(Public or Private Course)
Course Description
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” who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Under the Preventive Controls for Human Food regulation, the responsibilities of a "preventive control qualified individual" include to perform or oversee:
1) preparation of the Food Safety Plan,
In some situations, more than one preventive controls qualified individual may be needed to effectively develop and implement a Food Safety Plan. The 21 CFR 117 regulation will be discussed towards the end of this course.
Under the Preventive Controls for Human Food regulation, the responsibilities of a "preventive control qualified individual" include to perform 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.
In some situations, more than one preventive controls qualified individual may be needed to effectively develop and implement a Food Safety Plan. The 21 CFR 117 regulation will be discussed towards the end of this course.
This course will be taught by a Lead Instructor trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
(Public or Private Course)
Course Description
A comprehensive course for developing, writing and implementing a food safety management system based on the Hazard Analysis and Critical Control Point principles.
This updated course brings together the teachings of current Good Manufacturing Practice and HACCP and incorporates new food industry programs and practices. The course teaches the preventive approach of HACCP and brings in new advances in food science. The preventive approach outlined in FSMA and the regulations and guidance from the Food and Drug Administration (FDA), embrace the principles of HACCP to employ process controls, allergen controls and sanitation controls with the objective of significantly minimizing or preventing hazards in all types of FDA regulated foods. The US DA/FSIS Meat and Poultry Regulation (9 CFR 417), US FDA Seafood HACCP Regulation (21 CFR 123) and US FDA Juice HACCP Regulation (21 CFR 120) will be discussed towards the end of this course.
This updated course brings together the teachings of current Good Manufacturing Practice and HACCP and incorporates new food industry programs and practices. The course teaches the preventive approach of HACCP and brings in new advances in food science. The preventive approach outlined in FSMA and the regulations and guidance from the Food and Drug Administration (FDA), embrace the principles of HACCP to employ process controls, allergen controls and sanitation controls with the objective of significantly minimizing or preventing hazards in all types of FDA regulated foods. The US DA/FSIS Meat and Poultry Regulation (9 CFR 417), US FDA Seafood HACCP Regulation (21 CFR 123) and US FDA Juice HACCP Regulation (21 CFR 120) will be discussed towards the end of this course.
This course will be taught by a Lead Instructor trained by the International HACCP Alliance and GMA Science and Education Foundation, who have been instructed in how to teach the International HACCP Alliance accredited courses.
Please visit this link for the copy of course approval and accreditation.
Please visit this link for the copy of course approval and accreditation.
Food Safety HACCP For Operators of Food Service and Retail Establishments
(Private Course)
Course Description
A comprehensive course for developing, writing and implementing food safety management system for retail and food service operations based on the Hazard Analysis and Critical Control Point principles. Regulators recognised the diversity of retail and food service establishments and established a realistic and useful food safety strategy called the "process approach" to HACCP or conducting the hazard analysis by using food preparation processes common to a specific operation.
The Food Safety Act of 2013 (RA 10611) requires personnel of food business operators to be trained on HACCP principles. The Food Safety Act of 2013 (RA 10611) based on necessity, also requires all food business operators to implement a HACCP-based food safety control program in their operations. The course teaches the risk-based preventive control outlined in the current regulations. This course brings together the teaching of good hygienic practices and HACCP and incorporates new retail and food service programs and practices. The voluntary HACCP for US retail and food service establishments and the 2017 Food Code will be discussed towards the end of this course.
This course will be taught by a Lead Instructor trained by the International HACCP Alliance and GMA Science and Education Foundation, who have been instructed in how to teach the International HACCP Alliance accredited courses.
Please visit this link for the copy of course approval and accreditation.
Executive Briefing on Food Safety HACCP and Preventive Controls
(Private Course)
Course Description
A half day course intended to update food facility managers on the various HACCP-based regulations and new food safety initiatives. The course teaches participants on how to identify the appropriate regulatory HACCP-based systems to be implemented in their respective food facility.
Aseptic Processing and Packaging Course
(Private and Public Course)
The Aseptic Processing and Packaging
course focuses on the principles and concepts of aseptic processing. The course
lectures will cover requirements of US FDA 21 CFR 113 in the design of the
Aseptic Processing Systems and technology and process implementations applicable
to aseptic systems. It will focus on the
thermal process establishment including system validation studies, process
schedule, process delivery, process documentation, packaging technology, and
package integrity. The course will
discuss the three components of aseptic processing systems: product
sterilizers, aseptic tanks, and aseptic packaging.
This course will enhance participant’s
ability to evaluate the control and documentation of critical factors ensuring
commercial sterility of facilities as required by regulations. This course will
also provide instruction on conducting inspections of aseptic processing
operations and complying with the 21 CFR 113 and other applicable regulations.
The course students will also be required
to participate in workshops and exercises designed to strengthen participants
understanding of aseptic processing and packaging systems.
Better Process Control School
(Private and Public Course)
The Center for Food Safety and Applied Nutrition of the US FDA based in College Park, Maryland has granted Jaime F. Tiongson and Laguna Training Consultancy Services permit to teach the Better Process Control School course.
The Better Process Control School (BPCS) is a US FDA, USDA and FSIS required course for processors of low-acid or acidified foods who export to the USA. Laguna Training and Consulting Services is the first Philippine-based school to be given permission to teach and issue certificate of completion to operating supervisors of thermal processing systems, food plant personnel who work with low or acidified canned foods, quality assurance supervisors, research and development personnel, auditors and inspectors working with canned food products.
GMS Science Educational Foundation based in Arlington, Virginia has accepted the application of Laguna Training Consultancy Services as their BPCS partner school, their 8th partner school outside the United States of America.
This course meets the Food and Drug Administration's (FDA) regulations in 21 CFR 108, 21 CFR 113, and 21 CFR 114, which require that each processor of low-acid and acidified low-acid canned foods operate with a certified supervisor at all times during processing. It also meets U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) regulations and training requirements (9 CFR 318.300 and 381.300 for thermally processed meat and poultry products).