FSPCA & HACCP Certification - Registration Form
COURSE OVERVIEW
Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Human Foods is a two-day and a half day course that will provide the tools to complete the requirements for FSMA Preventive Controls rule. At the completion of the course, students will understand the basics, identify the resources needed to develop, implement and maintain a food safety plan, understand and identify process step hazard assessment and understand and identify steps required to determine preventive control. The course was developed by the FSPCA and is the standardize curriculum recognized by the Food and Drug Administration (FDA). Successful completion of this course is one way to meet the requirements for a preventive controls qualified individual.

Introduction to Hazard Analysis Critical Control Point (HACCP) is a half-day course when held in conjunction with the FSPCA Preventive Controls for Human Foods course, which will provide the tools to complete the requirements for HACCP training. The class is designed for individuals with little or no HACCP experience. At the completion of the course, students will understand HACCP principles, identify the resources needed to develop, implement and maintain a HACCP plan, understand and identify process step hazard assessment and understand and identify steps required to determine critical control points. The course is accredited through the International HACCP Alliance.

Day 1: Monday, May 20, 2019
Day 2: Tuesday, May 21, 2019
Day 3: Wednesday, May 22, 2019

Time: 9 AM - 4 PM

Instructor:
Kara Baldus

Location: NMC's Aero Park Campus, Parsons-Stulen Building
2600 Aero Park Drive, Traverse City, 49686
Cost: $995 per person

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