{"id":156,"date":"2019-06-12T21:10:53","date_gmt":"2019-06-12T21:10:53","guid":{"rendered":"https:\/\/units.cals.ncsu.edu\/foodsafety-new\/?page_id=156"},"modified":"2025-10-15T17:42:30","modified_gmt":"2025-10-15T17:42:30","slug":"preventive-controls-human-foods-north-carolina-regional-courses","status":"publish","type":"page","link":"https:\/\/units.cals.ncsu.edu\/foodsafety\/preventive-controls-human-foods-north-carolina-regional-courses\/","title":{"rendered":"Preventive Controls For Human Food Courses"},"content":{"rendered":"\n\n\n\n\n
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Contact Us<\/span>\n<\/svg>\n<\/span><\/a><\/div>\n\n\n\n
Register for FSPCA Course<\/span>\n<\/svg>\n<\/span><\/a><\/div>\n<\/div>\n\n\n
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Highlights<\/h3>\n \n\n \t \t


Instructors<\/strong>
Lynette Johnston Ph.D.
Email: lynette_johnston@ncsu.edu<\/a>
Phone: 919-515-0303

Kate Nicholas, MS, RD
Email: katenicholas@ncsu.edu<\/a>
Phone: 919-513-2795
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FSPCA Training for Hazard Analysis and Risk-Based Preventive Controls<\/h3>\n\n\n\n

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The Food Safety Preventive Controls Alliance (FSPCA), in collaboration with the FDA, developed this 22 hour, 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.<\/p>\n\n\n\n

The regulation requires that certain activities be completed by a \u201cpreventive controls qualified individual\u201d (PCQI). This course is the \u201cstandardized curriculum\u201d recognized by the FDA. Completing this course is one way to meet the requirements for a PCQI.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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Register for an upcoming course<\/span>\n<\/svg>\n<\/span><\/a><\/div>\n<\/div>\n\n\n\n

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FSPCA Training for Hazard Analysis and Risk-Based Preventive Controls The Food Safety Preventive Controls Alliance (FSPCA), in collaboration with the FDA, developed this 22 hour, open-enrollment course. The Current Good…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"source":"","_tec_requires_first_save":true,"ncst_dynamicHeaderBlockName":"ncst\/split-header","ncst_dynamicHeaderData":"{\"backgroundColor\":\"red_400\",\"imageID\":1252,\"imageURL\":\"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-content\/uploads\/sites\/13\/2021\/09\/factory-inspector-taking-notes-35RQLY6.jpg\",\"imageAlt\":\"preventative controls\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_tribe_blocks_recurrence_rules":"","_tribe_blocks_recurrence_description":"","_tribe_blocks_recurrence_exclusions":"","footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-156","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/156","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/comments?post=156"}],"version-history":[{"count":14,"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/156\/revisions"}],"predecessor-version":[{"id":3171,"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/pages\/156\/revisions\/3171"}],"wp:attachment":[{"href":"https:\/\/units.cals.ncsu.edu\/foodsafety\/wp-json\/wp\/v2\/media?parent=156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}