FSPCA Preventive Controls for Human Food (PCQI Training)
Virtual Learning – 22 hours
Course Overview
Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available. Contact us for more information!
The Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) are 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” 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 as adequate by FDA or be otherwise qualified through job experience to develop and apply a food safety system”.
This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Version 2.0 Updates
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Version 2.0 of the PCHF curriculum integrates information from the FDA's recently issued Hazard Analysis and Risk-Based Preventive Controls for Human Food draft guidance including updates to the hazard analysis course chapter which now includes use of the FDA’s Appendix 1 – Known or Reasonably Foreseeable Hazards and updates to the allergen chapter which now includes sesame.
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This updated version of the course helps those who operate primarily under HACCP by improving the linkage between Preventive Controls and HACCP.
In this interactive web-based, live instructor-led training, we have incorporated a number of group activities that require us to utilize breakout rooms for group work and discussions. These types of activities reinforce better knowledge transfer and allow our learners to share experiences and knowledge. All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.
This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by the Association of Food and Drug Officials (AFDO) after attending this training program.
You will receive a hard copy of the course materials prior to the first day of the webinar. The courier service requires a physical address, they are not able to deliver to a PO Box address. You will be able to confirm these details during your registration.
Who should Attend
Those responsible for performing or overseeing the preparation of the food safety plan.
Prerequisites
An understanding of Current Good Manufacturing Practices (cGMPs) will be beneficial.
Course Objective
At the end of the program, learners will be able to:
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Discuss current Good Manufacturing Practices and Prerequisite Programs
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Conduct hazard analysis and determine preventive controls
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Define process, food allergen, sanitation and supply chain preventive controls
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Discuss verification, validation, recall and recordkeeping requirements
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Identify the responsibilities of a Preventive Controls Qualified Individual (PCQI)
Partners
The Food Safety Preventive Controls Alliance (FSPCA) is a broad-based public private alliance consisting of industry, academic and government stakeholders whose mission is to develop curricula, and training and outreach programs to support compliance with the prevention-oriented standards of the Food Safety Modernization Act (FSMA).
Computer and Internet Connection:
Each learner requires the internet, a computer with a built-in microphone and speakers, as well as sufficient bandwidth (512 Kbps).
Participant attendance and engagement will be monitored throughout the entire course. Course participants are only eligible for the FSPCA Participant Certificate of Training if they are present for all FSPCA modules, as confirmed by Lead Instructor and/or Course Monitor. The entire virtual delivery of the course will be recorded. The recording will be made available to the FSPCA upon request.
Accommodations
NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact us at nsftraining.na@nsf.org
Additional Recommended Courses
FSPCA Intentional Adulteration - Conducting Vulnerability Assessments (Food Defense)
Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available. Contact us for more information!
This virtual, instructor-led training course is delivered in one day (total 6.5 contact hours)
This course will provide participants with the knowledge to implement the requirements of conducting a vulnerability assessment under the Mitigation Strategies to Protect Food Against Intentional Adulteration (IA) regulation of the U.S. Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of the 2011 Food Safety Modernization Act (FSMA).
The Mitigation Strategies to Protect Food Against Intentional Adulteration regulation (referred to as the IA rule) is aimed at preventing intentional adulteration from acts intended to cause wide-scale public health harm, including acts of terrorism targeting the food supply. The regulation requires that certain activities must be completed by a “food defense qualified individual” who has successfully completed training in the conduct of a vulnerability assessment (21 CFR 121.4). This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “food defense qualified individual” responsible for conducting a vulnerability assessment.
The IA rule does not specify a particular method that you must use to conduct your vulnerability assessment. Two potential methods that can be used are the Key Activity Type (KAT) and/or the Three Fundamental Elements methods. If modifications to the KAT method are used or planned, or the Three Fundamental Elements method, then this course would provide valuable insights.
The IA Conducting Vulnerability Assessments using Key Activity Types online course is strongly recommended before taking this course.
This is an interactive web-based, live instructor-led training. All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.
FSPCA Preventive Controls for Animal Food (PCQI Training)
This virtual, instructor-led training course is delivered over 2.5 days (total 20 contact hours) on consecutive training days as follows:
Training Day One: 8:00 am – 5:00 pm
Training Day Two: 8:00 am – 5:00 pm
Training Day Three: 8:00 am – 1:00 pm
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for animal consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls or is otherwise qualified through job experience to develop and apply a food safety system”.
This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Join us for this 2.5-day training program that has been designed for the PCQI and meets the FDA requirements for FSMA training.
In this interactive web-based, live instructor-led training, we have incorporated several group activities that require us to utilize breakout rooms for group work and discussions. These types of activities reinforce better knowledge transfer and allow our learners to share experiences and knowledge.
All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.
This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
You will receive a hard copy of the course materials prior to the first day of the webinar. The courier service requires a physical address, they are not able to deliver to a PO Box address. You will be able to confirm these details during your registration.
Who should Attend
The course is applicable to facilities that are to comply with Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals. Individuals who need to understand and comply with the CGMP requirements will benefit by taking the course.
Prerequisites
An understanding of Current Good Manufacturing Practices (cGMPs) will be beneficial.
FSPCA Preventive Controls for Human Food (PCQI Training)
Looking to train your team? You might benefit from private training.
Registering more than 5 people? You might benefit from private training.
Let us come to you! Onsite or virtual private training available. Contact us for more information!
The Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) are 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” 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 as adequate by FDA or be otherwise qualified through job experience to develop and apply a food safety system”.
This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Version 2.0 Updates
-
Version 2.0 of the PCHF curriculum integrates information from the FDA's recently issued Hazard Analysis and Risk-Based Preventive Controls for Human Food draft guidance including updates to the hazard analysis course chapter which now includes use of the FDA’s Appendix 1 – Known or Reasonably Foreseeable Hazards and updates to the allergen chapter which now includes sesame.
-
This updated version of the course helps those who operate primarily under HACCP by improving the linkage between Preventive Controls and HACCP.
In this interactive web-based, live instructor-led training, we have incorporated a number of group activities that require us to utilize breakout rooms for group work and discussions. These types of activities reinforce better knowledge transfer and allow our learners to share experiences and knowledge. All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.
This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by the Association of Food and Drug Officials (AFDO) after attending this training program.
You will receive a hard copy of the course materials prior to the first day of the webinar. The courier service requires a physical address, they are not able to deliver to a PO Box address. You will be able to confirm these details during your registration.
Who should Attend
Those responsible for performing or overseeing the preparation of the food safety plan.
Prerequisites
An understanding of Current Good Manufacturing Practices (cGMPs) will be beneficial.