FSPCA Preventive Controls for Human Food (PCHF) Training Course

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 (PQCI) who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or be otherwise qualified through job experience to develop and apply a food safety system.

This course, developed by the FSPCA, is the “standardized curriculum” recognized by the FDA. Successfully completing this course is one way to meet the requirements for a PCQI.

Version 2.0 includes updated FDA guidance, more practical training methods, and a restructured approach to HACCP and hazard analysis. Version 2.0 also adds new resources like knowledge checks, updated model plans, and incorporates newer food safety concerns, like the allergen sesame.

This course is valuable for those responsible for creating, implementing, or overseeing food safety plans in facilities under FDA's FSMA training requirement to become a Preventive Controls Qualified Individual (PCQI), including:

• Managers and supervisors
• Quality assurance/quality control personnel
• Production leads
• Maintenance personnel
• Sanitation personnel
• Regulatory personnel
• Consultants/auditors

Key Learning Objectives

• Understand hazard analysis
• Develop a food safety plan
• Implement controls preventive controls for processes, allergens, sanitation, and supply chain
• Understand verification and validation
• Understand corrective actions
• Create and maintain effective record keeping practices
• Meet the FDA’s requirement as a Preventive Controls Qualified Individual

Course Overview

All Eurofins Advanced Learning Institute courses are delivered by FSPCA Certified Lead Instructors.

Duration

3-day course (24 hours of instruction)

Outline

• Introduction to course and Preventive Controls
• Food Safety Plan Overview
• Good Manufacturing Practices and Other Pre-requisite Programs
• Biological Food safety Hazards
• Chemical, Physical and Economically Motivated Food safety Hazards
• Preliminary Steps in Developing a Food Safety Plan
• Resources for Food Safety Plans
• Hazard Analysis and Preventive Controls Determination
• Process Preventive Controls
• Food Allergen Preventive Controls
• Sanitation Preventive Controls
• Supply Chain Preventive Controls
• Verification and Validation Procedures
• Record Keeping Procedures
• Recall Plan
• Regulation Overview cGMP

Certificate

Upon successful completion of this course, participants will receive an official FSPCA Preventive Controls Qualified Individual (PCQI) certificate ($60 certificate fee included with registration).

Course Requirements

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