TRAINING

Preventive Control for Human Food

FDA Approved Curriculum Training: FSPCA Preventive Controls for Human Food

Designed for the Preventive Controls Qualified Individual (PCQI)  A PCQI is a professional who can manage a Food Safety Plan at a facility in accordance with the U.S. FDA’s Food Safety Modernization Act. Join us for this 2.5 day training program that has been designed and developed by the Food Safety Preventative Controls Alliance (FSPCA) for the PCQIs in the food and beverage industry.

At the end of this training program, participants will be able to:

• Discuss 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

Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by AFDO after attending this training program.

Duration: 2.5 Days/20 hours  

Course Fee $899.00 for the first person and $849.00 for each person thereafter.

Training curriculum for Preventive Controls Qualified Individual

This course has been designed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA. It is taught by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course.

Participants will receive their official FSPCA Preventive Controls Qualified Person certificate issued by IFPTI

Course Agenda

• Chapter 1: Introduction to Course and Preventive Controls
• Chapter 2: Food Safety Plan Overview
• Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
• Chapter 4: Biological Food Safety Hazards
• Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
• Chapter 6: Preliminary Steps in Developing a Food Safety Plan
• Chapter 7:  Resources for Food Safety Plans
• Chapter 8: Hazard Analysis and Preventive Controls Determination
• Chapter 9: Process Preventive Controls
• Chapter 10: Food Allergen Preventive Controls
• Chapter 11: Sanitation Preventive Controls
• Chapter 12: Supply Chain Preventive Controls
• Chapter 13: Verification and Validation Procedures
• Chapter 14: Record-keeping Procedures
• Chapter 15: Recall Plan
• Chapter 16: Regulation Overview—cGMP and Hazard Analysis and Risk Based