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Registration Close on March 31, 2017

HOT LINE for more details +668-1-428-5-999

Preventive Controls for Human Food-Part 2 (1 day course)

April 10, 2017 (8.00 – 17.00)  Jasmine City Hotel, (BTS Asok Station), Bangkok, Thailand ($159)
April 11, 2017 (8.00 – 17.00)  Jasmine City Hotel, (BTS Asok Station), Bangkok, Thailand ($159)
April 12, 2017 (8.00 – 17.00)   Jasmine City Hotel, (BTS Asok Station), Bangkok, Thailand ($189)

DESCRIPTION

This is the US FDA recognized Preventive Controls for Human Food course that satisfies the FSMA regulation that every FDA registered facility have at least one Preventive Controls Qualified Individual on site to perform or oversee the preparation of the Food Safety Plan.

 

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

Training Instructors 

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.

Dr.Ketinun Kittipongpittaya, B.S. M.S. (Food Technology) Chulalongkorn University, Ph.D (Food Science) University of Massachusetts, Amherst, USA, Head of Department of Agro-Industry Technology and Management, King Mongkut’s University of Technology North Bangkok, Thailand. She is food safety management.consulting for food industry in Thailand.

Nitchamon Thanachotilpaht, B.S. (Marine Science) Chulalongkorn University, MBA (Industrial Management), Thai-Nichi Institute of Technology, Quality Assurance Director, DKSH (Thailand) Co., Ltd. She has been working for more than 20 years   for implementing and auditing  food safety system  (GMP/HACCP, BRC, ISO 22000, ISO/QS 9001) in food, agro-industry, and healthcare industry.

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.

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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.

Objectives:

  • 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 Pvenetive 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

 

This one day, 8 hour course, is Part 2 of the Blended Preventive Controls for Human Food course. Participants must have completed the online, self-paced Part 1 course offered through the FSPCA. Registration for Part 1 can be accessed here: https://ifpti.absorbtraining.com/Files/FSPCA%20-%20Human%20Food/FSPCA%20Instructor%20Resource%20Portal/BLENDEDPCHFINSTRUCTIONS.pdf

This 1-day course utilizes the standardized curriculum developed by the Food Safety Preventive Controls Alliance (FSPCA), which is the only curriculum currently recognized by FDA and it is conducted by FSPCA Lead Instructor, Dr. Jedsada Tipmontian, B.S.(Agro-Industry-Food Sc. & Tech), M.Eng (Industrial Engineering) Ph.D (Industrial Engineering) along with Instructor team member from Food Science and Management Program, Department of Agro-Industry Technology and Management, King Mongkut’s University of Technology North Bangkok, Dr.Ketinun Kittipongpittaya, Ph.D (Food Science) University of Massachusetts, Amherst, USA , and another instructor team member, Former Dean, Faculty of Agro-Industry, Prince of Songkla University, Thailand, Assoc.Prof.Dr. Pairat Sopanodora, Ph.D (Food Technology), University of New South Wales.

 

Participants will learn the following:

The requirements of the preventive controls regulation

  1. How prerequisite programs and the updated cGMP regulations relate to a food safety plan
  2. How to identify hazards requiring preventive controls, then determine and implement the appropriate preventive controls necessary to control those hazards
  3. How to monitor preventive controls and apply effective corrective actions to root causes to provide assurances that the controls work properly
  4. How verification and validation of preventive controls should be included in a food safety plan
  5. Which records must be maintained and included as part of a food safety plan
  6. At the completion of this training, participants will have the foundation knowledge to develop, implement and maintain ghe Food Safety Plan required by the FDA under the new FSMA rule.

Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by AFDO after attending this training program.

If you are interested to register for this course, please fill the form below, do not worry you are not required to make payment at this step.

Agenda

Registration Period : now – March 31, 2017

Registration Fee:   ($159) for training course held on either on April 10 , 2017

                              ($159) for training course held on either on April 11, 2017

                               $189) for training course held on either on 12, 2017

This course is organized by public-private partnership training  academy  platform for Food Safety. Food Manufacturing, and Food Supply Chain Management.

 

Organized by

Food Pro Training Academy (FPTA)
Food Professional  Company  Co., Ltd.
No. 1 Empire Tower, 47th Floor,
South-Sathorn Road Yannawa, Sathorn
Bangkok 10120
Phone. +6621195129 (either English or Thai)
Fax +662-686-343-3
E-mail: info@foopro.co.th
Line ID : foodpro

Co-organized by
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
E-mail: office@agro-industry.org, ousa.pi@agro.kmutnb.ac.th
Phone +66814285999 (English)
Phone . +6637217311 (Thai)

[English Program]

PCQI Training Course : Preventive Controls for Human Food Part 2,  Jasmine City Hotel, Sukhumvit 23, Wattana, Bangkok

(BTS Asok Station) -

Trainining Language: English

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