Preventive Controls for Human Foods



New Food Safety Modernization Act (FSMA) regulations require that certain food safety related activities, such as the management of  food safety plans, must be completed by a "preventive controls qualified individual" (PCQI) who has "successfully completed training in the development and application of risk-based preventive controls".  

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.
This course developed by the FSPCA is the "standardized curriculum" recognized by FDA and fulfills the FSMA requirement for a PCQI (Preventive Controls Qualified Individual).
Under the Preventive Controls for Human Food rule, the responsibilities of a “preventive controls qualified
individual” include to oversee or perform 1) preparation of the Food Safety Plan, 2) validation of the preventive controls, 3) records review, 4) reanalysis of the Food Safety Plan, and other activities as appropriate to the food. See § 117.180 and 507.53 for more details.
Join us for this training that is certified and approved by the Food Safety Preventive Controls Alliance (FSPCA) and the FDA. The class will be taught by a FSPCA Lead Instructor.
Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate after the class.

Course Outline
  • Introduction to Course
  • Food Safety Plan Overview
  • Good Manufacturing Practices and Other Prerequisite Programs
  • Biological Food Safety Hazards
  • Chemical, Physical, and Economically Motivated Food Safety Hazards
  • Preliminary Steps in Developing a Food Safety Plan
  • Hazard Analysis and Preventive Controls Determination
  • Process Preventive Controls
  • Food Allergen Preventive Controls
  • Sanitation Preventive Controls
  • Supply Chain Preventive Controls
  • Verification and Validation Procedures
  • Record-keeping Procedures
  • Recall Plan
  • Regulation Overview—cGMP and Hazard Analysis and Risk Based
What previous students are saying about this class:
  • "Answered longstanding questions; will allow me to assume the role left by predecessor"
  • "All information was relevant in understanding and implementing new, changing regulations in the industry"
  • "The class is very interactive and fun"
Dates & Time:
Two dates to choose from:
  • February 19-21, 2019
  • June 19-21, 2019
Day 1: 8:00 am - 5:00 pm
Day 2: 8:00 am - 5:00 pm
Day 3: 8:00 am - 12:00 pm
$60 for members of the Specialty Crop industry.
You are a member of the Specialty Crop industry if:
At least 51% of what you grow is part of the specialty crop industry
At least 51% of the ingredients in your product(s) you manufacture is part of the specialty crop industry
What constitutes a Specialty Crop? Click here to see a list of USDA Specialty Crops: What is a Specialty Crop USDA.pdf
Not part of the Specialty Crop industry? Give us a call or an email to find out more.
This fee includes Participant Manual, Exercise workbook, $50 certificate fee, lunch and refreshments.
Cathy Carlson
Nettie Drake
COS Tulare Center
4999 E. Bardsley Ave.
Tulare, Ca 93274
Building B, Room 224
Registration for Class:
Registration will be open by December 1.
Please contact us at 559.688.3130 or
Last Updated: 11/2/2018 8:40 AM