FSPCA Preventive Controls for Human Food 2.0 (PCQI Training)

FSPCA Preventive Controls for Human Food 2.0 (PCQI Training)

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The Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) are 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” who has “successfully completed training in the development and application of risk-based preventive controls” at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or be 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.” 

Version 2.0 Updates  
  

• Version 2.0 of the PCHF curriculum integrates information from the FDA's recently issued Hazard Analysis and Risk-Based Preventive Controls for Human Food draft guidance including updates to the hazard analysis course chapter which now includes use of the FDA’s Appendix 1 – Known or Reasonably Foreseeable Hazards and updates to the allergen chapter which now includes sesame. 
    

• This updated version of the course helps those who operate primarily under HACCP by improving the linkage between Preventive Controls and HACCP. 

 

In this interactive web-based, live instructor-led training, we have incorporated a number of 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. 

 

Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by the Association of Food and Drug Officials (AFDO) after attending this training program. 

 

Who should Attend 

Those responsible for performing or overseeing the preparation of the food safety plan.

 

Prerequisites  

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

FSPCA Intentional Adulteration - Conducting Vulnerability Assessments (Food Defense)

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This virtual, instructor-led training course is delivered in one day (total 6.5 contact hours) 

This course will provide participants with the knowledge to implement the requirements of conducting a vulnerability assessment under the Mitigation Strategies to Protect Food Against Intentional Adulteration (IA) regulation of the U.S. Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of the 2011 Food Safety Modernization Act (FSMA).

The Mitigation Strategies to Protect Food Against Intentional Adulteration regulation (referred to as the IA rule) is aimed at preventing intentional adulteration from acts intended to cause wide-scale public health harm, including acts of terrorism targeting the food supply. The regulation requires that certain activities must be completed by a “food defense qualified individual” who has successfully completed training in the conduct of a vulnerability assessment (21 CFR 121.4). 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 “food defense qualified individual” responsible for conducting a vulnerability assessment.

The IA rule does not specify a particular method that you must use to conduct your vulnerability assessment. Two potential methods that can be used are the Key Activity Type (KAT) and/or the Three Fundamental Elements methods. If modifications to the KAT method are used or planned, or the Three Fundamental Elements method, then this course would provide valuable insights.

The IA Conducting Vulnerability Assessments using Key Activity Types online course is strongly recommended before taking this course.

This is an interactive web-based, live instructor-led training.  All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.

FSPCA Food Traceability Rule (FTR)

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The FDA Final Rule on Requirements for Additional Traceability Records for Certain Foods, also known as the Food Traceability Rule (FTR), was the final rule promulgated under the Food Safety Modernization Act (FSMA). The FTR established additional recordkeeping requirements for persons who manufacture, process, pack, or hold foods included on the Food Traceability List (FTL). The FTL includes a broad variety of commodities and manufactured products. Industry compliance with the requirements in the FTR will allow for faster identification and rapid removal of potentially contaminated food from the market, resulting in fewer foodborne illnesses and/or deaths. This course was developed by the FSPCA for segments of the food industry that must comply with the FTR. This curriculum provides participants with knowledge on the FTR and approaches to developing and implementing food traceability practices. 

  

The FTR curriculum was designed by regulatory, academia, and industry professionals and developed with funding from FDA as part of the FSPCA. 

 

The FSPCA training materials include the training manual with slides, explanations of key terms and concepts, exercises, and reference materials. 

 

What this course covers  

The training will address the regulatory requirements of the FDA Food Traceability Rule (FTR) and discuss considerations for implementing food traceability programs and procedures. 

 

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 on the eLearning portal. You will need to access the portal in order to successfully complete the course. 

 

This course is taught by FSPCA-trained Lead Instructors. Participants will receive an official certificate issued by the Association of Food and Drug Officials (AFDO) after attending this training program. 

 

The FTR curriculum was designed by regulatory, academia, and industry professionals and developed with funding from FDA as part of the FSPCA. 

 

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

 

Who should Attend 

• The target audience for the FSPCA Food Traceability Rule Training for the Food Industry curriculum is firms that manufacture, process, pack, or hold FTL foods and must comply with the Food Traceability Rule, including domestic and foreign firms along the farm-to-table continuum for foods produced for U.S. consumption. This includes farms (produce, aquaculture, eggs), distribution, manufacturing, retail food establishments, and restaurants. 

• Individuals in academia, government, or service providers to the food industry, may also find this course useful.