Photos courtesy of IGP.
The training consisted of exploring important elements of the Food Safety Modernization Act (FSMA) and HACCP (Hazard Analysis Critical Control Point).
“Cornelius Hugo did a wonderful job teaching the curriculum and relating it to the milling industry,” said Brandi Miller, IGP Institute associate director. “By successfully completing the course, participants met the requirements to be certified as a PCQI (Preventative Controls Qualified Individual).”
Course participant, Rodrigo Ariceaga, chief executive officer at Minsa Corporation on in Lubbock, Texas, U.S. explained the benefits for his team to attend the training. He said he learned the value of commitment and accountability to making a safe product and the need to work as a team.
“All of us have the same level of responsibility to create that team effort and achieve the company goal,” Ariceaga said.