The Compliance Date for very small businesses IS September 17, 2018.

What to expect of the (PCQI) course:

The Food Safety Modernization Act, developed and sponsored by the FDA, has shifted its focus from responding to contamination to preventing contamination. New regulations also extend prevention requirements to cover the whole U.S. food supply chain from farm-to-fork.

Under the Preventive Controls for Human Food rule, the responsibilities of a “preventive controls qualified individual” include overseeing or performing:

1) preparation of the Food Safety Plan,

2) validation of the preventive controls,

3) records review,

4) reanalysis of the Food Safety Plan, and other activities as appropriate to the food.

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual”.  This course, developed by FSPCA, is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”

To successfully complete the course, a participant must be present for the entire delivery (20 hours) and actively participate in the exercises.  There is no examination associated with the class.  You will receive a workbook and manual to record notes, and will be provided plenty of opportunity to ask questions and discuss the issues.

Charles Gioglio (Charlie) has been qualified as a Lead Instructor for the PCQI class by FDA and Association of Food and Drug Officials (AFDO).  Charlie served at the Food Safety and Inspection Service (FSIS) of USDA for 33 years and held various positions in the field and in Washington, DC Headquarters, including Director of the Labeling Division, Director of the Emergency Response and Recall Staff, and Program Manager in Field Operations.  Charlie has been helping us here at Hope & Main since he retired from USDA.

Join Ellie’s Lead Baker, Caitlyn McGuire and special guest chef Rick Allaire of Metacom Kitchen to explore the ins and outs of fermentation in our newly renovated demo kitchen!

These two talented chefs will provide you with hands-on guidance in the fundamentals of fermentation, and together you’ll use your newfound skills to create a 3-course dinner to enjoy in the company of your classmates. John Cappiello, a Certified Sommelier from our sister restaurant Gracie’s, will be on hand to pair your meal with some exciting fermented beverages.

Please join us for what promises to be a most “cultured” and delicious evening!

REGISTER HERE.

Do you have an idea for a food business? Here’s your chance to explore that idea with the region’s premier food business incubator. Hope & Main’s Bootcamp covers a broad number of topics related to starting and growing a food business. Topics include:

• Market Research
• Business plans
• Sales & Marketing
• Funding Options
• Legal Considerations
• Operations & Managment

This comprehensive overview of what it takes to start and sustain a food business also includes a panel discussion featuring entrepreneurs currently running food-related businesses. Opportunities for self-assessment, networking, and Q&A will also be provided.

Here’s what you’ll get out of participating in the Bootcamp:

• A road map to move your idea from product, to brand, to business
• The ability to identify market potential and target customer
• Clarity on your strengths and weaknesses as an entrepreneur
• A new perspective on the landscape of the local food economy