FSMA Kurse

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based 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 domestic and international food facilities (i.e., food manufactures, processors, packers and distributors) that are registered with the FDA to develop and implement a Food Safety Plan that complies with the requirements and that certain activities must be completed by a "Preventive Controls Qualified Individual" (PCQI).The PCQI course for human food was developed by the Food Safety Preventive Controls Alliance (FSPCA) and is the only "standardized curriculum" recognized by the Food and Drucg Administration (FDA).The Food Safety Preventive Controls Alliance is a broad-based public-private alliance, consisting of key industry, academic and government stakeholders, whose mission is to support safe food production by developing a nationwide core curriculum, training and outreach programs to assist companies producing human and animal food in complying with the preventive controls regulations that are part of the Food Safety Modernization Act.This 3-days course will help the participants to meet the FDA’s PCQI training requirements, understand the requirements of the Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food, and develop and implement the Food Safety Plan according to the Preventive Controls Human Food regulation (21CFR Part 117).

Die Verordnung Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food soll die sichere Herstellung, Verarbeitung, Verpackung und Lagerung von Lebensmitteln für den menschlichen Verzehr in den Vereinigten Staaten sicherstellen. Sie verpflichtet inländische und internationale Lebensmittelbetriebe (Hersteller, Verarbeiter, Verpacker und Distributoren), die bei der FDA registriert sind, dazu, einen Lebensmittelsicherheitsplan zu entwickeln und umzusetzen, der allen Anforderungen entspricht. Bestimmte Tätigkeiten müssen dabei von einer „Preventive Controls Qualified Individual“ (PCQI) durchgeführt werden.Der PCQI-Kurs für Lebensmittel wurde von der Food Safety Preventive Controls Alliance (FSPCA) entwickelt und ist das einzige von der Food and Drug Administration (FDA) anerkannte „standardisierte Curriculum“.Die Food Safety Preventive Controls Alliance ist eine öffentlich-private Initiative aus Industrie, Wissenschaft und Behörden. Ihr Ziel ist es, durch ein landesweit einheitliches Curriculum sowie durch Trainings- und Informationsprogramme Unternehmen dabei zu unterstützen, die für die Lebensmittelsicherheit relevanten Vorgaben des Food Safety Modernization Act einzuhalten.Dieser dreitägige Kurs hilft den Teilnehmenden, die PCQI-Schulungsanforderungen der FDA zu erfüllen, die Anforderungen der Good Manufacturing Practice sowie der Gefahrenanalyse und der risikobasierten Präventivkontrollen zu verstehen und einen Lebensmittelsicherheitsplan gemäß der Preventive Controls for Human Food-Regelung (21 CFR Part 117) zu entwickeln und umzusetzen.

This course is designed to equip participants with the knowledge needed to carry out a vulnerability assessment in accordance with the U.S. Food and Drug Administration’s (FDA) Mitigation Strategies to Protect Food Against Intentional Adulteration (IA) regulation.This regulation is part of a broader set of rules and guidance that enforce the 2011 Food Safety Modernization Act (FSMA), which emphasizes safe food practices. The IA rule specifically targets the prevention of intentional adulteration aimed at causing widespread harm to public health, including acts of terrorism directed at the food supply. Under this regulation, certain activities must be performed by a “Food Defense Qualified Individual” who has successfully completed training in conducting a vulnerability assessment.This course, developed by the Food Safety Preventive Controls Alliance (FSPCA), serves as the FDA-recognized “standardized curriculum.” Completing this course is one approved way to become a “Food Defense Qualified Individual” responsible for conducting vulnerability assessments. The courses are led by FSPCA-trained Lead Instructors, who are skilled in delivering the FDA-recognized standardized curriculum.

This course has been developed by SGS for the benefit of clients wishing to understand the FSSC 22000 Certification Scheme and its requirements. On 1st May 2026 FSSC released an updated version from v6 to v7. This course aims to provide learners with an overview of the main changes from FSSC 22000 v6 to v7, including all major “new” and “enhanced” requirements, key process updates and changes to categories and subcategories.Prior KnowledgePrior to attending this training course, learners should have a good understanding of their food safety management system documents related to the requirements of the scheme.Course CertificationOn completion of this course learners will be issued with a “Certificate of Attendance”.

