Industry-Driven Regional Collaborative (IDRC) Food Safety Grant

College of the Sequoias (COS) is one of 3 colleges receiving funding made available through Senate Bill 1402 California Community Colleges Economic and Workforce Development Program. This agreement, signed between California's Community Colleges Chancellor's Office, COS, Reedley College and Fresno City College, provides safety training to employees in the food industry.

 

 Class Information

 

​Please click on the following classes to learn more:

Preventive Controls for Human Foods July 25-27, 2017
Produce Safety Rule July 18, 2017
 
 

 Food Safety Classes Offered

 
  • ​Preventive Controls for Human Foods

New Food Safety Modernization Act (FSMA) regulations require that certain food safety related activities, such as the management of  food safety plans, must be completed by a "preventive controls qualified individual" (PCQI) who has "successfully completed training in the development and application of risk-based preventive controls".  

This course developed by the FSPCA is the "standardized curriculum" recognized by FDA and fulfills the FSMA requirement for a PCQI (Preventive Controls Qualified Individual).
This 3 day training is certified and approved by the Food Safety Preventive Controls Alliance (FSPCA) and the FDA. The class will be taught by a FSPCA Lead Instructor.
 
 
  • Good Agricultural Practices (GAP)

This FSMA required training is critically important for individuals working in Agriculture, as well as those working in Food Processing. GAP is not only a compliance issue; it also represents a competitive advnatge as buyers are requiring food safety plans.

This class will help verify that fruits and vegetales are produced, packed, handled and stored as
safely as possible to minimize risks of microbial food safety hazards.

 

  • HAACP

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans.

 

  • Produce Safety

The Produce Safety Rule of the FSMA legislation is expected to release it's training requirements in September/October of 2016. Stay tuned for more!

Last Updated: 6/15/2017 4:04 PM