The University of Illinois Extension is offering a three-day course for individuals in business preparing food for human consumption and those in processing who want to develop a food safety system or become qualified in risk-based preventative controls.
The 20-hour course will be March 25-27 in the Jefferson County Extension Office, Mount Vernon. The class will start at 8 a.m. March 25 and end at noon March 27. Wednesday and Thursday sessions will end at 5 p.m. Early registration is encouraged because space is limited.
The course, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the standardized curriculum recognized by the Food and Drug Administration (FDA). The FDA regulation ensures safe manufacturing, processing, packing and holding of food for U.S. human consumption.
To complete the 20-hour course, a participant must be present for the entire workshop and join the exercises. After completing the course, an individual will become a FDA‐recognized Preventive Controls Qualified Individual.
The class will be taught by Ruplal Choudhary, Ph.D., a food and bioprocess engineer at Southern Illinois University and a lead FSPCA-trained instructor.
The course will cover:
- Creating a food safety plan to FDA requirements in the Food Safety Modernization Act;
- Conducting a hazard analysis and differentiating between prerequisite programs and risk-based preventive controls;
- Guidelines for choosing critical limits, setting monitoring programs and implementing corrective action; and
- Documenting all aspects of a required food safety plan.
The cost is $200 per person and includes a Human Foods Handbook, workbook and certificate from the Preventive Controls Alliance and the Association of Food & Drug Officials. Lunch is not included.