Clint Stevenson | Assistant Professor of Food Science Education & Distance Education Coordinator, Department of Food, Bioprocessing and Nutrition Sciences
If you’re interested in food science, you will want to read this article that was published in Food Safety Magazine on “What Exactly is Meant by FDA’s Preventive Controls Qualified Individual.” It will become apparent that this qualification will bear weight in your future career. I became a Lead Instructor for the Food Safety Preventive Controls Alliance in December 2016 and was able to get this course approved by the Association of Food and Drug Officials (AFDO). This means I can award you with a “Preventive Controls Qualified Individual” certificate, which bears great value throughout the food industry.
It is known in all industries that the biggest difficulty in achieving product consistency is the capability of employees of performing validated activities exactly as they are documented. Otherwise, the activity will not be valid, and a hazard may be present. Personnel management is not an easy task to implement, even with well-defined policies, procedures and experienced and capable human resources managers.
By nature, people differ. We all have different backgrounds and experiences. Some are capable of accepting criticism and can change their behavior accordingly. Some have characteristics that allow them to stand up after falling and keep going. Others are always looking for better ways to do things and not relying on “…we have been doing this exactly the same way for over 15 years…”