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FSPCA Preventive Controls for Human Food Version 2.0 Updates
Version 2.0 of the PCHF curriculum integrates information from the FDA's recently issued Hazard Analysis and Risk-Based Preventive Controls for Human Food draft guidance including updates to the hazard analysis course chapter which now includes use of the FDA’s Appendix 1 – Known or Reasonably Foreseeable Hazards and updates to the allergen chapter which now includes sesame.
This updated version of the course helps those who operate primarily under HACCP by improving the linkage between Preventive Controls and HACCP.
In addition to FDA guidance updates, other updates in Version 2.0 include:
• Updated references, e.g., RFR, CDC
• Streamlined sections, reduced redundancy
• Better supports development of key concepts
• Expanded examples to better support application by small and mid-sized producers
• Gain recognition as an approved HACCP-based curriculum
Seven-Step Wet Cleaning Process
Seven-Step Wet Cleaning Process training video is now available. This 12 minute video will allow you to identify pre-requisite steps to the Seven-Step Wet Cleaning process, recognize the sequential nature of the process, and recall each step without having to commit to a time intensive training course.
New video shorts are now available in the shared library
These videos are 10 minutes or less and are available at no cost.
FSPCA Virtual Instructor-Led Preventive Controls for Human Food Course
Versions 1.2 and 2.0 virtual courses now available
