This module has been designed to provide a brief overview of FSMA Section 103 – Hazard Analysis and Risk-Based Preventive Controls for Human Foods. This is not a PCQI certification course, but rather a quick overview of what is required to develop a food safety plan. It covers how you are expected to identify hazards in your operation, introducing the concept of Preventive Controls, the specific controls FDA expects you to consider, and how those controls are to be documented.
By completing/passing this course, you will attain the certificate Certificate of Training
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