FSMA (Food Safety Modernization Act) Training
FSMA (Food Safety Modernization Act) is the most comprehensive food safety reform introduced in the United States in over 70 years. The legislation was signed by President Obama on January 4, 2011. Its primary objective is to ensure food safety in the United States by focusing on the prevention of contamination.
FSMA is a regulatory framework focused on preventing food safety problems before they occur. This law provides the FDA with the authority to establish preventive and risk-based food safety standards, ensure higher levels of compliance, and improve its ability to prevent and respond to food safety incidents. Under this legislation, the FDA also aims to ensure that imported food products are subject to the same standards as food products manufactured and distributed within the United States. Therefore, all food companies exporting to the United States fall within the scope of these requirements.
Following its introduction in 2011, FSMA became a legal requirement for businesses with 500 or more employees as of September 2016. A two-year transition period was established for smaller businesses.
For businesses to obtain certification in accordance with FSMA, they are required to have a staff member who has completed the FSPCA “Preventive Controls for Human Food” training, delivered by FDA-approved instructors in accordance with FSMA requirements.
TRAINING OBJECTIVE
Through this training, participants will acquire the knowledge necessary to develop and improve food safety plans in accordance with the FDA’s updated and enhanced FSMA requirements. Upon completion of the training, participants will qualify as a “Preventive Controls Qualified Individual (PCQI)” within their organizations and receive the official FSPCA PCQI certificate issued by the Association of Food and Drug Officials (AFDO).
The fact that this training is recognized within the BRCGS Professional Program conducted by BRCGS provides an additional advantage for participants.
TRAINING CONTENT
- Overview of the Food Safety Plan
- Good Manufacturing Practices and Other Prerequisite Programs
- Biological Food Safety Hazards
- Chemical, Physical, and Economically Motivated Food Safety Hazards
- Preliminary Steps for Developing a Food Safety Plan
- Resources for Food Safety Plans
- Hazard Analysis and Identification of Preventive Controls
- Process Preventive Controls
- Food Allergen Preventive Controls
- Sanitation Preventive Controls
- Supply Chain Preventive Controls
- Verification Procedures
- Recordkeeping Procedures
- Recall Plan
- Review of Good Manufacturing Practice Regulations
TRAINING DURATION
3 Days. 09:00-17:00 (In accordance with FSCPA requirements, full attendance is mandatory to receive the training certificate.)
INFORMATION / REGISTRATION
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