Preventive Controls for Human Food Courses (NC Regional Courses)


FSPCA Training for Hazard Analysis and Risk-Based Preventive Controls

This 3-day open enrollment course has been developed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA. The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” (PCQI). This course is the “standardized curriculum” recognized by FDA. Successfully completing this course is one way to meet the requirements for a PCQI.

Compliance with this rule began September, 2016. The final compliance date for very small businesses is September, 2018. In addition to the hands-on material developed by the FSPCA, this course will also focus on important aspects of prerequisite programs, such as GMPs, how to write a Standard Operating Procedures (SOPs), as well as integrating your HACCP plan into a Preventive Controls Food Safety Plan.

This course is subsidized by the Golden Leaf Foundation and is intended for small and medium-sized food processors.