Preventive Controls for Human Food Course

Successfully completing this course is one way to meet the requirements for a “Preventive Controls Qualified Individual (PCQI).” Each participant will receive official FSPCA course book.

After completing this course, participants will be able to:
• Define the most important Food Safety terms
• Biological, Chemical, Physical & Economically Motivated Food Safety Hazards, and appropriate control measures for these hazards
• Understand how to develop and implement Good Manufacturing Practices and other Prerequisite Programs which must be in place for a Food Safety Plan to be effective
• Understand the difference between a HACCP Plan and Food Safety Plan, and how to identify & bridge the gaps between your HACCP Plan and the FSMA requirements
• Explain the Preliminary Steps in Developing a Food Safety Plan
• Explain the components of a Food Safety Plan
• Understand how to create, implement, and manage a Food Safety Plan
• Understand the FSMA requirements – cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food

Who Should Attend?
• QA Directors, Managers and Supervisors
• QA Directors, Managers and Supervisors
• Food Safety Managers
• Operations Managers
• SQF/BRC Practitioners and Auditors
• FDA Inspectors

About this Course
• The FSPCA (Food Safety Preventive Controls Alliance) Preventive Controls for Human Food course is the “standardized curriculum” recognized by FDA.
• This course is administered by PSPCA-certified Lead Instructors.
• Successfully completing this course is one way to meet the requirements for a “Preventive Controls Qualified Individual (PCQI).”
• Participants who successfully complete this 3-day Preventive Controls for Human Food training, and learning assessment(s) will receive FSPCA Certificate of Completion

Course Fee: $695.00 per participant

Sign up today! Ask about our Group Discounts Program.

Contact us