Better Process Control School
The Federal Food & Drug Administration published in the Federal Register, March 16, 1979, Vol. 44, No. 53, a regulation titled, ACIDIFIED FOODS AND LOW—ACID FOODS IN HERMETICALLY SEALED CONTAINERS—MANUFACTURE & PROCESSING. Parts 113.10 and 114.10, Personnel state:
“All operators of retorts, processing systems, and aseptic processing and packaging systems, and container closure inspectors shall be under operating supervision of a person who has attended a school approved by the Commissioner for giving instruction in retort operations, processing systems operations, aseptic processing and packaging systems operations, and container closure inspections, and has been identified by that school as having satisfactorily completed the prescribed course of instruction.”
The U.S. Food and Drug Administration has selected Michigan State University as one of the authorized schools to present the Better Process Control School. Students who successfully complete this course will meet FDA certification requirements.
March 3-4, 2020 - Two day: Acidified Foods, Better Process Control School
March 3-6, 2020 - Four day: Acidified Foods and Low Acid Canned Foods, Better Process Control School
For registration information visit: https://events.anr.msu.edu/BPCS2020/.
Food Safety Preventative Controls Alliance (FSPCA) Preventive Controls for Human Food – Blended Training Course
The Food Safety Modernization Act (FSMA) requires every processing facility falling under the regulation to have at least one "Preventive Controls Qualified Individual" (PCQI) to help develop and implement the required Food Safety Plan. The Food Safety Preventive Controls Alliance (FSPCA) Blended Training course was developed to provide individuals an alternative to the instructor-led 3-day program to complete the FSPCA Preventive Controls for Human Food course.
This course is recognized by the FDA and successful completion of this course is one way to meet the requirements for a "preventive controls qualified individual."
For registration information visit:
Hazard Analysis and Critical Control Points (HACCP)
Food or other companies that are in need of a certified Hazard Analysis and Critical Control Point (HACCP) individual can register for one of two upcoming trainings through Michigan State University Extension.
The course covers developing a HACCP team; prerequisite programs; identification of biological, chemical and physical hazards; conducting a hazard analysis; identifying critical control points; determining critical limits; monitoring procedures and corrective actions; validation and verification procedures; and record keeping. Additional topics, such as recall strategies, are discussed.
The intent of HACCP is to create a proactive food safety system that improves food safety. All components of a HACCP plan are important. The most intensive task is conducting a hazard analysis. A thoroughly and properly conducted hazard analysis will ensure the proper critical control points are identified. Training in conducting a hazard analysis and identifying significant and likely hazards is key to implementing an effective HACCP plan and food safety system. The process of conducting a hazard analysis involves evaluating each step of the process and determining what biological, chemical or physical hazards are introduced, controlled or exists. The likelihood and severity of the hazard is also analyzed, and justification for the decision is also needed.
The two-day trainings are accredited through the International HACCP Alliance, and individuals who complete the two-day training receive a certificate. The training includes Juice HACCP certification for those in need of Juice HACCP training. A team of five specialists from Michigan State University co-teach the hands-on course.
- April 27-28, 2020
- October 14-15, 2020
For registration information visit: https://events.anr.msu.edu/HACCP2020/.