Online Preventive Controls for Human Food PCQI Training 2.0

COURSE DESCRIPTION

The Current Good Manufacturing Practice (cGMP), Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation is intended to ensure the safe manufacturing, processing, packing, and holding of food products for human consumption in the United States.

This regulation requires that certain activities be performed by a Preventive Controls Qualified Individual (PCQI) 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 by the FDA, or who is otherwise qualified through job experience.

This course, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the standardized curriculum recognized by the FDA. Successful completion of this course is one way to meet the requirements for a PCQI.

TARGET AUDIENCE 

This course is intended for companies that manufacture, process, pack, or hold human food and must comply with the Preventive Controls for Human Food regulation under the Food Safety Modernization Act (FSMA). It is especially relevant for small and medium-sized businesses. Individuals in academia or government may also find this course useful.

COURSE OVERVIEW 

This standardized, industry-oriented training provides participants with the knowledge necessary to develop a Food Safety Plan in compliance with the Preventive Controls for Human Food regulation.
The course content focuses on food safety activities and documentation required to create and implement a preventive controls-based Food Safety Plan.

Training materials include the FSPCA participant manual, presentation slides, explanations of key terms and concepts, practical exercises using Food Safety Plan examples, an exercise workbook, and reference materials. These materials are designed to meet the training requirements outlined in 21 CFR 117.180(c)(1) for individuals responsible for Food Safety Plan activities.

PURPOSE

To explore the regulatory requirements of the U.S. Food and Drug Administration’s (FDA) Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation.

COURSE GOAL

To develop a Food Safety Plan and implement preventive controls to mitigate and control identified food safety hazards.