Preventive Controls for Human Food Courses

Virtual FSPCA Training for Hazard Analysis and Risk-Based Preventive Controls

This open enrollment course (currently being offered virtually) 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.