ABOUT NIFTEM
National Institute of Food Technology Entrepreneurship and Management (NIFTEM) was conceptualized by Government of India on persistent demand of food industry to have an apex body as a one stop solution provider for various problems of the sector. Ministry of Food Processing Industries, Government of India has set up this institute with an initial investment of Rs. 500 crores (US $125 million).The institute is spread over an area of 100 acres. It intends to act as a Center of Excellence in the area of Food Technology and Management. It is catering to the needs of various stakeholders such as entrepreneurs, industry, exporters, policy makers, government and existing institution. NIFTEM's mandate is to work as "Sector Promotion Organization" & "Business Promotion Organization" of the food processing sector.
ABOUT PREVENTIVE CONTROLS QUALIFIED INDIVIDUAL (PCQI)
The FDA Food Safety Modernization Act (FSMA) regulations require all companies
involved in the manufacturing and/or distribution of food to the US to have at least one
certified "Preventive Controls Qualified Individual". A Preventive controls qualified
individual "means a qualified individual who has successfully completed training in the
development and application of risk-based preventive controls at least equivalent to that
received under a standardized curriculum recognized as adequate by FDA or is otherwise
qualified through job experience to develop and apply a food safety system."
The Food Safety Preventive Controls Alliance (FSPCA) has partnered with the Food and
Drug Administration (FDA) to develop course curriculum to meet these requirements. This
course is taught by a Preventive Controls for Human Foods Lead Instructor. PCQI workshop
will be taught by Dr. Akhila Vasan, from GMA-SEFwho is a certified lead instructor for
PCQI registered with FSPCA(Certificate number: 977dee1e)
TOPICS INCLUDED:
* Good manufacturing practices
and other pre-requisite programs
* Preliminary steps in developing a
food safety plan
* Hazard analysis and preventive
controls determination
* Record keeping procedures
* Regulatory requirements
WHO SHOULD ATTEND PCQI WORKSHOP
Key personnel in charge of developing, implementing & maintaining Food Safety Plans &
Activities such as Food Safety Managers and Directors ; Plant Operations Managers ; Quality
Assurance Managers and Supervisors ; Quality Control Managers and Supervisors; HACCP
Managers ; Sanitation Managers ; Food Microbiologists ; Operators of Distribution Centers,
Pack Houses and Export Trading Houses.
ABOUT BETTER PROCESS CONTROL SCHOOL(BPCS)
The Better Process Control School (BPCS) is a program required by the Food and Drug Administration (FDA) for processors of low acid and acidified canned foods to meet US regulations. Processors of these products needs to have a certificate of completion from the program, and operators, operating supervisors, and executives of commercial food canning operationsare encouraged to take this course covering foundational food safety and regulatory principles. The NIFTEM Better Process Control School is offered in conjunction with the GMA Science and Education Foundation, the non-profit arm of Grocery Manufacturers Association (trade association representing the US food industry) and McGill University.
COURSE DESCRIPTION
The Better Process Control Schools (BPCS) certify supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. According to the FDA/USDA guidelines, each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. In India there are a significant number of processors exporting their canned products to US and need to adhere to the FDA guidelines. To assist food industries in complying with the FDA/USDA regulations, a four-day Better Process Control School for supervisors of food canning plants is offered by Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM) in conjunction with USFDA and the Grocery Manufacturers Association Science & Education Foundation (GMA SEF). Satisfactory completion (after the written exam at the end of training) of the course ensures that the participant is acquainted with:
✓ Those critical points in the thermal processing of low-acid foods in hermetically-sealed containers where errors can be costly.
✓ The need for control programs which will detect deviations from safe operating procedures.
✓ The processing irregularities which must be dealt with using investigative and evaluative procedures which are adequate to prevent unsafe foods from entering the distribution channels.
WHO SHOULD ATTEND BPCS WORKSHOP:
Supervisors, executives, operators and managers involved in production, quality control,
R&D and export businesses of low acid and acidified canned foods (US FDA and USDA
regulations).
INSTRUCTORS:
The course will be delivered by Dr. Hosahalli S. Ramaswamy, Professor, Department of
Food Science, McGill University and Dr. Akhila Vasan, Senior Program Manager,
Food Safety & Education, GMA-SEF alongwith the NIFTEM faculty members.
Instructional materials (books, lectures, examinations) will be given in the English language.
REGISTRATION FEE
Registration for both the courses can be done online by May 20, 2018 at the web link
www.niftem.ac.in. 10% discount will be offered for the participants attending both the courses. The registration closes on June 01, 2018. The registration fees for the courses are as follows:
|
Course
|
Early bird Registration Fee
|
Registration Fee
After
May 20, 2018
|
Inclusion
|
|
PCQI
|
INR 15,000.00 + 18% Tax applicable
|
INR 16,500.00 + 18% Taxes applicable
|
Certificate from FSPCA, working lunch and tea during the course
|
|
BPCS
|
INR 25,000.00+
18% Tax applicable
|
INR 27,500.00 + 18% Tax applicable
|
Study material, working lunch and
tea during the course
|
|
Combo
(PCQI+BPCS both)
|
INR 36,000.00 +
18% Tax applicable
|
INR 39,600.00 + 18% Tax applicable
|
Certificate from FSPCA, BPCS
Study materialworking lunch and
tea during the course
|
The fee can be paid online directly in NIFTEM Account using following details:
|
Account name
|
NIFTEM Conference Account
|
|
Bank Name
|
State Bank of India
|
|
Branch
|
NIFTEM Campus, Kundli
|
|
Branch Code
|
15479
|
|
Account No.
|
32565106213
|
|
IFSC Code
|
SBIN0015479
|
|
SWIFT Code
|
SBININBB231
|
Please click on the following link to download registration form
Registration Form
ACCOMMODATION
For confirmed participants, on request, NIFTEM can help in hotel booking nearby on chargeable (approx @3000 INR/day) basis.
DELHI-NCR WEATHER DURING JUNE
Hot with temperatures ranging from 28 - 32 °C at night and 40-45°C during the day.
OUR INTERNATIONAL EXPERTS
 |  |
| Akhila Vasan, Ph.D. | Hosahalli S. Ramaswamy, Ph.D.,
FCSBE, FAFST(I), FCIFST, FIUFoST,
Fellow Royal Society of Canada
|
| Senior Program Manager, Food Safety & Education, GMA-SEF | Professor, Department of Food Science, McGill University, Canada |
REACHING VENUE
NIFTEM is located at Kundli on Delhi-Haryana border (Singhu border-GT Karnal road). New Delhi Bus Stand (ISBT- Kashmiri gate) and New Delhi Railway Station are about 30 kms and 40 kms, respectively. International Airport is approx 60 kms. Nearest Metro Station is at Jahangirpuri, Delhi, about 20 Kms from NIFTEM.
Organizing Committee
Chairman
Dr. Chindi Vasudevappa, Vice Chancellor, NIFTEM
Coordinator
Dr. Ashutosh Upadhyay, Prof. and Head, FST Department
Contact: 0130-2281037; E-mail: ashutosh@niftem.ac.in
Co-coordinator
Dr. Anurag Singh, Assistant Professor, FST Department
Contact: 0130-2281255/ 8199990641
E-mail: bpcs.niftem@gmail.com/anurag.niftem@gmail.com
Dr. Ankur Ojha, Assistant Professor, FST Department
Contact: 0130-2281241/ 0130-2281045; E-mail: aojha.niftem@gmail.com