Your local food processing solution
2024 FSPCA Preventive Controls for Human Food Workshop (PCQI Training)
The Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual.” This course, developed by FSPCA, is the “standardized curriculum” recognized by the FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Dates
Wednesday, July 31 – Friday, August 2, 2024
Location
Food Science Building, D1/D2 Auditorium, 2650 N. Young Ave., Fayetteville, AR 72704
Fees
Participants should REGISTER ONLINE HERE. The cost per participant is $500 and includes tuition, textbook and materials, lunch, snacks, and a certificate (if the course is completed successfully). The last day to register or cancel the registration is July 20, 2024.
If financial constraints are a barrier to your business, please reach out to Jennifer Acuff.
FSPCA Lead and Assistant Instructors
Jennifer C. Acuff, Ph.D., University of Arkansas System Division of Agriculture, Food Science
Sun Ferreira, Ph.D., University of Arkansas System Division of Agriculture, Food Science
Schedule
Day 1: Wednesday, July 31st
| 9:00 | Check-in and Welcome |
| 9:30 | Ch. 1 – Intro to Preventive Controls |
| 10:00 | Ch. 2 – Food Safety Plan Overview |
| 10:30 | Ch. 3 – GMPs and Prerequisite Programs |
| 11:00 | Ch. 4 – Biological Food Safety Hazards Ch. 2 – Food Safety Plan Overview |
| 12:15 | Lunch – Provided |
| 1:00 | Ch. 5 – Chemical, Physical, and Economically Motivated Hazards |
| 1:45 | Ch. 6 – Preliminary Steps in Developing a Food Safety Plan |
| 2:30 | BREAK |
| 2:45 | Ch. 8 – Introduce Hazard Analysis and Preventive Controls |
| 4:00 | Breakout with groups to work on Hazard Analysis |
| 4:30 | ADJOURN – Dinner on Your Own |
Day 2: Thursday, August 1st
| 8:00 | Coffee |
| 8:15 | Present Hazard Analysis |
| 9:30 | Ch. 9 – Process Preventive Controls |
| 10:15 | BREAK |
| 10:30 | Ch. 10 – Food Allergen Preventive Controls |
| 11:30 | Ch. 11 – Sanitation Preventive Controls |
| 12:15 | Lunch – Provided |
| 1:00 | Ch. 12 – Supply Chain Preventive Controls |
| 1:45 | Ch. 13 – Verification and Validation Procedures |
| 2:30 | BREAK |
| 3:00 | Review, Discussions, Questions |
| 4:00 | ADJOURN – Dinner on Your Own |
Day 3: Friday, August 2nd
| 8:00 | Coffee |
| 8:15 | Ch. 14 – Recordkeeping Procedures |
| 9:30 | Ch. 15 – Recall Plan |
| 10:15 | BREAK |
| 10:30 | Ch. 7 – Resources for Preparing Food Safety Plans |
| 11:15 | Ch. 16 – Regulation Overview |
| 12:00 | CONCLUSION and ADJOURN |
Upon completion of all training hours, the trainers will order certificates to be sent to each student. Failing to attend all parts of the course will prevent a student from receiving a certificate.
Please contact Jennifer Acuff (jcacuff@uark.edu) with any questions.
Transportation to Fayetteville
The closest airport is Northwest Arkansas Regional Airport (XNA) located about 20 miles from the Don Tyson Center and nearby hotels. Taxis, rental cars, and ride share options are all available for transportation from the airport to Fayetteville.
Lodging
Fayetteville offers a variety of lodging options with nearly all of the major chains available in the area. Suggestions for hotels with easy access to the Don Tyson Center include:
- Holiday Inn Express & Suites, 1251 N Shiloh Dr, Fayetteville, AR 72704
- Hilton Garden Inn, 1325 N Palak Dr, Fayetteville, AR 72704
- Homewood Suites by Hilton, 1305 N Palak Dr, Fayetteville, AR 7270
- Comfort Inn & Suites, 1234 Steamboat Dr, Fayetteville, AR 72704
