In order to comply with the Preventive Control for Human Food regulation of the Food Safety Modernization Act (FSMA), food companies must train a Preventive Controls Qualified Individual (PCQI) to develop a food safety plan for its manufacturing facilities.
The Food Institute will hold a two-day course developed by the Food Safety Preventive Controls Alliance (FSPCA) to help companies meet the requirements for a PCQI and achieve compliance. The course will use the standardized curriculum that is recognized by FDA.
Participants successfully completing the course will receive their official FSPCA Preventive Controls Qualified Individual certificates which are administered by the Association of Food and Drug Officials (AFDO) and the International Food Protection Training Institute (IFPTI). The course is intense and designed for participants who have a background in food safety in the food industry. Understanding the principals of HACCP is beneficial.
When: May 16-17, 2016, 7:30 am to 6 pm
Where: WeiserMazars Offices, 399 Thornall Street, Edison, NJ (Their offices are located on the third floor)
Only a limited amount of spaces are available!
Your registration fee includes admission to two full-day sessions, all course materials, certificate upon completion, and lunch both days.
The FSPCA-certified Lead Instructors are:
Dr. Barbara Masters, a Senior Policy Advisor at Olsson Frank Weeda Terman Matz PC (OFW Law), was the former Acting Administrator and then Administrator for the USDA’s Food Safety and Inspection Service (FSIS) from March 2004 through January 2007. During her tenure as Administrator, she worked to establish a solid infrastructure of science-based policies and data analysis which have helped to reduce foodborne illness and product recalls.
She participated in the development and implementation of the Sanitation Standard Operating Procedures and Hazard Analysis and Critical Control Point (HACCP) regulations in federally and state inspected establishments as well as many of the Agency’s microbial testing programs. She was the Coordinator of the FSIS HACCP Hotline, a 24/7 “technical call center” serving as a resource for inspection personnel and industry; and also played a lead role in the development of the FSIS HACCP Technical Training.
Dr. Masters graduated from Mississippi State University with a Doctor of Veterinary Medicine degree, and served in a Food Animal Internship at Kansas State University. She has continued to further her education by taking advanced coursework in biotechnology at Texas A&M University.
Jolyda O. Swaim, a principal attorney also at OFW Law, focuses on USDA-FSIS and FDA regulatory matters related to meat and poultry production and FDA-regulated foods such as RTE sandwiches, salads and cheese, as well as spices and shell-egg operations.
Prior to becoming an attorney, Ms. Swaim had extensive experience in the food industry, specifically working for Sara Lee Corporation where she served as the Corporate Food Safety Director, ConAgra Foods, Inc., and The Campbell Soup Company. Her work included meat and poultry slaughter and processing, high-risk bakeries, various prepared or frozen food operations, as well as vegetable manufacturing (acidified and LACF) and spice blending. She has experience in all matters relating to food production, gained from direct control of departments such as Food Safety, Sanitation, Quality Assurance, Consumer Affairs, and Production.
Ms. Swaim graduated from the Thomas M. Cooley Law School, Lansing, Michigan, with her J.D., Cum Laude, and her undergraduate in Biology was from Mercyhurst University, Erie, Pennsylvania.
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