FSPCA Training for Hazard Analysis and Risk-Based Preventive Controls
The Food Safety Preventive Controls Alliance (FSPCA), in collaboration with the FDA, developed this 2.5 day, open-enrollment 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) are intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States.
NC State Extension is offering a Preventive Controls for Human Food course through support from NCDA&CS and an FDA cooperative agreement, on August 30 – September 1, in Hendersonville, NC. This specific course is intended for small and medium-sized food processors, with a specific focus on developing a preventive controls food safety plan, as well as specific exemptions and modified requirements. The cost of the course is $150. Upon successful completion, participants will receive a Preventive Controls Qualified Individual (PCQI) certificate. Register HERE for upcoming courses.
The regulation requires that certain activities be completed by a “preventive controls qualified individual” (PCQI). This course is the “standardized curriculum” recognized by the FDA. Completing this course is one way to meet the requirements for a PCQI.
In addition to the FSPCA hands-on material, this course will also focus on essential aspects of prerequisite programs such as GMPs, how to write Standard Operating Procedures (SOPs), and integrating your HACCP plan into a Preventive Controls Food Safety Plan.