PREVENTIVE CONTROLS FOR HUMAN FOOD LEAD INSTRUCTOR TRAINING
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1 POINTS OF CONTACT Emily Bell Logistics & Event Specialist, IFPTI Nicole Richard Research Associate/Food Safety Specialist University of RI COURSE INFORMATION FSPCA Preventive Controls for Human Food Lead Instructor Training Prerequisites: 1. Successful completion of the FSPCA Preventive Controls for Human Food Course 2. Participants must be an approved Human Food Lead Instructor candidate 3. Participants must attend the entire 2.5 days, in order to receive a certificate Course Description: This 2.5-day course provides the participant the knowledge and tools needed to perform the duties of a Lead Instructor for the standardized training curriculum that FDA considers adequate in meeting the requirements for training of a preventive controls qualified individual under the Hazard Analysis and Risk-based Preventive Controls for Human Food rule. The course content is focused on strategies to aid in the effective instruction of the food safety activities and documentation that support the creation and implementation of a preventive controls Food Safety Plan. Administrative tasks for issuing Food Safety Preventive Controls Alliance certificates is also covered as well as a refresher on effective presentation for the adult learner. Upon successful completion of the full, 2.5-day FSPCA Lead Instructor Course for Human Food, you will be qualified to be a Lead Instructor by the FSPCA. Completing this training allows you to deliver the FSPCA Preventive Controls for Human Food course as a Lead Instructor. You will
2 receive notification upon completion of the course with instructions on how to download the Lead Instructor for Human Food FSPCA certificate of completion. COURSE MATERIALS All course materials will be provided at the course location. WIFI access is not guaranteed. COURSE AGENDA Times may vary. Day One 10 am Welcome, Introductions, Sign-in FSPCA Preventive Controls for Human Food Instructor Materials Overview Instructor Skills Overview Key Instructional Points for Chapters and s 10:15 am - noon Preface: Overview and Agenda for Participant Course Chapter 1: Introduction to Course and Preventive Controls & 1 Chapter 2: Food Safety Plan Overview Chapter 3: Good Manufacturing Practices 1 All exercises focus on review of the Objective and how Instructors can use adult learning concepts to adapt exercises to facilitate learning
3 noon 1:00 pm 1:00 3:00 pm 3:00 4:45 pm 4:45-5:00 pm Chapter 4: Biological Food Safety Hazards (and Appendix 4) & Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards Chapter 6: Preliminary Steps in Developing a Food Safety Plan & Chapter 7: Resources for Food Safety Plans and Technical Assistance Network (TAN) Chapter 8: Hazard Analysis and Preventive Controls Determination & Chapter 9: Process Preventive Controls & Chapter 10: Food Allergen Preventive Controls & Questions / Expectations for Day 2 and Adjourn Day Two 10 am Sign in, Questions from previous day Chapter 11: Sanitation Preventive Controls (and Appendices 5 and 6) & Chapter 12: Supply Chain Preventive Controls & Chapter 13: Verification and Validation Procedures & Chapter 14: Record Keeping Procedures &
4 10:15 am - noon noon 1:00 pm 1:00 pm 3:00 pm 3:15 pm 3:45 pm 3:45 pm 5:00 pm Day Three PREVENTIVE CONTROLS FOR HUMAN FOOD Chapter 15: Recall Plan & Chapter 16: Regulation Overview CGMP, Hazard Analysis & Risk Based Preventive Controls for Human Food Curriculum Summary Slides Course Delivery and Administration Questions / Expectations for Day 2 and Adjourn Assign Chapters for Practicum Teach Back / Prepare for Teach Back 11:30 am Practicum Teach Back 11:30 am Final Questions, Certificates, Course Evaluations and Close Noon Adjourn Safe Travels!! MEETING LOCATION
5 HOTELS PREVENTIVE CONTROLS FOR HUMAN FOOD Hampton Inn South Kingstown Address: 20 Hotel Drive, South Kingstown, RI Phone: Website: Holiday Inn South County Address: 3009 Tower Hill Road, South Kingstown, RI Phone: Website: 6c.hi.ex.rs.ic.cp.in.sb.cw.cv.ul.vn.ki.sp.nd.ct&qChld=0&qFRA=1&qGRM=0&qIta= & qpst=0&qrrsrt=rt&qref=df&qrms=1&qrpn=1&qrpp=20&qshp=1&qsmp=3&qsrt=sbr&q Wch=0&srb_u=1&icdv= &sicreative= &siclientid=9947&sitrackingid= &dp=true&glat=SEAR AIRPORT/GROUND INFORMATION T.F. Greene Airport (PVD) Address: 2000 Post Rd, Warwick, RI Phone: Logan International Airport (BOS) Address: 1 Harborside Dr, Boston, MA Phone: Additional questions? Contact Emily Bell at FSPCA@ifpti.org
Chapter 1 INTRODUCTION TO FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD COURSE
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