FSPCA Preventive Controls For Human Food (PCQI) V2.0

The FSPCA training program serves as the basis for industry training offered by FSPCA trained lead instructors. 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." This is the objective of FSPCA's standardized curriculum, which means the FSPCA participant course is one way to meet the requirements for a preventive controls qualified individual (PCQI). FSPCA not only developed the curriculum but was also responsible for establishing a cadre of lead instructors worldwide who could provide the training to food safety professionals for these individuals to become PCQIs. To provide evidence of this, FSPCA course participants receive a Course Certificate of Successful Completion issued only by FSPCA.

The objective of the FSPCA's Preventive Controls for Human Foods curriculum update is to provide a better educational experience for the course participant. Version 2.0 will be a more dynamic curriculum1 with the updated information, especially the incorporation of FDA's guidance to foster the design of a better food safety plan. The updated curriculum will draw a clear linkage to HACCP while demonstrating its advantages by elevating specific aspects within sanitation, allergen control, and supplier control to the level of control of Process Preventive Controls/CCPs.

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integrates information from the FDA's recently issued Hazard Analysis and Risk-Based Preventive Controls for Human Food draft guidance including updates to the hazard analysis course chapter which now includes use of the FDA’s Appendix 1- Known or Reasonably Foreseeable Hazards and updates to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.