FSPCA Preventive Controls for Human Food
March 26 – 28, 2018, Bangkok, Thailand
Jasmine City Hotel, Sukhumvit 23, Wattana, Bangkok, (B TS Asok station or MRT Sukhumvit Station)
Preventive Controls for Human Food March 26-28, 2018 Bangkok, Thailand (25 Seats)
This is the standardized curriculum developed by the Food Safety Preventive Controls Alliance (FSPCA), which is the only curriculum currently recognized by FDA .
Instructor Team Members
Dr. Jedsada Tipmontian (FSPCA Lead Instructor) is currently serving as a lecturer in the field of food safety and food industrial management engineering, the Department of Agro-Industry Technology and Management, King Mongkut’s University of Technology North Bangkok (KMUTNB), Thailand. Dr. Tipmontian is also the Vice Dean and Chair for Cooperative and Work Integrated Education Program. He received Bachelor’s degree in Agro-Industry (Food Science & Technology) from Prince of Songkla University, Hat Yai campus, Thailand. He holds Master of Engineering in Industrial Engineering degree from King Mongkut’s University of Technology North Bangkok. He completed Doctoral Course Certificate program in Industrial Engineering and Management from Asian Institute of Technology (AIT), Thailand. He completed Ph.D. (Dissertation: “Risk Modelling of Agro-Industrial Supply Chains in Asian Countries”) at Department of Industrial Engineering, Faculty of Mechanical Engineering, College of Engineering, Guindy, Anna University (AU), Chennai, India (Government of India Scholarship), The doctoral thesis was evaluated by Prof. Dr. K. Algusundaram, Deputy Director General (Agricultural Engineering), Indian Council for Agricultural Research, New Delhi and Assoc. Prof .Dr. Jeyamkondan Subbiah, Department of Biological System Engineering, University of Nebraska–Lincoln, USA, while Prof. Dr. Srinivasan G., Indian Institute of Technology –Madras (IIT-Madras) was the subject expert for Oral Examination Board. Dr. Jedsada Tipmontian is a practitioner for food safety and food quality assurance system in the real world. He worked in domestic and foreign Food processing companies as well as International Food Logistics Company for several years before joining KMUTNB as a faculty member, he worked for fruit process manufacturer, frozen food factory, and third party food logistics business firm. Moreover he was a former training speaker for training courses, Nation Food Institute (NFI), Ministry of Industry, Royal Thai Government. Tipmontian’s works include integration of food safety principles and industrial systems engineering tools for solving problems in agribusiness and agro-industry, food quality risk, productivity improvement, safe food supply chain and risk management.
Assoc.Prof.Dr. Pairat Sopanodora, B..S. (Food Science and Technology) Kasetsart University, M.S. (Food Technology) CFTRI, University of Mysore, India, Ph.D (Food Technology), University of New South Wales, Australia., Former Dean, Faculty of Agro-Industry, Prince of Songkla University, Thailand, She is training instructor in Food Safety Management Systems (GMP/HACCP, BRC, ISO 22000). Assoc.Prof.Dr. Pairat Sopanodora is well know food safety expert in Thailand.
Under the Preventive Controls for Human Food rule, the responsibilities of a “preventive controls qualified individual (PCQI)” include to oversee or perform 1) preparation of the Food Safety Plan, 2) validation of the preventive controls, 3) records review, 4) reanalysis of the Food Safety Plan, and other activities as appropriate to the food.
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual (PCQI)”. This course, developed by FSPCA, is the “standardized curriculum” recognized by US FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
FSPCA Preventive Controls for Human Food Course:
The new United States United Stated Food Drug and Administration (USFDA) Food Safety Modernization Act (FSMA) aims to ensure the safety of the US food supply by shifting the focus from responding to contamination to preventing it. The FSMA applies to both domestic as well as imported food. The USFDA has issued seven foundation rules under FSMA – Produce Safety, Preventive Controls for Human Food, Preventive Controls for Animal Food, Foreign Supplier Verification Program (FSVP) for Importers of Food for Humans and Animals, Accredited Third-Party Certification Sanitary Transportation of Human and Animal Food, and Intentional Adulteration for Human Food.
This course developed by FSPCA is the “standardized curriculum” recognized by USFDA. An important FSMA requirement is for every processing facility to have a trained resource person or “Preventive Controls Qualified Individual (PCQI)”, who has completed a USFDA recognized curriculum course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA), that is recognized by the USFDA. This person will oversee the implementation of the facility’s food safety plan and other key tasks. Under the Preventive Controls for Human Food (PCHF) regulation, the responsibilities of a PCQI include to perform and/or oversee 1) preparation of the Food Safety Plan, 2) validation of the preventive controls, 3) records review and 4) reanalysis of the Food Safety Plan, and other activities as appropriate to the food.
- Successfully completing this course is one way to meet the requirements for a Preventive Controls Qualified Individual.The training will provide learning opportunities on how to develop a Food Safety Plan to comply with the USFDA’s Prevenetive Controls for Human Foods regulation requirements
- Provide learning opportunities for understanding the the new Preventive Controls for Human Food requirements for implementing and documenting Preventive Controls under the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food rule
Monday March 26, 2018
- Chapter 1: Introduction to Course and Preventive Controls
- Chapter 2: Food Safety Plan Overview
- Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
- Chapter 4: Biological Food Safety Hazards
- Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Tuesday March 27, 2018
- Chapter 6: Preliminary Steps in Developing a Food Safety Plan
- Chapter 7: Resources for Food Safety Plans
- Chapter 8: Hazard Analysis and Preventive Controls Determination
- Chapter 9: Process Preventive Controls
- Chapter 10: Food Allergen Preventive Controls
- Chapter 11: Sanitation Preventive Controls
- Chapter 12: Supply‐chain Preventive Controls
Wednesday March 28 , 2018
- Chapter 13: Verification and Validation Procedures
- Chapter 14: Record-keeping Procedures
- Chapter 15: Recall Plan
- Chapter 16: Regulation Overview – cGMP, Hazard Analysis, and Risk‐Based Preventive Controls for Human Food
Registration Period : now – March 19, 2018
Early bird registration before or on March 19, 2018
– 12,900 Baht per person for one participant
– 12, 000 Baht per person for two participants
– 10,000 Baht per person for three participants
After March 19, 2018 Registration Fee: 15000 Baht per pserson
This course is organized by public-private partnership training academy platform for Food Safety. Food Manufacturing, and Food Supply Chain Management.
FOODPRO Training Academy (FPTA)
Food Professional Company Co., Ltd.
No. 1 Empire Tower, 47th Floor,
South-Sathorn Road Yannawa, Sathorn
Phone. +6621195129 (either English or Thai)
Line ID : foodpro
Food Science and Management Program
Department of Agro-Industry Technology and Management
Faculty of Agro-Industry,
King Mongkut’s University of Technology North Bangkok, Thailand
If you are interested to apply, please fill the form below. Please note, we will send you invoice for payment after you complete the form.