What's covered?

Day One

• Chapter 1 Introduction to Course and Preventive Controls
• 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 Resources for Preparing Food Safety Plans

Day Two

• Review and Questions
• Chapter 8 Hazard Analysis and Preventive Controls Determination
• Chapter 9 Process Preventive Controls
• Chapter 10 Food Allergen Preventive Controls
• Chapter 11 Sanitation Preventive Controls
• Chapter 12 Supply‐chain Preventive Controls

Day Three

• Review and Questions
• Chapter 13 Verification and Validation Procedures
• Chapter 14 Record‐keeping Procedures
• Chapter 15 Recall Plan
• Chapter 15 Recall Plan
• Chapter 16 Regulation Overview – cGMP, Hazard Analysis, and Risk‐Based Preventive Controls for Human Food

Who should participate?h

• Quality / Technical Managers
• Food Safety Team Leaders
• Food Safety Team Members
• Purchasing / Supply Chain Personnel
• Internal Audit Personnel
• Compliance Personnel
• 2nd Party Supplier Auditors

What will I learn?a

Participants achieve the following learning outcomes from the programme;

• Understand why there is an enhanced focus on sanitation, allergen management, supplier controls and product recall
• Understand Hazard Analysis & Risk Based Preventive Control (HARPC)
• Understand the role of a PCQI
• Understand the structured of the regulation (CFR Part 117) and the sub parts
• Understand the structure and contents of the Food Safety Plan
• Know the cGMP and Pre-Requisites
• Understand how to make an Irish / European HACCP system FSMA compliant