Background

US Food and Drug Administration (FDA) published Food Safety Modernization Act (FSMA) final rule for Current Good Manufacturing Practice (cGMP), Hazard Analysis and Risk-based Preventive Controls for Human Food (21 CFR, Part 117) in September 2015. The rule requires “Preventive Controls Qualified Individual” to establish Food Safety Plan. Companies exportto the U.S. should meet this rule before September 19, 2016
“Preventive Controls for Human Food”Training Course, pubished by FSPCA, has been accepted by FDA.According to the requirements of the FSMA regulations, staffwho establish the implementation of food safety plan in food enterpriseand andthird party certification auditors must attend training courses taught byteachers whohave got the teaching qualificationfrom FSPCA and get the certificate.
Sino Silliker now releases Training Course of Preventive Controls for Human Food to help US exported food
manufacturing plants to better understand this rule. After the English version training course, now Chinese version training course is promoted  by Mr.John Chapple’s team who are Lead Instructors recognized by FSPCA. The participators who successfully complete thetraining course will get the US FDA recognized training certificate from FSPCA.

Brief  Introduction of Speaker

Miss Jia and Mr Meng, who will be the speakers of the training, are both Lead Instructors recognized by FSPCA from Mr. John Chapple’s team. They both have more than ten years of food safety practical experiences and rich teaching experiences in preventive control training. Both of them are well trained by Mr. John Chapple who has deep experience in China, having managed a food processing plant and farm, developed a food testing laboratory, and latterly been working with several leading US food companies on the technical and food safety aspects of their imports from China. He has been following the development of FSMA for more than 5 years.

Training arrangements

Date: 2018.03.28~30
Place:Shanghai Lab–6F Tower A, No. 10, 1305 Huajing Road, Shanghai, P.R.C.
Organized By:Mérieux NutriSciences(China) Sino

Training Schedule

03月28日
09:00-09:30	Chapter 1: Introduction to Course and Preventive  Controls
09:30-10:00	Chapter 2: Food Safety Plan Overview
10:00-10:45	Chapter 3: Good Manufacturing Practices and Other  Prerequisite Programs
10:45-11:00	Tea
11:00-12:00	Chapter 4: Biological Food Safety Hazards
12:00-13:00	Lunch
13:00-14:00	Chapter 5: Chemical, Physical and Economically  Motivated Food Safety Hazards
14:00-14:30	Chapter 6: Preliminary Steps in Developing a Food  Safety Plan
14:30-14:45	Tea
14:45-15:15	Chapter 7: Resources for Food Safety Plans
15:15-17:00	Chapter 8: Hazard Analysis and Preventive Controls  Determination
03月29日
09:00-10:20	Chapter 9:  Process  Preventive Controls
10:20-10:35	Tea
10:35-12:00	Chapter 10:  Food Allergen Preventive Controls
12:00-13:00	Lunch
13:00-14:30	Chapter 11:  Sanitation Preventive Controls
14:30-15:45	Chapter 12:  Supply‐chain Preventive Controls
15:45-16:00	Tea
16:00-17:00	Chapter 13:  Verification and Validation Procedures
03月30日
09:00-10:00	Chapter 14:  Record‐keeping Procedures
10:00-10:45	Chapter 15:  Recall Plan
10:45-11:00	Tea
11:00-12:00	Chapter 16:  Regulation Overview – cGMP, Hazard Analysis,  and Risk‐Based Preventive