analysis and Risk Based
Preventive Controls for Human Food