New Preventive Control Food Safety Training for the Food Industry

Summary

Food safety is critical not only for consumers, but the industries that process and supply food products as well. With the enactment of the Food Safety Modernization Act, even more pressure is placed on food processors to do everything in their power to manufacture safe products. The final rule for Preventive Controls under FMSA requires food processors, distributors and shippers of food products (both human and animal) to prepare and follow a comprehensive written food safety plan specific to the processor or facility. Non-compliance with these regulations has the potential for fines or being shut down by FDA.

Situation

Depending on the size of the food processing facility, FDA now requires that each facility have a trained Preventive Controls Qualified Individual (PCQI) on the premises whenever any food product is being manufactured or processed. These individuals must be trained using FDA-recognized curriculum, such as the training materials developed by the Food Safety Preventive Controls Alliance (FSPCA). Areas addressed in this training curriculum include hazard analysis, control of foodborne pathogens, sanitation, employee health and hygiene, record keeping, recall, supplier verification and allergen control. Three UGA Food Science faculty have been certified in 2016 as lead trainers in the FSPCA curriculum: Dr. Bill Hurst, Dr. Mark Harrison, and Dr. Anand Mohan.

Response

In 2016, the UGA Extension Food Science specialists, Dr. Hurst and Dr. Mohan, developed three expanded, FSPCA-based workshops. One in May was tailored to the fresh-cut produce industry, a second one in July to the nut industry, and the third in October had several sections on auditing added to the basic FSPCA curriculum. Commodity-specific scenarios, a hands-on sanitation testing lab, and break-out groups have been added to help attendees understand what needs to be addressed to build an effective food safety plan and methods for controlling or minimizing risks to the consumer.

Impact

In 2016, 83 individuals from 44 companies were trained with the FSPCA curriculum in the three UGA Extension Food Science PCQI workshops. These 44 companies employed over 35,000 people and had more than $43.6 billion in annual sales in 2015. Specialists and inspectors from USDA, FDA and Georgia Department of Agriculture's Food Safety Division also completed this training.

State Issue

Food Safety & Quality

Details

• Year: 2016
• Geographic Scope: National
• County: Clarke
• Program Areas:
  • Agriculture & Natural Resources