New Mexico State University’s Cooperative Extension Service will host an in-person certification course for food and beverage manufacturing industry professionals.
The course, “Preventive Controls for Human Foods,” will be a three-day training offered on NMSU’s Las Cruces campus from 8 a.m. to 5 p.m. March 12-14.
The $400 registration fee includes a printed manual, a workbook and a Food Safety Preventive Controls Alliance certificate. Registration must be submitted by March 8, and seating is limited. Online registration is available.
Participants will learn the key elements of a food safety plan, how to conduct a hazard analysis for biological, chemical and physical hazards, how to develop and implement risk based preventive controls such as process, sanitation, allergen and supplier, appropriate verification and validation procedures, record keeping, and understand the requirements of a recall plan. This course meets the requirement for training required by the Food and Drug Administration Food Safety Modernization Act to become a Preventive Controls Qualified Individual.
The curriculum is designed for food industry professionals responsible for a company’s food safety plan in terms of development, implementation or maintenance of activities that impact food safety. It is also suitable for those working in any area of the facility where preventive controls will be used.
For more information or to register, contact Luis Sabillón at lsabillo@nmsu.edu, Nancy Flores at naflores@nmsu.edu, call 575-646-1179 or visit the websites at https://foodtech.nmsu.edu/workshops/fspca.html and online registration at https://fspcamar24.ezregister.com.