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FOOD 0191 - PCHF:Preventive Controls for Human Food

Food Technology Part-time Studies Course

School of Health Sciences

Course Details

Train to become a Preventive Controls Qualified Individual (PCQI), as required by the Food Safety Modernization Act (FSMA) in the United States (US). As a PCQI, you will prepare and implement a Food Safety Plan that complies with the FDA's Preventive Controls for Human Food regulation. Designed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA, the course is taught by a Lead Instructor for the FSPCA Preventive Controls for Human Food. Companies who export to the US require a PCQI to develop and manage a food safety plan that complies with the FDA’s Preventive Controls for Human Food regulation. For those interested in becoming a PCQI and assuming the responsibility for developing, implementing and maintaining a facility Food Safety Plan; food professionals (including food safety auditors and consultants); and food facilities managers seeking knowledge of FSMA’s Preventive Control Rule. Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate which is included in the tuition fee.

Credits

0.0

Cost

$901.51

Spring/Summer 2019

Below is one offering of this course for the Spring/Summer 2019 term.

CRN 65202

Tue Jun 04 - Thu Jun 06 3 Days

Class Meeting Times

Dates Days Times Locations
Jun 04 - Jun 05 Tue/Wed 08:00 - 17:00 CARI Rm. 2009
Jun 06 Thu 08:00 - 14:30 CARI Rm. 2009

Instructor

Rebecca Robertson

Course Outline

Cost

$901.51

Notes

  1. Departmental approval needed
  2. All registration must be approved by Candace_Marrington@bcit.ca Registration deadline: Friday, May 24th Location: CARI-2009 (Burnaby)

Learning Outcomes

Upon successful completion of this course, the student will be able to:

  • Prepare and implement a Food Safety Plan that complies with the FDA's Preventive Controls for Human Food regulation.
  • Describe the role of Good Manufacturing Practices and Prerequisite Programs in a Food Safety Plan.
  • Conduct hazard analysis and determine preventive controls for those hazards.
  • Compare and contrast process PCs, food allergen PCs, sanitation PCs and supply-chain PCs.
  • Develop verification, validation, recall and recordkeeping requirements.

Effective as of Fall 2018

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