Preventive Controls for Human Food
H-E-B Manufacturing Academy of Excellence invites you to attend and participate in our Preventive Controls for Human Food Course.
The Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation (referred to as the Preventive 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. The regulation requires that certain activities must be completed by a “preventive controls qualified individual.” This course, developed by FSPCA, is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirement s for a “preventive controls qualified individual.”
This is a two and a half day course that will teach you the history and principles of food safety systems, how to perform a hazard analysis, establish preventive controls, and the requirements of 21 CFR 117 through lectures, group discussions, and activities.
We hope that you will take advantage of this opportunity to attend our course.
Thank you,
HEB Academy Team
Registration and Payment Includes:
- Hardcopy Course Manual and Activity Workbook
- FSPCA Certificate of Training ($60 fee included in course fee)
- Flashdrive with:
- Copies of the 21 CFR 117
- FDA Guidance Documents
- Helpful links
- Lunch and snacks
Course Agenda
Chapter 1 - Introduction to Course and Preventive Controls
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 &Economically Motivated Food Safety Hazards
Chapter 6 - Preliminary Steps in Developing a Food Safety Plan
Chapter 7 - Resources for Preparing Food Safety Plans
Chapter 8 - Hazard Analysis and Preventive Controls Determination
Chapter 10 - Food Allergen Preventive Controls
Chapter 11 - Sanitation Preventive Controls
Chapter 12 - Supply-chain Preventive Controls
Chapter 13 - Verification and Validation Procedures
Chapter 14 - Record-keeping Procedures
Chapter 15 - Recall Plan
Chapter 16 - Regulation Overview – cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
This course includes 20 hours of instruction and Activities that is split into 2.5 days
Day 1 and Day 2 are 8 hour sessions, Day 3 is a half day in the am
The Course Fee includes the $60 Certificate.
Snacks, Coffee, Water, Lunch, and Course Materials are provided.
San Antonio Courses
Houston Courses
Currently no courses scheduled in Houston
Payment Information
To mail in payments send a company check or money order for course registration. We accept company check, money orders or call in with credit card information. No personal checks of any kind will be accepted.
Make check or money order payable to:
H-E-B Manufacturing
Address the envelope to:
H-E-B Manufacturing
c/o Thomas Pritchard
SARSC- Admin Bldg. Suite 280
4710 N. Interstate Highway 35
San Antonio, Texas 78218
Phone: (210) 938-5441
Email: martin.nadine@heb.com
NOTE: Your spot in the course is subject to replacement with another participant if payment is not received 2 weeks prior to the first day of the course.* All cancellations must be made 2 weeks prior to class, no refunds will be made after this. You may reschedule at any time but only one reschedule is allowed.
*If registering for a course less than 2 weeks prior, payment will be due upon registration.