Preventive Controls for Animal Food
- Length
- 2.5 days
- Language
- English
- Event Format
- In-Person
About The In-Person Workshop
Fulfill FDA training requirements and strengthen your food safety practices by attending the "Preventive Controls for Animal Food" workshop. This 2½-day, in-depth training series is designed to help animal food producers understand and implement a modern, preventive, and risk-based food safety system, as required under the Food Safety Modernization Act (FSMA). Participants will gain essential insights into regulatory expectations and learn how to develop and apply a comprehensive food safety plan that meets FDA standards.
This training was developed by FSPCA (Food Safety Preventive Controls Alliance) and is delivered by Penn State instructors.
Space is limited. Preregistration is required.
The Preventive Controls for Animal Food rule requires that each facility have a written food safety plan prepared by a Qualified Preventive Control Individual, or PCQI. The course provides training and a certificate to meet the requirements for an individual who is recognized as a PCQI.
The curriculum is designed for industry professionals responsible for developing and implementing a company’s food safety plan. It is suitable for those working in any area of the facility (quality, sanitation, operations, logistics, maintenance, etc), where food safety plans will be used or where knowledge of the rule will be helpful (sales, marketing, upper management).
The 2½-day course provides instruction on the development of an Animal Food Safety Plan, as required by FDA as part of the FSMA. Participants will learn the key elements of a food safety plan, how to conduct a hazard analysis for biological, chemical, and physical hazards, how to develop and implement risk-based preventive controls (process, sanitation, and supplier), along with the appropriate verification and validation procedures, and understand the requirements of a recall plan.
Guidance Regarding COVID-19
We will follow University and local guidelines and regulations at the time of this event. Individual visitors still bear responsibility for adhering to guidelines and protocols to mitigate the spread of COVID-19.
Please review Penn State's guidelines.
What happens after I register for a workshop or conference?
A message including your registration confirmation number and a link to the workshop or conference description will be sent to the email address you provided. The workshop or conference description will provide additional information.
How long are workshops and conferences?
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How should I dress for a workshop or conference?
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Where will the workshop or conference take place?
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When will the workshop or conference take place?
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Where can I learn about the agenda for a workshop or conference?
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What is included with my registration for a workshop or conference?
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If a workshop or conference is at maximum capacity, can I be added to a waitlist?
Some workshops and conferences offer a waitlist option when they are at maximum capacity, and some do not. When the waitlist feature is offered, and a workshop or conference is at maximum capacity, you will be taken to a waitlist form after you click on the registration link. As spots become available, we offer them "first come, first served." If a spot becomes available, you will be contacted using the information you provided.
Are workshops and conferences accessible for people who require special needs or services?
We strive to make our workshops and conferences accessible to everyone. If you require special needs or services, please indicate your audio, visual, or mobile disability during registration. We will work with you to ensure your needs are met.
How do I register for an event or make a purchase over the phone?
Contact our customer service team at 1-877-345-0691 for assistance over the phone. We are here to help on weekdays between 8:30am - 5pm Eastern Time.
Who do I contact if I still have questions about the event?
Contact our customer service team online or by phone at 1-877-345-0691. We are here to help on weekdays between 8:30am - 5pm Eastern Time.
