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FSPCA Preventive Controls for Human Food

To comply with the FDA Food Safety Modernization Act (FSMA) Preventive Controls for Human Food regulation, each covered food facility must have at least one Preventive Controls Qualified Individual (PCQI) to prepare and oversee the written food safety plan to ensure the preventive controls are capable of controlling identified hazards. One way to become a PCQI is to take the Preventive Controls for Human Food course that is recognized by FDA.
Join us for this 2.5-day FDA recognized course developed by the Food Safety Preventive Controls Alliance (FSPCA) for the PCQI in the food industry. You will learn how to develop a risk-based Food Safety Plan and implement preventive controls to help mitigate and control hazards specific for your product and process. At the end of this course, you will be able to discuss Good Manufacturing Practices (GMP) and other Prerequisite Programs, conduct hazard analysis and determine preventative controls (process, food allergen, sanitation and supply-chain controls), verification, validation, recall plan and record keeping requirements. The following agenda is covered during this course, including peer interaction in a live classroom environment, frequent opportunities for review, and classroom exercises designed to provide learning opportunities for understanding the Preventive Controls for Human Food regulation requirements.

Agenda

Day one (8:30 am – 5:00 pm)
  • Chapter 1 - Introduction to Course and Preventive Controls
  • Chapter 2 - Food Safety Plan Overview
  • Chapter 3 - Good Manufacturing Practices and Other Prerequisite Programs
  • Chapter 4 - Biological Food Safety Hazards
  • Chapter 5 - Chemical, Physical and Economically Motivated Food Safety Hazards
  • Chapter 6 - Preliminary Steps in Developing a Food Safety Plan
  • Chapter 7 - Resources for Preparing Food Safety Plans
    Day Two (8:30 am - 5:00 pm)
  • Chapter 8 - Hazard Analysis and Preventive Controls Determination
  • Chapter 9 - Process Preventive Controls
  • Chapter 10 - Food Allergen Preventive Controls
  • Chapter 11 - Sanitation Preventive Controls
  • Chapter 12 - Supply-chain Preventive Controls
    Day Three (8:30 am - 15:00 pm)
  • Chapter 13 - Verification and Validation Procedures
  • Chapter 14 - Record-keeping Procedures
  • Chapter 15 - Recall Plan
  • Chapter 16 - Regulation Overview - cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
The course is taught by FSPCA Lead Instructors to deliver the FDA-recognized “standardized curriculum”. After successful completion of this training program, you will receive an official FSPCA “Preventive Controls for Human Food” certificate issued by the Association of Food and Drug Officials (AFDO), which is one way to fulfill the FDA requirements for a “Preventive Controls Qualified Individual” (PCQI).

The course fee includes course materials (participant manual with all presentation slides and lesson content, food safety plan templates, fillable food safety plan forms, resource materials and exercise workbook), and an official PCQI certificate recognized by U.S. FDA.
If you wish to take this course, but cannot attend in person, or to request onsite training at your facility, please contact us