The new FSMA regulation requires every processing facility to have a trained resource person or “Preventive Controls Qualified Individual“ who has completed a specialized training course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA) that is recognized by the FDA. This person will oversee the implementation of the facility’s food safety plan and other key tasks. (See 21CFR117.180 (c) (1))
Our 2.5-Day course and instructors are accredited through the Food Safety Preventive Controls Alliance (FSPCA) with certificates issued by the FSPCA and the Association of Food and Drug Officials (AFDO).
FSPCA Preventive Controls for Human Food Course Agenda
Chapter 1: Introduction to Course
Lead Instructor, Jeff Kronenberg, M.S., is a certified FSPCA Lead Instructor and an Extension Food Processing Specialist with the University of Idaho School of Food Science and TechHelp .
Lead Instructor, Jeff Kronenberg, M.S., is an accredited FSPCA Lead Instructor and an Extension Food Processing Specialist with the University of Idaho School of Food Science and TechHelp.
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Hazard Analysis and Preventive Controls Determination
Chapter 8: Process Preventive Controls
Chapter 9: Food Allergen Preventive Controls
Chapter 10: Sanitation Preventive Controls
Chapter 11: Supply Chain Preventive Controls
Chapter 12: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures
Chapter 15: Regulation Overview – cGMP and Hazard Analysis and Risk-Based Preventive Controls for Human Food
Chapter 16: Resources for Preparing Food Safety Plans
Who Should Attend
Director/VP Food Safety, Maintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance coordinators & Managers, Safety Managers, Training Supervisors, Lead Technicians, Packaging Supervisors & Managers, Regulatory Personnel.
Previous training in Food Safety & HACCP.
The workshop cost includes a $50 certificate fee by AFDO.
FSPCA_Logo_RGB_LargeFull breakfast on day 1, continental breakfast on days 2 and 3, lunch, snacks, coffee, soda and tea. Coffee service includes coffee, decaf coffee and an assortment of teas.
Please request special dietary needs in advance during the registration process.
The workshop fee is $625/person for 2 or more people from the same company registering at the same time or $695/individual.
The workshop cost includes a $50 certificate fee by AFDO.
Registrants who cancel 7 or more business days prior to the workshop will receive a full refund. Registrants who cancel less than 7 business days prior to the workshop will be charged a minimum of 50% of the workshop fee. No show will be charged the full workshop fee. Tax deductible under IRS Section 1.162.5 *Certain restrictions may apply; refer to your accounting department for specific applicability.
Sign Me Up!
For registration questions, please contact—Paula Peterman at 208-364-6188 or firstname.lastname@example.org
For technical information, please contact – Jeff Kronenberg at 208-364-4937 or email@example.com
Our instructors have been trained and accredited* by the Food Safety Preventive Controls Alliance (FSPCA) as Lead Instructors. Each has over 30 years of experience in providing food safety training. Both instructors were involved in developing and reviewing the training curriculum.
Jeff Kronenberg, M.S., is an accredited FSPCA Lead Instructor and an Extension Food Processing Specialist with the University of Idaho School of Food Science and TechHelp . Over the past 31 years he has held positions in operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and University of Idaho.
Jeff has worked with numerous company and supplier processing operations in developing, training, and implementing quality, food safety and HACCP systems. Through his industry affiliations, Jeff has worked with food manufacturing and distribution companies across the United States in the areas of product quality, food safety, and HACCP. Over the past 12 years, he has spearheaded the introduction of Lean Manufacturing to the food industry in Idaho. This includes a leadership role in lean transformations at potato processing operations, cheese processors, a salad dressing operation, onion processing operations, and an appetizer operation. He works extensively with a wide range of food and dairy processing operations, providing technical assistance in food safety, HACCP, food defense, and in building GFSI-compliant food safety management systems.
In 2011 and 2012, Jeff provided food safety and HACCP workshops and technical assistance to food and dairy processing personnel and government regulators in Belarus.
Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University, and is a member of the Institute of Food Technologists, and the International Association for Food Protection. He holds HACCP Certifications through the Association of Food and Drug Officials (Seafood HACCP Trainer), the American Society for Quality (HACCP Auditor), International HACCP Alliance, and Safe Quality Food Institute (SQF Consultant). Jeff also holds a Lean Knowledge Certificate from the Society of Manufacturing Engineers.
Dr. Mark Daeschel
Dr. Daeschel is an accredited FSPCA Lead Instructor. He received a B.A in Biology from the State University of New York, the M.S in Microbiology from the U. of Tennessee, and the Ph.D. in Food Science from North Carolina State University. He is a Professor in the Department of Food Science and Technology at Oregon State University and is a Certified Food Scientist with the Institute of Food Technologists. He has responsibilities in teaching, research and Extension that relate directly to the safe production, processing, and handling of foods. He currently teaches “Food Safety and Sanitation” and was instrumental in starting the popular Fermentation science program at Oregon State. He is an author on more than 100 papers and inventor on seven patents.
His Extension programming is focused on providing guidance and training courses for food processors and serving as an FDA recognized process authority in validating the safety of food production practices. He is frequently retained as an expert witness in food product litigation and was involved in the Jack-in the Box and Odwalla Juice cases which culminated in the passage of new regulations for the safe processing of foods. He is a recipient of the R.M. Wade award for excellence in undergraduate teaching, an OSU College of Agricultural Sciences Distinguished Professor and was a Co-principal investigator on the USDA-CSRESS grant award “Ensuring the Safety of Specialty Foods in the Pacific Northwest”. He is an avid winemaker and with his wife Inge are the owner/operators of Bald Hill Vineyards. He has twice won the “Best of Show” in the amateur wine competition at the Oregon State Fair.
Dr. Daeschel’s Research Interests are focused in the areas of food preservation, food safety, and food and beverage fermentation. His current investigations include:
Non-thermal technologies for prophylactic and intervention approaches to assure the safety of fresh fruits and vegetables;
Antimicrobial activity associated with wine and its application as a disinfectant;
Documenting the prevalence and persistence of bacterial pathogens in fresh and processed berry products.