COVID-19 Update: The University has changed its events policy, please check with event organizers before attending on-campus events.

Preventive Controls for Human Food

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food FDA regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human 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 developed by the FSPCA is the “standardized curriculum” recognized by FDA.

Thursday, June 18 at 8:30am to 5:00pm

Narragansett Bay Campus/Coastal Institute, Hazards Room
218 S Ferry Rd, University of Rhode Island Bay Campus, Narragansett, RI 02874, USA

Event Type

Conference/Workshop

Cost

550

Hashtag

#PCHF

Contact Person

Nicole Richard

Contact Email

nicolerichard@uri.edu

Contact Phone

401-874-2977

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