FSPCA FSMA Training, June 2017, Cal Poly, Pomona, CA
Four reasons to take FSPCA FSMA Training:
- FDA requires food companies with more than $1M in revenues have a plan by September 19, 2017
- Plans must be signed off by someone with a FSPCA certificate
- Writing a plan is a 5-6 month process
- The learning manual is 526 pages long
Avoid getting into compliance too late.
bfor Human Foods will earn you your certificate to be a Preventive Controls Qualified Individual (PCQI) as required by the FDA. It is a 20-hour offered through our Foundation and hosted by Cal Poly Pomona. Attendees of the class will earn a certification to become the Qualified Individual for the United States Food & Drug Administration (FDA) regulation on Preventive Controls for Human Foods.
WHEN Wednesday, June 21, 2017 at 7:30 AM – Friday, June 23, 2017 at 1:00 PM (PDT)
WHERE: California State Polytechnic University, 3801 W Temple Ave, Bldg 4, Room 2-314, Pomona, CA 91768
Price includes the Preventive Controls handbook, certificate from FDA, lunch and snacks.
Attendees must be present for all 20-hours of class.
- Wednesday June 21, 2017: 7:30am-5pm
- Thursday, June 22, 2017: 7:30am-5pm
- Friday, June 23, 2017: 7:30am-1pm
Materials covered in FSMA Preventive Controls
- Food Safety Plan & Hazard Analysis Part 1
- Hazard Analysis Part 2 & Process Controls
- Allergen Controls & Sanitation Controls
- Verification and Validation & Record Keeping Procedures
- Supply Chain Controls & Recall Plan & FDA Regulation CFR 21 Part 117
Why you should attend?
Food & beverage facilities covered under FSMA must establish and implement a food safety system that includes analysis of Hazards and risk-based preventative controls. The rule sets the requirements for a written Food Safety Plan that includes the body of knowledge of this class set by the Food Safety Preventive Controls Alliance. This FSPCA FSMA Training allows you to be recognized as the Qualified Individual, qualified to write the Food Safety Plan and be a reviewer for the all documentation needed by FDA.
The CFR 21 Part 117 regulation will apply for the large businesses (with 500 employees or more) starting September 19, 2016. The rest will need the Food Safety plan starting September 19, 2017, while very small business with less than one million in sales that need a plan by September 19, 2018. FDA or the CA Department of Public Health Food and Drug Branch will be inspecting your firm for your Food Safety Plan and records after these dates.
Documentation for food & beverage facilities
In the past only Seafood HACCP, Fresh Juice HACCP and Meat and Poultry Firms needed any regulatory documentation for compliance with FDA or USDA. As a result of the FSMA regulations, there are a greater number of companies that qualify. All food products are required to have a Hazard Analysis. Through the results of the Hazard Analysis, if any preventive controls for food safety hazards (Biological, Chemical and Physical hazards) are needed, a Food Safety Plan will be required.
Who Should Attend?
- Quality Assurance Managers
- Regulatory and Compliance Managers
- Food Consultants
- Business Owners
What Do You Want To Do Next?
- Get help with FSMA
- Speak with someone about my staffing needs
- Use a PCQI consultant
- Get help with my HACCP plan
- Learn about full-time recruiting services
- Submit my resume
Trainer: Masaaki (Mas) Hori
Mas Hori, worked for the California Department of Preventive Health Services, Food and Drug Branch, in the Southern California area for 26.5 years, as a Food and Drug Investigator, Senior Food and Drug Investigator, Supervising Food and Drug Investigator. He has experience in inspecting food products (including low acid food processing and HACCP systems), pharmaceutical products, medical device products, cosmetic products, and the bottled water industry. Prior to joining the California Food and Drug Branch, he worked for the Los Angeles County Health Department, as an Environmental Specialist, inspecting restaurants and markets in Los Angeles.
Since 1996, he has trained over 2000 individuals in HACCP (through the AFDO Seafood Alliance HACCP Training Course and FIBR (Food Industry Business Roundtable) HACCP and GMPs Courses), which is required by federal laws to be applied in wholesale seafood operations. He presently holds a certification for HACCP with ASQ, as a CHA (Certified HACCP Auditor), which standardizes the auditor for auditing HACCP systems for foods.
He is presently working for food and seafood firms in Southern California as their HACCP/ Sanitation/ GMP Consultant.
Sumta Som has over twelve years of experience in food quality including time at small companies and large ones like Kraft and Dean Foods. Her main focus has been building internal capacity to ensure compliance. This includes SOP development, starting Quality improvement programs, teaching internal training and handling State, Federal , supplier inspections & audits. She has a Masters in Dairy Manufacturing, Masters in Dairy Chemistry and a Bachelors in Food Technology. Her certifications include Six Sigma Green Belt, Certified HACCP Auditor, CQIA and Lead Trainer on FSPCA PCQI (Food Safety and Preventative Controls Alliance for Human Food).