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Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food

January 24 @ 8:00 am - January 26 @ 2:30 pm

This course successfully completes the FDA requirement of certain activities be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls.” The course, presented by EAS, was developed by the Food Safety Preventive Controls Alliance (FSPCA) and is the “standardized curriculum” recognized by FDA with 20 CEU contact hours available.

Organizer

Phone:
571-447-5500

Venue

Alexandria, VA United States
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