WSU CAHNRS

Washington State University

Food Processing Extension & Research

FSPCA FSMA Preventive Controls for Human Foods

MEETING THE NEW FDA REQUIREMENTS FSPCA: HAZARD ANALYSIS AND RISK-BASED PREVENTATIVE CONTROLS

This training is heavily subsidized by the WSDA’s support through the Specialty Crop Block Grant Program, FDA Cooperative Agreement, and WSU Extension.  The market value of these trainings typically run from $600 to $1200 per person. This training is directed towards small and medium sized Specialty Crop Growers and Processors in the State of Washington. The comprehensive list of the specialty crops can be found on this website:
https://www.ams.usda.gov/services/grants/scbgp/specialty-crop.

This 2.5 day course has been designed by the Food Safety Preventative Controls Alliance (FSPCA) in collaboration with the FDA. It is the ONLY course recognized by FDA at present in meeting their requirements.

Lead Instructors for the FSPCA Preventive Controls for Human Food Course will be teaching this course. Claudia Coles is with the Washington State Department of Agriculture, and a FSPCA Steering Committee Member and Dr. Girish Ganjyal is the Extension Food Processing Specialist at Washington State University.

By successfully completing this course, you will meet the requirements as a FSPCA Preventive Controls Qualified Person who can manage a food safety preventive controls program in accordance with the Hazard Analysis and Preventive Controls Rule of the US Food and Drug Administration.

We encourage all small and medium sized processors to attend.

Small processor – gross annual sales of $500,000 and under
Medium processor: – gross annual sales of $500,000 to $5 Million
Large processor – gross annual sales of over $5 Million

Schedule for the course will be the following, unless adjusted by instructors:
Day 1 Check-in 7:30 a.m. class starts at 8 am until 5 p.m.
Day 2 8:00 a.m. until 5 p.m.
Day 3 8:00 a.m. until 3 p.m.

Location & Dates:
To register for the October training, please click here.
September 30 to October 1, 2017*
School of Food Science
Room: 103/155
Food Science Human Nutrition Building
Pullman, WA 99164
509-335-2845
Many hotels in the area – no room rates

Fee: $575/person

Lead Instructor: Dr. Barbara Rasco, Director, School of Food Science

Class size is limited to 15 attendees.

Timeline:  Check-in starts at 7:30 am. *The course will run from 7:30 am to 6:30 pm each day, due to the fact we are compressing 2.5 day training into a 2 day training. Your training materials will be available at onsite.  Lunch and refreshments will also be provided onsite.  The Pullman training is not supported by grant funding.

Preventive Controls for Human Food: An Overview – Informational Document.  You can download, by clicking here.

‘Group Leaders Not Attending’ must fill out the registration form fully with your contact info, before adding your attendee info.
Fee: $200

Class size is limited to 30 attendees per location.  Course materials refreshments, lunch, and certificate will be provided at no additional cost.


Cancellations Policy

Cancellations will be accepted until 10 days to the course, and the registration fee, less $25 will be refunded. After that time, no refunds will be made for cancellations.

Substitution Policy

Substitutions will be allowed at any time. For additional information please contact our office at 509-335-2845, blood@wsu.edu.

Payment Policy

Your registration is not final until full payment is received. Please send check payments prior to beginning of the course. Course materials will only be available for paid attendees. We accept Visa, MasterCard, and checks for payments.


If you have questions or problems with registration, please contact Cathy Blood via email: blood@wsu.edu

 

Food Processing Extension & Research, 106 FSHN, PO Box 646376, Pullman, WA 99164-6376 USA, 509-335-2845, Contact Us

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