Preventive Controls for Human Food

Course Description Developed by the FSPCA, this course serves as the standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a Preventive Controls Qualified Individual (PCQI) under Title 21 of the Code of Federal Regulations Part 117 (21 CFR 117). The Preventive Controls for Human Food rule is intended to ensure safe manufacturing, processing, packaging and holding of food products in the United States.
Training Modules • Introduction to Course and Preventive Controls
• Food Safety Plan Overview
• Biological Food Safety Hazards
• Chemical, Physical and Economically Motivated Food Safety Hazards
• Preliminary Steps in Developing a Food Safety Plan
• Resources for Preparing Food Safety Plans
• Hazard Analysis and Preventive Controls Determination
• Process, Food Allergen, Sanitation and Supply-Chain Preventive Controls
• Verification and Validation Procedures
• Record-Keeping Procedures
• Recall Plan
• Regulation Overview - cGMP, Hazard Analysis and Risk-Based Preventive Controls for Human Food
Prerequisites None
Who Should Attend? HACCP Team leaders, Food Safety Team leaders, Food Safety or Quality Managers and others responsible for food safety will want to take this course to learn more about requirements for a Food Safety Plan under the Preventive Controls Rule