What Does the Course Cover?

This two and a half day online instructor led course is the standardized curriculum recognized by FDA and will cover:

• Course introduction and objectives
• Definitions, terms and key concepts
• Prerequisite programs (cGMPs, sanitation, pest control etc.)
• Conducting a hazard analysis and identifying hazards
• Determining preventive control measures for identified hazards
• Verification and validation of preventive controls
• Record retention and accessibility
• Management & implementation of the Food Safety Plan including reanalysis of the Food Safety Plan
• Participant workbook will be provided electronically.
• Participant will be expected to have audio and visual contact with instructor(s) during the course per FSPCA criteria.
• Participant will need to supply proof of identity via license or company issued identification prior to course.
• A brief Knowledge Check and post training survey for feedback will be issued to the participant.

Timing:

Day 1: Half day 1:00 pm - 5:30 pm (EST)

Day 2: 9:00 am - 5:30 pm (EST)

Day 3: 9:00 am - 4:00 pm (EST)

Workshop Questions:

Registration/Logistics Questions: Amy Kujak - (470) 443-9022 or [email protected]

Course Questions: Melanie Whitman (Scheaffer) - (906) 373-6016 or [email protected]

Click here for Course Description