This course is intended to ensure safe manufacturing, processing, packing and holding of food products for animal 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 is the “standardized curriculum” recognized by FDA and will meet the requirements for a “preventive controls qualified individual.” This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
- To understand the regulations related to the preventive controls for animal food rule
- To understand the potential hazards associated with animal food and how to conduct a hazard analysis
- To understand the basic elements of a food safety plan and how to implement preventive controls
This course developed by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by the FDA and is designed to meet the requirements for training under Title 21 CFR Part 507.53. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual” for Animal Food. Under the Preventive Controls for Animal Food regulation, the responsibilities of the qualified individual include to perform or oversee:
- Preparation of the Food Safety Plan
- Validation of Preventive Controls
- Records Review
- Reanalysis of the Food Safety Plan
Purpose of Workshop
The FDA published final rules for implementing regulations in the area of preventative controls for animal food. Companies manufacturing animal food must be in compliance by the following dates:
|Subpart B (cGMP)||Subpart C (Hazard Analysis)|
|Large Businesses||September 19, 2016||September 18, 2017|
|Small Businesses (<500 FTE)||September 18, 2017||September 17, 2018|
|Very Small Business (<$2.5 million/year)||September 17, 2018||September 17, 2019|
The purpose of this workshop is to provide FDA approved training for animal food companies. The Food Processing Center offers a 2 day workshop to assist companies in understanding and complying with the Preventive Controls for Animal Food regulations.
Who Should Attend
Employees of FDA regulated animal food manufacturers included but not limited to: Owners, Production Supervisors, Quality Assurance Managers, and other members of the food safety team.
FDA State Health Inspectors and Compliance Officers
Qualified Facilities are exempt from 21 CFR part 507 subparts C and E (21 CFR 507.7(d)) and are:
• Very small businesses (including any subsidiaries or affiliates) averaging less than $2,500,000 (adjusted for inflation) -- in both sales of animal food plus the market value of animal food that is manufactured, processed, packed, or held without sale (e.g. held for a fee or supplied to a farm without sale), per year during the 3-year period preceding the current calendar year.
A facility to which BOTH of the following apply:
• During the 3-year period preceding the applicable calendar year, the average annual monetary value of the food manufactured, processed, packed, or held at the facility that was sold directly to consumers, retailers, or restaurants (within the same state or Indian reservation or within 275 miles of the facility) was less than the monetary value of food sold by the facility (including sales by any subsidiary or affiliate) to all other purchasers; and
• The average annual monetary value of all food sold during the 3-year period preceding the applicable calendar year was less than $500,000.
The following link provides more information on compliance guidelines: https://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm366510.htm
Benefits of Attending
FDA regulated animal food manufacturing companies with identified hazards are required to implement a Food Safety plan for their facility. The agenda is designed to be covered in 2 days and includes frequent opportunities for review and classroom exercises for understanding the preventive controls requirements.
- Regulatory Overview and Introduction to the Rule
- Current Good Manufacturing Practices
- Animal Food Safety Hazards
- Overview of the Food Safety Plan
- Hazard Analysis and Preventive Controls Determination
- Required Preventive Controls Management Components
- Process Preventive Controls
- Sanitation Preventive Controls
- Supply Chain Preventive Controls
- Recall Plan
This workshop will be conducted by qualified FSPCA Lead Instructors from the University of Nebraska Food Processing Center.
Research Professor, Food Processing Center
Andreia Bianchini Huebner
Courtesy Associate Professor, Biological Systems Engineering
Assoc Professor, Food Science & Technology
December 13-16, 2021
8:00AM – 12:30 PM Each Day
The tuition for this 5-day workshop is covered under a grant from NIST MEP. Registrants will pay a materials fee of $110 which includes a workshop book, which will be mailed prior to the workshop. This fee is non-refundable. Following successful completion of the workshop, each attendee will receive an official certificate of completion.
Instructions for the Completion of the Virtual course Participants will have approximately 20 hours of instructional/group time covering content for the course. They must be present (connected and visibly present) throughout the entire course to be eligible for the certificate. In addition to being present, participants will be required to participate in group and class discussions. The textbook will be required at all times during training. Participants must have video and audio capability and connectivity to Zoom during all days of the course. After the participant is registered, Zoom links to join the course will be emailed (including a password to log in).
Equipment Required to Connect to the 4-Day Virtual Course The following connection equipment (plus a table/desk for reading the textbook) will be needed to ensure the virtual course can be effectively delivered.
Below is a SELF-CHECKLIST to ensure you are prepared to attend the course.
- Stable Internet connection, capable of streaming video and audio. Test your internet connection here (required speed: minimum 8 Mbps)
- Webcam Participants must be present (visually present) with your webcam throughout the course so instructors can engage effectively with the group during the lecture sessions.
- Microphone and (optional) headphones. A video and audio check-in will be conducted 10 minutes before beginning each day of lectures. I have a functioning microphone and audio.
- Zoom add-in The Zoom Conferencing Platform is used for the course. Please download and install the free Zoom (Client for Meetings) on your computer before the first day of the workshop.
Please make sure you meet the above requirements BEFORE you register. If you do not meet the above requirements you will NOT be able to participate.
Registration Deadline – November 30, 2021 - 12:00 noon CT
Only qualifying manufacturers with manufacturing NAIC codes as listed in D&B may register for this course. If you do not qualify, the Nebraska MEP will notify you.
Because of grant funding, space is limited to two participants from a single company in our regional area (Nebraska, Arizona, Colorado, Kansas, New Mexico, Oklahoma, or Texas).
If registrants are from a different state, space is limited to one registrant per company.
Space is limited - early registration is encouraged.
Refunds will not be offered for canceled registrations.