This course, developed by the FSPCA, is the standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a Preventive Controls Qualified Individual (PCQI) under Title 21 of the Code of Federal Regulations Part 507 (21 CFR 507). The Preventive Controls for Animal Food rule is intended to ensure safe manufacturing, processing, packaging and holding of animal food products in the United States.
- Distinguish between Current Good Manufacturing Practices (CGMPs), other prerequisite programs, and preventive controls and where they fit into the regulatory framework.
- Understand the hazard analysis process and resources to help conduct an analysis.
- Learn concepts needed to build a food safety plan.
Food safety team leaders or quality managers who want to learn more about requirements for a Food Safety Plan under the Preventive Controls Rule.
A certificate of attendance will be provided by the Food Safety Preventive Controls Alliance for those participants who attend and participate in the full training course.
With an MBA from Loyola University Maryland and a BS in Environmental Studies from Towson University in Maryland, Christina has over 40 years experience in the Manufacturing, Quality and Food Safety Arenas.
Christina utilizes her extensive experience and skills to assist facilities in developing and strengthening their food safety and food quality systems with a focus on team involvement. Teaching and continuous improvement are passions of Christina.