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 3 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

Location & Dates:
Training is now full at this location, please contact Cathy Blood,blood@wsu.edu to be placed on the waiting list.
April 30 – May 2, 2018
FDA Offices, Cascadia Training Room
22215 26th Ave SE
Bothell, WA 98021
425-302-0340
Fee: $200
Seating limited to 35 attendees

Check-in begins at 7:30 am and trainings run 8 am to 5 pm each day.

Refreshments, course materials, certificates, and lunches are included with the fee.


Location & Dates:
June 19 – 21, 2018
WSU Vancouver Campus
Dengerink Admin Building
Room 129
14204 NE Salmon Creek Avenue
Vancouver, WA 98686-9600
360-546-9788
Fee: $200 per person
Seating is limited to 35 attendees

Check-in begins at 7:30 am and trainings run 8 am to 5 pm each day.

Refreshments, course materials, certificates, and lunches are included with the fee.

‘Group Leaders Not Attending’ must fill out the registration form fully with your contact info, before adding your attendee info or you will have a balance of zero.  Please pick the correct session, since we have multiple sessions. Credit card processing is not functioning, check payments only at this time. Please use this link to register online.

Preventive Controls for Human Food: An Overview – Extension Informational Document.  You can download it here.

Please email Cathy Blood, blood@wsu.edu, if you wish to join our email distribution list to be notified about the training.


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 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

Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be reported through your local Extension office.
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