Preventive Controls
This IFSS Basic Level Preventive Controls course provides introductory knowledge, skills, and abilities related to measures implemented by feed and food manufacturing facilities to ensure feed and food safety.
Goal: The student will be able to describe the principles of preventive controls.
Scope: Topics covered in this course include foundations, food safety plans, hazard analysis, monitoring preventive control programs, corrective action plans, verification procedures, recordkeeping.
Course Objectives
Foundations
Explain a system based approach.
Define relevant terminology.
Discuss the rationale for the preventive control regulation.
Food Safety Plans
Describe how a food safety plan is developed.
Summarize the components of a food safety plan.
Explain the function of a food safety plan.
Hazard Analysis
Explain the purpose of a hazard analysis.
Discuss the requirements for a hazard analysis.
Identify the types of hazards that must be considered when conducting a hazard analysis.
Describe the components of a hazard analysis to ensure food safety.
Monitoring Preventive Controls Programs
Give examples of monitoring control programs.
Discuss the importance of documenting monitoring.
Describe the importance of monitoring preventive controls.
Describe the elements of monitoring
Explain the rationale for selecting specific monitoring procedures.
Corrective Action Plan
Describe the importance of corrective action plans.
Explain the consequences of not taking a corrective action.
Describe the purpose of taking a corrective action.
Describe the steps necessary in taking a corrective action.
Verification Procedures
Recordkeeping
Describe the importance of recordkeeping.
Describe the recordkeeping requirements.
Explain the purpose of record review.
Duration
Unit 1: Foundations – 14 minutes
Unit 2: Food Safety Plan – 19 minutes
Unit 3: Hazard Analysis – 24 minutes
Unit 4: Monitoring Preventive Control Programs – 16 minutes
Unit 5: Corrective Action Plan – 13 minutes
Unit 6: Verification Procedures – 17 minutes
Unit 7: Recordkeeping – 7 minutes
Total course estimate – 1 hour and 50 minutes
This IFSS Basic Level Preventive Controls course provides introductory knowledge, skills, and abilities related to measures implemented by feed and food manufacturing facilities to ensure feed and food safety.
Goal: The student will be able to describe the principles of preventive controls.
Scope: Topics covered in this course include foundations, food safety plans, hazard analysis, monitoring preventive control programs, corrective action plans, verification procedures, recordkeeping.
Course Objectives
Foundations
Explain a system based approach.
Define relevant terminology.
Discuss the rationale for the preventive control regulation.
Food Safety Plans
Describe how a food safety plan is developed.
Summarize the components of a food safety plan.
Explain the function of a food safety plan.
Hazard Analysis
Explain the purpose of a hazard analysis.
Discuss the requirements for a hazard analysis.
Identify the types of hazards that must be considered when conducting a hazard analysis.
Describe the components of a hazard analysis to ensure food safety.
Monitoring Preventive Controls Programs
Give examples of monitoring control programs.
Discuss the importance of documenting monitoring.
Describe the importance of monitoring preventive controls.
Describe the elements of monitoring
Explain the rationale for selecting specific monitoring procedures.
Corrective Action Plan
Describe the importance of corrective action plans.
Explain the consequences of not taking a corrective action.
Describe the purpose of taking a corrective action.
Describe the steps necessary in taking a corrective action.
Verification Procedures
Recordkeeping
Describe the importance of recordkeeping.
Describe the recordkeeping requirements.
Explain the purpose of record review.
Duration
Unit 1: Foundations – 14 minutes
Unit 2: Food Safety Plan – 19 minutes
Unit 3: Hazard Analysis – 24 minutes
Unit 4: Monitoring Preventive Control Programs – 16 minutes
Unit 5: Corrective Action Plan – 13 minutes
Unit 6: Verification Procedures – 17 minutes
Unit 7: Recordkeeping – 7 minutes
Total course estimate – 1 hour and 50 minutes
This IFSS Basic Level Preventive Controls course provides introductory knowledge, skills, and abilities related to measures implemented by feed and food manufacturing facilities to ensure feed and food safety.
Goal: The student will be able to describe the principles of preventive controls.
Scope: Topics covered in this course include foundations, food safety plans, hazard analysis, monitoring preventive control programs, corrective action plans, verification procedures, recordkeeping.
Course Objectives
Foundations
Explain a system based approach.
Define relevant terminology.
Discuss the rationale for the preventive control regulation.
Food Safety Plans
Describe how a food safety plan is developed.
Summarize the components of a food safety plan.
Explain the function of a food safety plan.
Hazard Analysis
Explain the purpose of a hazard analysis.
Discuss the requirements for a hazard analysis.
Identify the types of hazards that must be considered when conducting a hazard analysis.
Describe the components of a hazard analysis to ensure food safety.
Monitoring Preventive Controls Programs
Give examples of monitoring control programs.
Discuss the importance of documenting monitoring.
Describe the importance of monitoring preventive controls.
Describe the elements of monitoring
Explain the rationale for selecting specific monitoring procedures.
Corrective Action Plan
Describe the importance of corrective action plans.
Explain the consequences of not taking a corrective action.
Describe the purpose of taking a corrective action.
Describe the steps necessary in taking a corrective action.
Verification Procedures
Recordkeeping
Describe the importance of recordkeeping.
Describe the recordkeeping requirements.
Explain the purpose of record review.
Duration
Unit 1: Foundations – 14 minutes
Unit 2: Food Safety Plan – 19 minutes
Unit 3: Hazard Analysis – 24 minutes
Unit 4: Monitoring Preventive Control Programs – 16 minutes
Unit 5: Corrective Action Plan – 13 minutes
Unit 6: Verification Procedures – 17 minutes
Unit 7: Recordkeeping – 7 minutes
Total course estimate – 1 hour and 50 minutes
