Food Safety Training
FSPCA Preventive Controls for Human Food Participant Course Version 2.0
June 10 - 12, 8am-5pm
(ends at 2pm on June 12)
Does your company need a Preventive Controls Qualified Individual (PCQI) on staff to fulfill the requirements of the Preventive Controls for Human Food regulation of the Food Safety Modernization Act (FSMA)?
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."
This rule states that every human food manufacturer, except for the very smallest (who have modified requirements) must have a PCQI develop and implement your facility’s food safety plan and other key tasks (See 21CFR117.180 (c) (1)).
This course, developed by the Food Safety Preventive Controls Alliance (FSPCA) and led by a Lead FSPCA instructor, is the standardized curriculum recognized by the FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” Participants will receive a certificate of completion directly from the FSPCA after completing the course.
This course was revised to Version 2.0 in 2025. The updated version addresses important updates in FDA guidance documents; PCQIs will need this knowledge to keep their Food Safety Plans up-to-date.
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