Solutions for FDA Required Food Safety Preventive Controls & GFSI standards
As of August 2016, federal regulations require companies that manufacture, sell, or distribute food to implement controls to ensure the safety of these products for human and animal consumption. Nearly every company that handles or produces food must comply with the regulation unless your company is involved with seafood, juice products, low acid canned foods, or you involved with meat & poultry products. The new regulation is part of the Food Safety Modernization Act of 2011 that is now final. The regulation requires certain activities involved with selling or distributing food to be completed by a “preventive controls qualified individual (s)”. These individuals are those that have “successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or be otherwise qualified through experience to develop and apply a food safety system”. Because of shift requirements, multiple manufacturing lines, and verification activities required under the new law, it is likely that more than on preventive controls qualified individual will be required at each facility. In addition, facilities impacted by the new FSMA are required to see that additional individuals at the facility also meet the requirements of a “qualified individual”. This is a separate and distinct requirement from the preventive controls individual, and applies to most or nearly all of employee engaged in handling and processing activities that can impact food safety. A “qualified individual” is a person who often reports directly or indirectly to a preventive controls individual. Such qualified individuals must have the education or experience to manufacture, process, pack or hold clean and safe food as appropriate to the individual assigned duties. . Our preventive controls workshop and our qualified individual workshops are recognized as providing the required FDA training, and our trainer is has been certified to conduct such training beginning in 2015. The preventive controls workshop is 2.5 days in length as necessitated by the recognized curriculum. We have scheduled public workshops in 2016 for preventive controls qualified individuals but are also offering on-site training when facilities require more than one person due to multiple operating shifts or other manufacturing reasons. The qualified individual workshop is 1.5 days in length and if offered on-site to individual food companies because usually several individuals may require such training. American Food Safety Services is a recognized and certified training center to offer the recognized preventive controls and qualified individual FDA training curriculum. Please feel free to call Cathy at 908-295-1691.
a Division of Technical and Business Services, LLC
We help companies meet the complex regulatory & best practice standards needed to grow business in the food & beverage supply chain.
We are accrediated as a training center that provides the FDA official curriculum for "qualified preventive controls individuals" under the Food Safety Moderization Act (FSMA) of 2011. Dr. Larry Hood an accredited Lead Instructor for the official Preventive Controls for Human Food Preventive Controls (PCQI) workshop.
We are licensed by Safe Quality Food Institute (SQFI) as an SQF Training and Consulting Center and are the original recognized SQF Training and Consulting Center for the state of New Jersey.
We review companies' quality and food safety system documentation and provide corrective actions required to implement preventive controls as outlined in federal regulations contained in 21 CFR 117 Subpart C - Hazard Analysis and Risk-based Preventive Controls.
We prepare your employees for compliance audit site inspection interviews through training and mentoring.
We benchmark your operation for its compliance against regulatory and GFSI standards for food safety, quality, and occupational safety requirements. We use only "plain talk" when helping your company. We provide a trainer and consultant with experience and knowledge gained during a career spanning 30 + years in the food industry. This included hand's on management of manufacturing, regulatory, product development, food safety, and quality. EXPERIENCE DEFINITELY MATTERS!
American Food Safety Services (AFSS) is an accrediated training center for the International HACCP Alliance. AFFS was founded by and is under the leadership of Dr. Larry L Hood. AFSS is a division of Technical and Business Services, LLC based in central NJ.
Education: Dr. Hood is a graduate of the University of Illinois. He also earned his M.S & Ph.D. from Michigan State University with specializations in food microbiology (pathogenic species), thermal processing, and food biochemistry (protein structure & function).
Dr. Hood has over 30 years diversified food industry experience, including technical, regulatory, food safety & quality, management and line assignments within the food and beverage manufacturing and ingredient supplier sectors. These have included branded organizations such as Quaker Oats, Continental Baking, Johnson & Johnson, Inc. (Splenda regulatory approval), Celanese-America and S.C. Johnson (Diversey).
Dr. Hood is one of the 1st 35 accredited trainers registered by the Food Safety Preventive Controls Alliance (FSPCA) as a certified trainer for FDA's preventive controls individual curriculum required under 21 CFR 117.
Larry is a licensed SQF Institute Consultant and Trainer for 20 conventional and high risk food categories, is accredited by the International HACCP Alliance as a Lead Instructor, is a qualified SQF Auditor and is an OSHA trainer. He's among the first registered SQF Trainers and Consultants in North America, helped write early versions of the SQF Code, served as a member of several SQFI committees, including the Technical Committee and has assisted the SQF Institute with SQF auditor training.
Dr. Hood has more than 30 scientific publications and patents in the fields of food science, regulatory affairs and food safety.