MEETING THE NEW FDA REQUIREMENTS FSPCA: HAZARD ANALYSIS AND RISK-BASED PREVENTIVE CONTROLS

Class size is limited to 30 attendees.  Refreshments and lunch will be provided.

Regester To Attend

**Attendees will need to purchase their certificates separately from the FSPCA, after successfully completing and attending the course**

This 2.5 day course has been designed by the Food Safety Preventative Controls Alliance (FSPCA) in collaboration with the FDA. It is the ONLY course recognized by FDA at present in meeting their requirements.

Lead Instructors for the FSPCA Preventive Controls for Human Food Course will be teaching this course. Dr. Stephanie Smith is a Consumer Food Safety Specialist with Washington State University. Dr. Barbara Rasco is the Director for the School of Food Science. Dr. Gleyn Bledsoe is an affiliate professor at the School of Food Science.

By successfully completing this course, you will meet the requirements as a FSPCA Preventive Controls Qualified Person who can manage a food safety preventive controls program in accordance with the Hazard Analysis and Preventive Controls Rule of the US Food and Drug Administration.