Colorado State University Food Safety Training Center PCQI and HACCP Training

The FDA Food Safety Modernization Act (FSMA) is transforming the nation’s food safety system into one that is based on the prevention of foodborne illnesses. The FDA has finalized the foundational rules that will implement FSMA, including the Preventive Controls rules for Human and Animal Food, the Produce Safety rule, and the Foreign Supplier Verification Programs (FSVP) rule.

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventative Controls for Human Food regulation (referred to as the Preventative 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. These preventative measures directly relate to the vision of the Food Safety Modernization Act.

Colorado State University is providing extensive outreach though the CSU Food Safety Training Center to help ensure that all companies in food production and manufacturing understand and are able to comply with these rules.

Preventative Controls Qualified Individual (PCQI) Training

The Preventative Controls for Human Food regulation requires that certain activities at food production and manufacturing companies are completed by an employee who is the designated Preventative Controls Qualified Individual (PCQI). One way for an employee to become a PCQI is to complete a standardized set of courses developed by the FSPCA and recognized by the United States Food and Drug Administration (FDA). The Food Safety Center at Colorado State University offers PCQI courses to food producers and manufacturers.

Hazard Analysis and Critical Control Points (HACCP) Training

The Food Safety Training Center at Colorado State University offers HACCP training to food producers and manufacturers.

Hazard Analysis and Critical Control Points (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.

A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards. Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.

 

Upcoming Food Safety Trainings

More information coming soon!

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CSU Food Safety Training Center Contact Information

Tamla Blunt
Dept. of Bioagricultural Sciences
Phone: (970) 491-7498
Email: tamla.blunt@colostate.edu

Bob Delmore
Dept. of Animal Sciences
Phone: (970) 491-7093
Email: robert.delmore@colostate.edu

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