Key teacher
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Aly ZeinElabdeen Kassem
FSPCA Lead Instructor
FSPCA Preventive Controls for Human Food (PCHF) Participant Course
The Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) are 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 (PCQI)” who has “successfully completed training in the development and application of risk-based preventive controls”.
This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
The regulation requires that certain activities must be completed by a “preventive controls qualified individual (PCQI)” who has “successfully completed training in the development and application of risk-based preventive controls”.
This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Key teacher
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ATP, Global Standard Storage & Distribution Issue 4
BRCGS Global standard storage and distribution issue 4- Auditor Training
This 3-day course enable delegates to gain a full understanding of the general principles of the requirements of the Global Standard for Storage and Distribution Issue 4, including fundamental clauses and statements of intent, and how to undertake a BRCGS audit, including planning and reporting of the audit. At the end of the course you will be assessed with an exam.This course is part of the BRCGS Professional recognition programme.
- Aimed at:
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
- Those interested in becoming a BRCGS Auditor
Key teacher
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Aly ZeinElabdeen Kassem
ATP, Global Standard Storage & Distribution Issue 4
BRCGS Global standard storage and distribution issue 4- sites training
This course enables you to gain a full understanding of the general principles of the Standard, and how to comply with the requirements. You will also gain an understanding of what to expect during the process of certification, and actions needed prior to, during and after the audit. Before the course you must have read and reviewed a copy of the Standard, which is available as a free download from the BRCGS Store.At the end of the course you will be assessed with an exam. This course is part of the BRCGS Professional recognition programme.
Aimed at:
- Technical Managers and personnel
- Quality Managers and personnel
Key teacher
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Aly ZeinElabdeen Kassem
ATP, Global Standard Food safety, Issue 9
Global Standard for Food Safety Issue 9: Sites training
This course enables participants to develop a full understanding of the general principles of the requirements of the Standard. It is designed to equip delegates with the knowledge of how to successfully implement the requirements of the Standard on site. Participants will discuss activities which develop a culture to maintain compliance and learn what to expect during the process of certification, including actions needed prior to, during and after the audit.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.
At the end of the course, participants will be assessed with an exam. This course is part of the BRCGS Professional recognition programme.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how sites will implement the Standard.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided. It is advised participants must have working knowledge of HACCP.
At the end of the course, participants will be assessed with an exam. This course is part of the BRCGS Professional recognition programme.
- Aimed at:
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
- Importers and exporters of food products
- Foodservice staff
- Operations Managers
- Internal audit personnel
Key teacher
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Aly ZeinElabdeen Kassem
ATP, Global Standard Food Safety, issue 9
Global Standard for Food Safety Issue 9: Auditor Training
This course enables participants to develop a full understanding of the general principles of the requirements of the Standard and gain competency to assess compliance to the requirements of the Standard, including fundamental clauses, statements of intent, how to undertake a BRCGS audit, planning of the audit and reporting of the audit.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard. Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days' duration.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided.
At the end of the course, participants will be assessed with an exam. This course is part of the BRCGS Professional recognition programme.
Active learning will be used throughout the course utilising case study-based activities to encourage critical thinking and help explain how auditors will audit against the Standard. Participants must have a working knowledge of quality management systems and auditing within the relevant manufacturing sector, and have completed a hazard analysis and critical control points (HACCP) course of at least two days' duration.
In preparation for the course, participants must read and review a copy of the Standard including the glossary, which is available as a free download from the BRCGS Store, in addition to the pre-course materials provided.
At the end of the course, participants will be assessed with an exam. This course is part of the BRCGS Professional recognition programme.
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- Aimed at:
- Consultants
- Technical Managers and personnel
- Quality Managers and personnel
- Auditors
- Importers and exporters of food products
- Foodservice staff
- Operations Managers
- Internal audit personnel
- Current BRCGS Auditors
- Those interested in becoming a BRCGS Auditor
- Certification Body scheme managers
- BRCGS Professionals