Preventive Controls for Human Food - Dairy Food Processing

The Preventive Controls for Human Foods – Dairy Foods Processing course (FSPCA curriculum) replaces the Dairy HACCP workshop (NCIMS curriculum) to provide standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization Act (FSMA). In addition to the Food Safety and Preventive Controls Alliance curriculum, this 3 day course will cover typical hazards associated with dairy processing, use dairy product examples for all breakout work groups, and discuss the transition from the PMO Appendix K HACCP system to a FSMA Hazard Analysis and Risk-Based Prevent Control system. This course is presented by FSPCA-approved instructors from Penn State. For more information contact Dr. Kerry Kaylegian,, 814-933-9734.

Event Details

Date: Oct. 2 — 4, 2018

Time: 8:00 AM - 5:00 PM


  • Penn State University


  • Erickson Food Science Building

Cost: $695

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