1:00 PM to 6:00 PMTuesday, January 14, 2020
Lunch on own
Chapter 1 – Introduction
Chapter 2 – Food Safety Plan Overview
Chapter 3 – Good Manufacturing Practices and other prerequisite programs
Chapter 4 – Biological Food Safety Hazards
7:30 AM to 5:30 PMWednesday, January 15, 2020
Breakfast on own
Chapter 5 – Chemical, Physical, and Economically Motivated Food Safety Hazards
Chapter 6 – Preliminary Steps in Developing a Food Safety Plan
Chapter 7 – Resources for preparing Food Safety Plans
Chapter 8 – Hazard Analysis and Preventive Controls Determination
Lunch on own
Chapter 9 – Process Preventive Controls
Chapter 10 – Food Allergen Preventive Controls
Chapter 11 – Sanitation Preventive Controls
Chapter 12 – Supply Chain Preventive Controls
7:30 AM to 12:30 PMThursday, January 16, 2020
Breakfast on own
Chapter 13 – Verification and Validation Procedures
Chapter 14 – Recordkeeping Procedures
Chapter 15 – Recall Plan
Chapter 16 – FSMA Regulation Overview
All participants receive the 524 page PCQI Workbook and Manual, which is required for each participant.
Attendance is required for the entire workshop in order to receive FDA PCQI Certification.
Recently retired from NSF International, where he managed the global Beverage Quality program offering food safety certifications (NSF, SQF, BRC) as well as laboratory testing, food safety audits, consulting and training for bottled water, natural mineral water, flavored beverages and packaged ice. Chris is also qualified as a beverage auditor, food safety trainer as well as “Lead Instructor” for the FSPCA Preventive Controls for Human Food (PCQI) training program referenced under the FDA’s Preventive Controls regulations.
He holds a Bachelor’s degree from the University of Denver and a MBA from the Goizueta Business School at Emory University in Atlanta, Georgia.