Course Agenda
Day One & Two: 8:00 a.m. - 5:00 p.m.
Day Three: 8:00 a.m. - 2:00 p.m.
Day One & Two: 8:00 a.m. - 5:00 p.m.
Day Three: 8:00 a.m. - 2:00 p.m.
Webcam, microphone
and speakers
8:00 a.m. ET = 7:00 a.m. CT / 5:00 a.m. PT
8:00 a.m. CT = 9:00 a.m. ET / 6:00 a.m. PT
8:00 a.m. PT = 11:00 a.m. ET / 10:00 a.m. CT
• Regulatory Overview and Introduction to theRule
• Current Good Manufacturing Practices (CGMPs)
• Animal Food Safety Hazards
• Overview of the Food Safetv Plan
• Hazard Analvsis and Preventive ControlsDetermination
• Required Preventive Control ManagementComponents
• Process Preventive Controls
• Sanitation Controls
• Supply-Chain-Applied Controls
• Recall Plan
• Define Food Safety Plan contents and delve into foundational programs like CGMPs
• Progressively develop a comprehensive Food Safety Plan for a model product throughout the course
• Engage in practical exercises to identify tools and tasks for effective preventive controls
• Understand FDA requirements for the Preventive Controls for Animal Food regulation
• Participate in discussions, group workshops, and individual learning activities
• U.S manufactures, processors, packers, holders, and distributors of animal food (livestock feed and pet food)
• Animal food exporters to the U.S.
• QA Directors
• Plant Managers
• Production Supervisors
• Operations Managers
• SQF and BRC Practitioners
• HACCP Coordinators
• Food Safety Consultants and Technicians
• Auditors
• Compliance officers
• Regulatory Affairs Specialists
Food Safety Trainer, FSPCA Lead Instructor
Food Safety Trainer, Assistant Instructor
Top 10 is in recognition of the number of participants trained and certificates issued between August 15, 2022 and August 15, 2023.
The 1000 club recognizes FSPCA Lead Instructors who have collectively trained over 1,000 FSPCA course participants across the four FSPCA training curricula; PCQl for Human Food, Animal Food, FSVP and IAVA, leading to the issuance of FSPCA certificates.