This course is an internally recognised and certified course based on the Food Safety Preventive Controls Alliance (FSPCA) course curriculum. Participants will learn how to develop a food safety plan and understand the new Food Safety Modernization Act (FSMA) Preventive Controls Qualified Individual (PCQI) regulations, using best practices and case study examples, in a collaborative and interactive eLearning environment.
Preventive food safety controls allow businesses to identify and correct issues early in the production process. While many food businesses already have preventive controls in place, by applying food safety requirements more broadly, this further enhances the safety of food across sectors. Thus, the purpose of this course is to enhance participants’ knowledge of preventive controls, recordkeeping, verification and validation procedures, and food safety hazards so that they can create an efficient food safety plan.
On successful completion of the short course, participants will be able to:
• Discuss key food safety preventive controls.
• Explain the importance of recordkeeping, verification and validation procedures.
• Identify food safety hazards.
• Apply risk-based preventative controls that meet FDA standards.
• Develop a food safety plan for their organisation.
• Food Safety, Quality Assurance and Operations personnel in the food industry
• Food industries looking to export to the USA
• Safe Quality Food (SQF) Practitioners
• British Retail Consortium (BRC) Professionals
• Hazard Analysis and Critical Control Point (HACCP) Coordinators
• Food Safety Technicians/ Auditors
• Chemistry /Food Science Graduates
• Hospitality Graduates
The goal of this short course is to expand on the standard FSPCA PCQI training curriculum by providing food industry best practices, real-world insights, and practical advice by food industry experts.
The following topics will be addressed:
• Introduction to Course and Preventive Controls
• Food Safety Plan Overview
• Good Manufacturing Practices and Other Prerequisite Programmes
• Biological Food Safety Hazards
• Chemical, Physical and Economically Motivated Food Safety Hazards
• Preliminary Steps in Developing a Food Safety plan
• Resources for Preparing Food Safety Plans
• Hazard Analysis & Preventive Controls Determination
• Process Preventive Controls
• Food Allergen Preventive Controls
• Sanitation Preventive Controls
• Supply-Chain Preventive Controls
• Verification & Validation Procedures
• Record-Keeping Procedures
• Recall Plan
• Regulation Overview: cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
This course will be delivered virtually. Participants will be engaged through lectures, PowerPoint presentations, discussions, group exercises, and case studies. Students will also complete in-class assignments.
Nadine Benn-Greaves SCM, CFS
Mrs. Benn-Greaves holds a M.Sc. in Project Management, a M.Sc. in Food Science & Technology and a B.Sc. Chemical & Process Engineering, in addition to a number of professional development certifications as a trainer in agro-food processing and food safety. Mrs. Benn-Greaves, an internationally certified Food Scientist, was also publicly recognized for her service and contribution as a food scientist and was awarded a Silver Crown of Merit Award in 2015.
Operations Manager Centre for Commercial and Analytical Services
The University of the West Indies CAVE HILL CAMPUS PO Box 64, Bridgetown BB11000, Barbados
Telephone: (246) 417- 4663
Email: nadine.benn-greaves@cavehill.uwi.edu
