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The new FSMA regulation requires every processing facility to have a trained resource person or Preventive Controls Qualified Individual who has completed a specialized training course such as the one developed by the food safety Preventive Controls Alliance (FSPCA) that is recognized by the FDA. This person will oversee the implementation of the facility’s food safety plan and other key tasks. (See 21CFR117.180 (c) (1)).
This 2.5-Day course and instructors are accredited through the Food Safety Preventive Controls Alliance (FSPCA) with certificates issued by the FSPCA and the Association of Food and Drug Officials (AFDO).