Preventive Controls for Human Foods Training with Preventive Controls Qualified Individuals (PCQI) Certification
Using the Official Food Safety Preventive Controls Alliance (FSPCA) Training Curriculum Recognized by the US Food & Drug Administration (FDA)
Presented by EAS Independent Consultant, Elise Forward
New dates to be announced soon
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 (PCQI)”. This course was developed by Food Safety Preventive Controls Alliance (FSPCA) as the “standardized curriculum” recognized by FDA. Successfully completing this course is the recommended way to meet the FDA requirement that each food manufacturing facility producing any type of human food to be sold in the US market must have a food safety plan overseen and managed by a PCQI.
The training will cover detailed scientific and practical information on the hazards associated with foods, food ingredients, raw materials, packaging and processing as well as the requirements of the PCHF regulation. Working exercises will test your understanding of the training material and will include being required to draft certain parts of the PCHF-required Risk-based Hazard Analysis incorporating Preventive Controls. Students are required to download and review their own copy of the participant manual, accessed here, prior to the start of the course. Participant worksheets and exercises will be electronically provided throughout the training workshop.
Upon satisfactory course completion, students will receive an official FSPCA and FDA-recognized certificate documenting the successful completion of the training workshop.
Topics for the Preventive Controls for Human Foods Workshop include:
- Food Safety Plans
- Biological Food Safety Hazards
- Good Manufacturing Practices and Other Prerequisite Programs
- Chemical, Physical and Economically Motivated Food Safety Hazards
- Preliminary Steps in Developing a Food Safety Plan
- Resources for Developing Food Safety Plans
- Risk-Based Hazard Analysis with Preventive Controls Determination
- Process Preventive Controls
- Food Allergen Preventive Controls
- Sanitation Preventive Controls
- Environmental Monitoring and Hygienic Zoning
- Supply-Chain Preventive Controls
- Verification and Validation Procedures
- Record-Keeping Procedures
- Recall Plans
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About the Presenter
Elise Forward has more than 20 years’ experience in food safety and quality management, spanning HACCP plan/food safety plan development, assessment for regulatory compliance of food safety/HACCP plans, regulatory and private certification audits, supplier management, the FDA FSVP regulation, allergen management, auditing, recalls, labeling, as well as multiple GFSI standards, Kosher, organic, fair trade, and sustainability standards. She has worked with small, medium, and large food manufacturing companies as well as food producers on many continents. Her passion is food safety and teaching the Preventive Controls training workshops as well as providing consulting assistance on best practices for supply chain management and swapping allergen stories.