PREVENTIVE CONTROLS FOR HUMAN FOOD LEAD INSTRUCTOR TRAINING

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1 8:00 am 5:00 Daily POINTS OF CONTACT Emily Bell Events & Logistics Specialist IFPTI Ouaiba LEY Admnistrative Assistante ouaiba.ley@fr.bureauveritas.com COURSE INFORMATION FSPCA Preventive Controls for Human Food Lead Instructor Training Prerequisites: 1. Successful completion of the FSPCA Preventive Controls for Human Food Course 2. Participants must be an approved Human Food Lead Instructor candidate 3. Participants must attend the entire 3-days, to receive a certificate Course Description: This 3-day course provides the participant the knowledge and tools needed to perform the duties of a Lead Instructor for the standardized training curriculum that FDA considers adequate in meeting the requirements for training of a preventive controls qualified individual under the Hazard Analysis and Risk-based Preventive Controls for Human Food rule. The course content is focused on strategies to aid in the effective instruction of the food safety activities and documentation that support the creation and implementation of a preventive controls Food Safety Plan. Administrative tasks for issuing Food Safety Preventive Controls Alliance certificates is also covered as well as a refresher on effective presentation for the adult learner.

2 8:00 am 5:00 Daily Upon successful completion of the full, 3-day FSPCA Lead Instructor Course for Human Food, you will be qualified to be a Lead Instructor by the FSPCA. Completing this training allows you to deliver the FSPCA Preventive Controls for Human Food course as a Lead Instructor. You will receive notification upon completion of the course with instructions on how to download the Lead Instructor for Human Food FSPCA certificate of completion. COURSE MATERIALS All course materials will be provided at the course location. WIFI access is not guaranteed. COURSE AGENDA This Lead Instructor course agenda is covered in three days. You must be present for the entire course in order for you to receive your Lead Instructor certificate. Plan your travel accordingly. Early departure will prevent issuance of certificate. Day One 8:00 am 10:00 am Welcome, Introductions, Sign-in Background on U.S. Food Safety Systems FSPCA Preventive Controls for Human Food Instructor Materials Overview Morning Break - (@10:00) Instructor Skills Overview 10:15 am - noon Key Instructional Points for Chapters and Exercises Preface: Overview and Agenda for Participant Course

3 8:00 am 5:00 Daily Chapter 1: Introduction to Course and Preventive Controls & Exercise 1 Chapter 2: Food Safety Plan Overview Chapter 3: Good Manufacturing Practices Chapter 4: Biological Food Safety Hazards (and Appendix 4) & Exercise noon 1:00 Lunch Day One Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards 1:00 3:00 Chapter 6: Preliminary Steps in Developing a Food Safety Plan & Exercise Chapter 7: Resources for Food Safety Plans and Technical Assistance Network (TAN) + video Afternoon Break - (@3:00) Chapter 8: Hazard Analysis and Preventive Controls Determination & Exercise 3:15 4:45 Chapter 9: Process Preventive Controls & Exercise Chapter 10: Food Allergen Preventive Controls & Exercise 4:45-5:00 2 Assign Chapters for Practicum Teach Back Questions / Expectations for Day 2 and Adjourn

4 8:00 am 5:00 Daily Day Two Sign in, Questions from previous day 8:00 am 10 am Chapter 11: Sanitation Preventive Controls (and Appendices 5 and 6) & Exercise Chapter 12: Supply Chain Preventive Controls & Exercise Morning Break (@10:00 am) 10:15 am noon noon 1:00 1:00 3:00 Chapter 13: Verification and Validation Procedures & Exercise Chapter 14: Record-Keeping Procedures & Exercise Chapter 15: Recall Plan & Exercise Chapter 16: Regulation Overview CGMP, Hazard Analysis & Risk Based Preventive Controls for Human Food (video) Lunch Afternoon Break (@3:00 ) Curriculum Summary Slides note they are available on the Instructor Portal Course Delivery and Administration (to include Blended Course-video available) 3:15 4:45 4:45 5:00 Day Three 8:00 am 8:15 am 8:15 am noon LI Candidates Prepare for Teach Back Questions / Expectations for Day 2 and Adjourn Sign-in, Questions from previous day Exercise Practicum Teach Back

5 noon 1:00 1:00 3:00 PREVENTIVE CONTROLS FOR HUMAN FOOD Lunch Afternoon Break - (@3:00) 3:15-4:30 4:30-5:00 8:00 am 5:00 Daily Exercise Practicum Teach Back FSVP Module for the Preventive Controls courses (optional module) Final Questions, Certificates, Course Evaluations 1 All exercises focus on review of the Exercise Objective and how Instructors can use adult learning concepts to adapt exercises to facilitate learning 2 On day 3 there is a Practicum teach back where each person will be asked to present a few slides from the curriculum to demonstrate your instructor skills and understanding of the FSPCA training materials. Failure to demonstrate instructor skills and an understanding of FSPCA training materials through participation in exercises, questions asked, and teach back observations may result in you not receiving your Lead Instructor certificate. TRAINING LOCATION HOTELS & LODGING Hotel ibis Evry Room Rate: 60 euros Address: 1 AVENUE DU LAC PARC TERTIAIRE DU BOIS BRIARD COURCOUR Phone: (+33)1/ Website:

6 8:00 am 5:00 Daily Novotel Evry Courcouronnes Room Rate: 90 euros Address: 3 Rue de la Mare Neuve Lac de Courcouronnes COURCOURONNES Phone: (+33)1/ Website: AIRPORT & GROUND INFORMATION PARIS ORLY (ORY): Address: Orly, France Phone: PARIS ROISSY (CDG): Address: Roissy-en-France, France Phone: Additional questions? Contact Emily Bell at FSPCA@ifpti.org