Food Systems and Safety Home
COVID-19 Resources and Information
For Extension Educators:
https://mdc.itap.purdue.edu/item.asp?Item_Number=FS-37-W
For consumers to enhance personal hygiene and safe food handling:
https://mdc.itap.purdue.edu/item.asp?Item_Number=FS-36-W
Fight Back! Coronavirus Resource Page
FDA: Food Safety and the Coronavirus Disease 2019 (COVID-19)
Food Systems and Safety
Clemson Extension agents with primary Food Systems and Safety responsibilities work closely with state extension specialists and researchers located on campus and at the various research and education centers located across the state. They provide expertise in food systems – processing, packaging, distribution and consumption and all levels of food safety (growing, processing, wholesale, retail and consumer) to improve the safety of foods produced in South Carolina and reduce the number of foodborne illness outbreaks.
More information about SCDA's role in ensuring safe food.
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Preventive Controls for Animal Food Regulation (PCAF) Workshop
To register for this workshop, click here.
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing, and holding of feed products for animal consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls, or is otherwise qualified through job experience to develop and apply a food safety system”. This course developed by the 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”.
Preventive Controls for Human Food Regulation (PCHF) Workshop
To register for this workshop, click here.
Who should take this class? An important Food Safety Modernization Act (FSMA) requirement is for every processing facility to have a trained resource person or “Preventive Controls Qualified Individual”, who has completed an FDA-recognized curriculum course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA), that is recognized by the FDA. This person will oversee the implementation of the facility’s food safety plan and other key tasks. Also, any regulatory attendees who will be responsible for enforcement should attend.
Class Details: Preventive Controls for Human Food Regulation (PCHF) is a 2.5-day course with a standardized curriculum developed by the Food Safety Preventive Control Alliance (Illinois Institute of Technology). It includes a certificate of successful completion by the Association of Food and Drug Officials (AFDO). There are a limited number of seats to ensure that participants obtain a thorough understanding of the concepts.
Attendees are required to demonstrate competency in Preventive Controls and Risk-based principles to receive the certificate. This is accomplished by attending the class in its entirety and participating in the classroom exercises. Individuals completing this course will become Preventive Control Qualified Individuals (PCQI) and can perform all the food safety activities as outlined in FSMA. FDA requires one PCQI per facility to remain in operation.