FSPCA Preventative Controls for Human Food

FSPCA Preventive Controls for Human Food Course
The final rule for “Preventive Controls for Human Food” which was released in September 2015 to support the implementation of the FDA Food Safety Modernization Act (FSMA) requires food facilities to have a written food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards.

The following course, Preventive Controls for Human Food (PCHF), will go in depth with the requirements for Hazard Analysis and Risk-Based Preventive Controls based food safety plan training. Participants will get familiar with all requirements of a Preventive Controls based food safety plan and how to design the plan.

In addition, best practices and examples will be presented and participants can apply the freshly gained knowledge during practical exercises which show how to achieve compliance to the requirements.

By the end of the training course, participants will be able to oversee or perform the following:

Creating a Preventive Controls Food Safety Plan
Validating preventive controls
Reviewing records for implementation and effectiveness
Reviewing corrective actions
Performing required re-analysis of the Food Safety Plan
The course, developed by the FSCPA is the “standardized curriculum” recognized by the FDA. This will be delivered by Lead Instructor (certificate #a37c4bbf) for the FSPCA Preventive Controls for Human Food Course. In addition to the FSPCA course completion requirements, our delivery will require passing an exam, then the participant will receive a certificate. Successfully completing this course is one way to meet the requirements for a “Preventative Controls Qualified Individual (PCQI)”.

The course is designed for:

Managers
Owners
Operators
Quality Control Personnel
Food Safety Personnel