This ten module program is aimed at Qualified Individuals (QIs) in the food processing industry working under the PCQI as part of the food safety team that must be proficient in hazard analysis, risk-based prevention and control standards as required by the Food & Drug Administration (FDA) in FSMA's Human Food Rule.
ImEpik developed a 16-hour self-paced course designed to prepare the Qualified Individual (QI) to support the facility PCQI (Preventive Control Qualified Individual). The ImEpik QI Online Course© is an interactive, assessment-based online learning environment that trains food-processing employees, such as department managers in sanitation, QA, transportation, maintenance, and purchasing for the global food manufacturing industry.
The course supports the learning experience with voice-over-narration, animated videos, sequential content, remediation and interactive exercises complimented by an online study manual covering specific parts of the regulations, cGMPs, and supplementary material for each module.
Working through product-specific case scenarios, trainees are placed in practical plant situations that culminate with development of a food safety plan outline and a comprehensive final examination. With a computer or tablet and an internet connection, the HARPC training experience allows professionals to be trained as a food safety qualified individual using a cost-effective online solution that uses strong instructional methods with proven assessment techniques to meet or exceed traditional learning method courses. A certificate of completion is provided upon finishing the ten modules.
The Food Safety Modernization Act: Advancing Prevention Focused Food Safety Systems
Personnel: Roles and Responsibilities for Food Safety
Identifying & Evaluating Hazards in the Production Environment
Hazard Analysis and The Process Flow Diagram
The Written Food Safety Plan
Sanitation, Allergen and Environmental Controls
Supply Chain Controls
The Recall Plan and Recordkeeping with Related Supplier/Audit Actions
Putting it all Together – Building the Food Safety Plan
Food Safety Plan Outline: Final Project
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**offer end on 1/2/2019