For the first time, this class will be offered in Spanish — an ideal opportunity for companies with Spanish-speaking employees who want to strengthen their food safety programs with accredited, industry-recognized training.

Superior Food Safety is hosting this timely and important workshop on preventative controls for human foods under the FSPCA-FSMA Version 2.0 guidelines.

What you will learn:

• Meet the requirements for training under Title 21 Code of Federal Regulations Part 117.155 for the Preventive Controls “Qualified Individual”.
• Learn and understand the responsibilities of a preventive controls qualified individual.
• Learn How preventive controls build on established food safety principles.
• Understand and identify the Components of a Food Safety Plan.
• Learn how to conduct Food Safety Plan activities such as developing and reviewing a food safety plan.
• Provide the necessary skills for validating preventive controls, verifying and validating process controls among others.

Key changes and updates:

• Incorporates updated FDA Guidance to help design a better food safety plan.
• A more evident link to HACCP as defined by CODEX.
•A more thorough and systemic hazard analysis enhancing raw material and process steps outcomes reflecting FDA’s current thinking
•Review of regulatory oversight and how the facility can facilitate an FDA inspection
•New details on Supply Chain Controls, approval of suppliers and performance evaluation
•New chapter to help companies better understand food safety plan implementation and management • Changes to facilitate improved learning include better flow of concepts and use of practical examples for the food industry. And much more…

This class will be presented by Jose Rodriguez on the Zoom platform. Materials for the class will be provided to you electronically prior to the class. No hard copies of the materials will be provided for the class, but participants are able to create them at their own expense if they find that preferable. The link to the Zoom call will be provided to you prior to the class.

Price includes Class and certificate of successful completion issued by FSPCA.
Cancellation is subject to a minimum $50 Fee
Refunds for cancellations Will be honored until 10 days before the event

Cancellation and Refund Policy

At Superior Food Safety, we are committed to providing the best experience in our courses and workshops. We want to inform you about recent updates related to our payment and refund policy, aligned with the new provisions of our registration platform, Corsizio.

Please take the following into account when registering or requesting a refund:

Cancellation at least 2 weeks (14 days) before the start of the course:
A refund will be granted, minus an administrative fee of $30. If the original registration was made using a discount, the refund will reflect that discount proportionally.
Cancellation within 14 days prior to the start of the course:
No refunds will be granted.
Rescheduling the course:
If you need to reschedule your participation for a future session, no additional fees will apply. This means you can transfer your registration to another available date without penalty.
About service fees:
Please note that under Corsizio’s updated policy, if we issue a refund for an online payment, the Corsizio flat service fee ($1) is non-refundable. This aligns with how payment processors like Stripe handle refunds, as their processing fees are not refunded when a refund is issued.
Class cancellation by Superior Food Safety:
Superior Food Safety reserves the right to cancel any course or workshop due to unforeseen circumstances or insufficient enrollment. In such cases, participants will be notified in a timely manner and offered the option to reschedule or receive a full refund (excluding the non-refundable service fee, if applicable).
These updates allow us to maintain the quality, security, and efficiency of our services.
If you have any questions, please contact us directly at info@superiorfoodsafety.com or through our contact form.

FSPCA Preventive Controls for Human Food Version 2.0 | Spanish