Single Course
FSPCA Preventive Controls for Human Food v2.0
FSPCA Preventive Controls for Human Food v2.0
In-person
Next: 7 Dec 2026
English
Identifier: 175184470
Course Overview
What you'll learn
This updated version addresses important updates in FDA guidance documents; important knowledge that PCQIs will need to keep their Food Safety Plans up-to-date. In addition to FDA guidance updates, other updates in Version 2.0 include:
- Updated references, e.g., RFR, CDC
- Streamlined sections, reduced redundancy
- Better supports development of key concepts
- Expanded examples to better support application by small and mid-sized producers
- Gain recognition as an approved HACCP-based curriculum
Who This Course Is For
This course is aimed at those seeking to meet the training requirements for PCQI, including:
- Directors/VPs for food safety
- Maintenance managers
- Production supervisors
- Production leads
- Sanitation supervisors
- Plant managers
- Quality assurance coordinators and managers
- Safety managers
- Training supervisors
- Lead technicians
- Packaging supervisors and managers
- Regulatory personnel
About this course
The Current Good Manufacturing Practice, Hazard Analysis, and Risk‐based Preventive Controls for Human Food regulation (referred to as 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. The regulation requires that certain activities must be completed by a “preventive controls qualified individual.” This course, developed by 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.”