Top of Food Protection Plans Instructor: Dr. Gleyn E Bledsoe, Email Address: or Phone Number: 206-612-6980 Co-Instructors: Dr Barbara Rasco, Email Address: , Phone #: 509 -335-9447 Dr Girish Ganjyal, Email Address: , Phone #: 335-5613 All instructors are Food Safety Preventive Controls Alliance (FSPCA) Lead Instructors Text: FSPCA Preventive Controls for Human Food, Participant Manual, First Ed. Jan 2015, FSPCA Preventive Controls for Human Food, Exercise Workbook, First Ed. Oct 2015, Additional Supplementary texts. Texts may be downloaded without charge or hard copies may be purchased from the FSPCA on line bookstore ( ). Texts to be provided for download. Course Developed by: Gleyn E Bledsoe Engr, MBA, CPA, CFS, PhD and Barbara A.Rasco, Engr, PhD, JD This course uses the curriculum developed by the Food Safety Controls Alliance (FSPCA) and approved by the U.S. Food and Drug Administration (FDA) augmented with additional relevant academic instructional materials. It is designed to provide the materials needed for an individual to prepare Food Protection Plans that comply with the Food Safety Modernization Act (FSMA) requirements for Human Food and to provide the training to fulfil the requirements of a “Preventive Control Qualified individual who has successfully Individual” (PCQI) per 21 CFR 117.3 Definitions): “A qualified completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by the FDA or is otherwise qualified through job experience to develop and apply a food safety system.” The following is an outline of the FSPCA Preventive Controls for Human Food curriculum: Introduction to Course Process Preventive Controls Food Safety Plan Overview Food Allergen Preventive Controls GMPs and Prerequisite Programs Sanitation Preventive Controls Biological Food Safety Hazards Supplier Preventive Controls Chemical, Physical and Economically Motivated Verification and Validation Procedures Food Safety Hazards Preliminary Steps Record-keeping Procedures Resources for Preparing a Food Safety Plan Recall Plan Hazard Analysis and Preventive Control Determination Regulation Overview In addition to the above curriculum this course will have an expanded review of the specifics related to Hazard Analysis Critical Control Point (HACCP) plans as well as Good Agricultural Practices (GAP), current Good Manufacturing Practices (cGMP), Sanitation Standard Operating Procedures (SSOP) and
Top of Food Protection Plans Instructor: Dr. Gleyn E Bledsoe, Email Address: or Phone Number: 206-612-6980 Co-Instructors: Dr Barbara Rasco, Email Address: , Phone #: 509 -335-9447 Dr Girish Ganjyal, Email Address: , Phone #: 335-5613 All instructors are Food Safety Preventive Controls Alliance (FSPCA) Lead Instructors Text: FSPCA Preventive Controls for Human Food, Participant Manual, First Ed. Jan 2015, FSPCA Preventive Controls for Human Food, Exercise Workbook, First Ed. Oct 2015, Additional Supplementary texts. Texts may be downloaded without charge or hard copies may be purchased from the FSPCA on line bookstore ( ). Texts to be provided for download. Course Developed by: Gleyn E Bledsoe Engr, MBA, CPA, CFS, PhD and Barbara A.Rasco, Engr, PhD, JD This course uses the curriculum developed by the Food Safety Controls Alliance (FSPCA) and approved by the U.S. Food and Drug Administration (FDA) augmented with additional relevant academic instructional materials. It is designed to provide the materials needed for an individual to prepare Food Protection Plans that comply with the Food Safety Modernization Act (FSMA) requirements for Human Food and to provide the training to fulfil the requirements of a “Preventive Control Qualified Individual” (PCQI) per 21 CFR 117.3 Definitions): “A qualified individual who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by the FDA or is otherwise qualified through job experience to develop and apply a food safety system.” The following is an outline of the FSPCA Preventive Controls for Human Food curriculum: Introduction to Course Process Preventive Controls Food Safety Plan Overview Food Allergen Preventive Controls GMPs and Prerequisite Programs Sanitation Preventive Controls Biological Food Safety Hazards Supplier Preventive Controls Chemical, Physical and Economically Motivated Food Safety Hazards Verification and Validation Procedures Preliminary Steps Record-keeping Procedures Resources for Preparing a Food Safety Plan Recall Plan Hazard Analysis and Preventive Control Determination Regulation Overview In addition to the above curriculum this course will have an expanded review of the specifics related to Hazard Analysis Critical Control Point (HACCP) plans as well as Good Agricultural Practices (GAP), current Good Manufacturing Practices (cGMP), Sanitation Standard Operating Procedures (SSOP) and
31516101%20Syllabus%20Final(1).docx