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FSPCA Preventive Controls for Animal Food (PCQI Training)

Dates

Times

22 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% off
  • Membership Pricing: 15% off
  • Regular Pricing: $999 USD

Availability

Dates

Times

22 hours

Location

Virtual Learning

Prices

  • Early Bird Pricing: 10% off
  • Membership Pricing: 15% off
  • Regular Pricing: $999 USD

Availability

Private Team Training

This course is available for Private Team Training; for groups of six or more participants this training option could be more cost-effective.
Learn More About our Private Training

Program Description

This virtual, instructor-led training course is delivered over 2.5 days (total 20 contact hours) on consecutive training days as follows:

Training Day One: 8:00 am – 5:00 pm
Training Day Two: 8:00 am – 5:00 pm
Training Day Three: 8:00 am – 12:00 pm

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for animal consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls or is otherwise qualified through job experience to develop and apply a food safety system”. 

This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”

Join us for this 2.5-day training program that has been designed for the PCQI and meets the FDA requirements for FSMA training.

In this interactive web-based, live instructor-led training, we have incorporated several group activities that require us to utilize breakout rooms for group work and discussions. These types of activities reinforce better knowledge transfer and allow our learners to share experiences and knowledge. 

All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.

This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.

You will receive a hard copy of the course materials prior to the first day of the webinar. Please confirm the mailing address and telephone number within 24 hours of where you would like the course materials to be sent by emailing acrewson@nsf.org to ensure the course material arrives on time for your course. The courier service requires a physical address, they are not able to deliver to a PO Box address.

Who should Attend

The course is applicable to facilities that are to comply with Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals. Individuals who need to understand and comply with the CGMP requirements will benefit by taking the course.

Prerequisites

An understanding of Current Good Manufacturing Practices (cGMPs) will be beneficial.

Course Objective

At the end of the program, learners will be able to: 

  • Discuss current Good Manufacturing Practices and Prerequisite Programs 

  • Conduct hazard analysis and determine preventive controls 

  • Define process, food allergen, sanitation and supply chain preventive controls 

  • Discuss verification, validation, recall and recordkeeping requirements 

 

Partners 

The Food Safety Preventive Controls Alliance (FSPCA) is a broad-based public private alliance consisting of industry, academic and government stakeholders whose mission is to develop curricula, and training and outreach programs to support compliance with the prevention-oriented standards of the Food Safety Modernization Act (FSMA). 

 

Computer and Internet Connection: 

Each learner requires the internet, a computer with a built-in microphone and speakers, as well as sufficient bandwidth (512 Kbps).  

Participant attendance and engagement will be monitored throughout the entire course. Course participants are only eligible for the FSPCA Participant Certificate of Training if they are present for all FSPCA modules, as confirmed by Lead Instructor and/or Course Monitor. The entire virtual delivery of the course will be recorded. The recording will be made available to the FSPCA upon request. 

 

Accommodations 

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class. 

Additional Recommended Courses

HACCP for Manufacturing Food Packaging Materials

The food safety risks and controls for a food packaging manufacturing facility are different from those for food processors. Whether you manufacture flexible packaging, rigid plastics, cartons, cut and stack labels, or glass or composite cans, this training provides the knowledge, skills and confidence to apply the Codex 12 steps to HACCP to develop, implement and maintain a HACCP-based food safety management system.

What this course covers

  • Assess a process flow for your operation

  • Use a decision tree to identify process controls and critical control points (CCPs)

  • Examine shared HACCP plan models for various packaging materials

  • Work through a documentation framework for developing HACCP plans, with demonstration of forms and templates for an identified packaging product and manufacturing process

  • Discuss implementation strategies

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

This course satisfies the HACCP training requirement for the Global Food Safety Initiative (GFSI) benchmarked standards (BRCGS, SQF, FSSC 22000, etc.).

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

Prerequisites

Working knowledge of the food packaging industry is essential. A good understanding of food safety principles is beneficial.

NSF Food Equipment Certification: Understanding Compliance for Design Success

TRAIN YOUR TEAM: Licenses can be purchased individually or in bulk. Bulk pricing discounts are available for eLearning licenses when training five or more team members. The more you purchase, the more you save.

Bulk Licenses

1-4 User Licenses: *regular price of the course*

5-10 User Licenses: 10% off

Members: 15% off

If you are interested in purchasing 10+ user licenses, please email us at nsftraining.na@nsf.org for additional bulk pricing.

This online course will take approximately 4 hours to complete. You can start, stop, and pause at any time, progressing through the course at your own pace.

Are you involved in the design, manufacturing, regulation or use of food equipment? Gain a competitive edge and ensure compliance with the industry-leading NSF Food Equipment standards through our self-paced online training program. This self-paced online learning program provides a flexible and convenient way to gain knowledge in the NSF Food Equipment core standards (2, 51 and 170).

Enroll to participate in this comprehensive course that equips you with the knowledge and skills needed to navigate NSF food equipment requirements and certification.

Click here for a preview of this self-paced course!

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

HACCP for Warehousing and Distribution Operations

As an effective, dependable participant in the food supply chain you must have a solid food safety management system. This program gives you the tools to achieve that and teaches you how to develop, implement and maintain a robust HACCP food safety system.

What this course covers

  • Write a standard operating procedure (SOP) for receiving

  • Assess a process flow diagram

  • Conduct a hazard analysis

  • Conduct a gap analysis for facility security

This course concludes with an online examination, which may be written at the end of the training course.

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

Prerequisites

A good understanding of Good Distribution Programs is beneficial.