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Preventive Controls for Human Foods Training with PCQI Certificate


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 exercise will test your understanding of the training material and will including 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.


All seminar registrations are per person.