The course is aimed at food site technical managers, quality managers, and food safety management teams who need to develop and implement a food safety plan, which meets the requirements of the U.S. FDA Food Safety Modernization Act’s Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food regulation.

The course focuses on alignment of the BRC Global Standard for Food Safety and Food Safety Modernization Act (FSMA) legislation (21 CFR §117) with respect to the food safety plan. This course suggests methods for how sites can adapt a food safety (HACCP) plan to meet FSMA’s Hazard Analysis and Risk-Based Preventive Controls (HARPC) requirements. This course is not a substitute for FDA Preventive Controls curriculum.