FSPCA Preventive Controls for Human Food 2.0 (PCQI Training)
What you'll gain from this course
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integrates information from the FDA's recently issued Hazard Analysis and Risk-Based Preventive Controls for Human Food draft guidance including updates to the hazard analysis course chapter which now includes use of the FDA’s Appendix 1 – Known or Reasonably Foreseeable Hazards and updates to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.
Learning Outcomes
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
- Identify the responsibilities of a Preventive Controls Qualified Individual (PCQI)
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). FSPCA Home | Institute for Food Safety and Health (IFSH) | Illinois Institute of Technology (iit.edu)
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.
Technology Requirements:
Participants must join the training using their own individual computer or device to meet participation and assessment requirements. Devices cannot be shared between multiple participants. To support engagement and interactive learning, participants must join with both video and microphone enabled throughout the session.
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.
If you have any questions or concerns regarding these requirements, please contact our training team at [email protected].
Computer & Internet Connection:
Participants will need reliable access to a computer with a stable internet connection. High speed broadband (LAN, cable, or DSL) is recommended.
Compatible Web Browsers:
The following browsers are supported: Chrome, Edge, Safari and Firefox.
Accommodations
NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact us at [email protected] prior to your class.
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