Who to Contact: Preventive Controls for Human Food

— Written By and last updated by Currey Nobles
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As part of the overall vision for N.C. Cooperative Extension, two Area Specialized Agents focused on food safety are charged with developing and delivering a training program for NC food manufacturers and processors. Lynette Johnston (lynette_johnston@ncsu.edu) and Currey Nobles (canobles@ncsu.edu) have been hired to provide food safety training and help with the implementation for FDA’s Food Safety Modernization Act.

What can these agents do for you?

 As agents, our job involves providing outreach to the NC food industry and regulatory agencies on food safety, specifically as this relates to the FSMA. Our approach to partner and help the industry involves the following services:

– Provide training and education of the Preventive Controls for Human Food Rule

North Carolina State University, along with regulatory and industry partners, will provide workshops outlining the requirements of the Preventive Controls for Human Food rule. (This is an FDA-approved course developed by the Food Safety Preventive Controls Alliance.)

There are two ways you can complete the course:

1) – In-person, 3-day workshop offered at NC State University and throughout NC.

2) – Blended course (online and in-person) training course, which consists of two parts:

  • Part 1 is online. (Participants have up to 6 months to complete the online portion.)
  • Part 2 is a 1-day in-person interactive workshop. Both parts must be completed in order to obtain the certificate. More information can be found here.
  • Review the 2017 schedule and register for a blended course.

– Provide food safety training (“qualified individual”) for personnel

According to the Preventive Controls regulation, each individual (including temporary and seasonal personnel) engaged in (or supervising) manufacturing, processing, packing, or holding food covered by this rule must receive training in the principles of food hygiene and food safety, including the importance of employee health and personal hygiene, as appropriate to the food, the facility, and the individual’s assigned duties. (21 CFR 117.4(b))

So what does this mean? Each employee that handles food in your facility must receive some type of food safety training. We provide in-person training for your employees to fulfill these training requirements. Contact us for more information.

– Provide consulting services to assist with your food safety management system

The new requirements can be overwhelming to implement. If you find yourself in need of help with writing and/or implementing cGMPs or your food safety plan, feel free to contact us to set up either a conference call or a site visit. We’d love to be a part of your food safety team!

Lynette Johnston –  lynette_johnston@ncsu.edu  (919) 515-0303

Currey Nobles – canobles@ncsu.edu (919) 515-9520