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Certification Protocols

FSMA - Food Safety Modernization Act

Category: Certification Protocols
Theme: FSMA
Type: Open to the general public

About the Course:

Prepare now and be certain that your Food Safety Plan (formerly known as your HACCP Plan) complies with FSMA’s Preventive Controls Rule for Human Foods.

This training focuses on developing a preventive approach for identifying and controlling potential hazards and complying with industry and regulatory requirements. Attendees participate in interactive exercises to gain practical knowledge for applying preventive controls. Food safety prerequisites and the newly revised GMPs are reviewed with a focus on the regulatory requirements for Preventive Controls, as well as basic HACCP principles.

Who should attend? HACCP team members, Food processing/manufacturing directors, managers, production supervisors, sanitation supervisors, QA personnel, food safety and quality personnel and trainers, technicians, regulatory personnel.


Day One Starts at 8 A.M.
  Chapter 1 - Course Introduction
  Charpter 2 - Food Safety Plan Overview
  Charpter 3 - GMS's and Pre-requisites
  Lunch Break (one hour)
  Chapter 4 - Biological Food Safety Hazards
  Chapter 5 - Chemical, Physical, and Economically Motivated Hazards
  Chapter 6 - Preliminary Steps in Developing Food Safety Plan 
  Chapter 7- Resources for Food Safety Plan
  End of the fisrt day (5:00 P.M.)
Day Two Starts at 8 A.M.
  Chapter 8 - Hazard Analysis and Preventive Control Determination
  Chapter 9 - Process Preventive Controls
  Lunch Break (one hour)
  Chapter 10 - Food Allergy Preventive Control
  Chapter 11 - Sanitation Preventive Control
  Chapter 12 - Supply Chain Preventive Control
  End of the second day (5:00 P.M.)
Day Three Starts at 8 A.M.
  Chapter 13 - Verification and Validation Procedures
  Chapter 14 -  Record Keeping 
  Chapter 15 - Recall Plan
  Chapter 16 - Overview
  End of the third day (12:00 P.M.)