Table 1. Description of extension and technical assistance topics by program unit.

Course 1: One-hour Webinar	Course 2: Three-hour Workshop
Overview of Preventive Controls	What is HACCP?
FSMA	GMPs
Preventive Controls Rule	Contents of a FSPs
FSP	Hazard Analysis
Hazard Analysis	Preventive Controls
Legal Implications	Modified Requirements
Costs	Attestations for Qualified Processors
Recommendations for future planning
Resources for planning
Course 3: Supplemented Three-day Preventive Controls Qualified Individual (PCQI) Training Course	Course 4: Working Group Sessions
Introduction to the FSPCA Human Food Course	Preliminary Steps (process & product desc., process flow diagram, costs)
FSP Overview	Hazard Analysis Development
Costs and Risks	Identification of Preventive Controls, Validation and Verification
Good Manufacturing Practices & Prereqs	Records, Implementation and Monitoring
Biological FS Hazards	Auditing
Chemical, Physical, Economic FS Hazards	Environmental Monitoring Programs & Costs
Preliminary Steps in Developing a FSP
Resources for Preparing FSPs
Hazard Analysis & Preventive Controls Determination
Process Preventive Controls
Food Allergen Preventive Controls
Sanitation Preventive Controls
Supply-Chain Preventive Controls
Verification & Validation Procedures
Record-Keeping Procedures
Recall Plans
Regulation Overview
Environmental Monitoring Programs

Table notes Food Safety Plan (FSP)