This course has been developed by SGS for the benefit of clients wishing to understand the FSSC 22000 Certification Scheme and its requirements.  In May 2026, the scheme was substantially updated from version 6 (v6) to version 7 (v7). This course aims to assist organisations and individuals to understand the new and updated requirements under FSSC 22000 v7 and ISO 22003:2022, identifying and reviewing the specific requirements for Food Fraud Mitigation Food Defense and Food Safety Culture.Prior KnowledgePrior to attending this training course, learners should have (but not essential) sufficient knowledge of the following food safety management principles and concepts: Implementing or operating a management system within a food sector context. This includes schemes such as FSSC 22000, ISO 22000 and/or other schemes which include management system components.Knowledge of prerequisite programs (PRPs) as specified in ISO 22002-1.The principles of HACCP as defined by Codex Alimentarius Commission.Course CertificationOn completion of this course, learners will be issued with a “Certificate of Attendance”.

This course has been developed by SGS for the benefit of learners wishing to understand how to internally audit against FSSC 22000 and its requirements. In May 2026, the scheme was updated from Version 6 to Version 7. This training provides learners with the knowledge and skills required to perform an internal audit of part of a FSMS against FSSC 22000 v7 and ISO 22000:2018, in accordance with ISO 19011:2026, ISO 22002-1:2025, as applicable and contribute to the continual improvement of the management system.Prior KnowledgeThis course is designed ideally for experienced food safety professionals with an understanding of the management systems approach to food safety.  Prior to attending this training course, learners should have, but it is not essential, sufficient knowledge of the following food safety management principles and concepts to ensure that this training is as beneficial as possible.Management principles and concepts:- Plan-Do-Check-Act (PDCA) cycle,Food safety management concepts, including:- HACCP Principles- Hazard analysis- Hazard and risk assessment, and management etc.- The relationship between food safety management, customer satisfaction and customer food safety requirements.Commonly used food safety management terms and definitions, as given in ISO 22000:2018 and FSSC v7.FSSC version 7 and ISO 22000:2018:- The requirements of FSSC version 7 and ISO 22000:2018 which may be gained by completing a Foundation Training course or equivalent.Course CertificationOn completion of this course learners will be issued with a “Certificate of Attendance”.

This course aims to provide learners who have an existing, basic knowledge of the Food Safety Management System (FSMS), with an understanding of the management systems approach and related requirements, and to provide a basis for learners who wish to implement an FSMS. The FSMS discussed in this course is based on the requirements of the FSSC 22000 Certification Scheme. In May 2026, the scheme was updated from Version 6 to Version 7.Prior KnowledgeManagement System based on the process approach that incorporates the Plan-Do-Check-Act (PDCA) cycle and risk-based thinking.The core elements of a management system and the interrelationship between management responsibility and commitment, policy, planning, implementation, measurement, review and continual improvement.The framework of the Food Safety Management System:- HACCP Principles- ISO 22000:2018 Food Safety Management System- Prerequisite Programmes (PRPs)Course CertificationOn completion of this course learners will be issued with a “Certificate of Attendance”.

The Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive control for Animal Food regulation are intended to ensure safe manufacturing/processing, packing and holding of food products for animal consumption in the United States. The regulation requires domestic and international food and feed facilities to develop and implement animal food safety plan that is in line and in compliance with the requirements and that certain activities must be completed and overseen by a “Preventive Control Qualified Individual (PCQI)”.The PCQI course for animal food was developed by the Food Safety Preventive Control Alliance (FSPCA) and is the only “Standardized curriculum” recognized by the Food and Drug Administration (FDA).This 2.5 days virtual training course will help participants to meet the FDA’s PCQI training requirements, understand the requirements of the Current Good Manufacturing Practice, Hazard Analysis and Risk-based preventive control for Animal Food, gain the basic knowledge of animal food safety hazards, and develop and implement the food safety plan according to the Preventive Control for Animal Food Regulations.