FSPCA Preventive Controls for Human Food Course
The Food Safety Modernization Act has changed the landscape for food safety and the first step to meeting the new regulations is by understanding what the regulations are. The Food Safety Preventive Controls Alliance, or FSPCA, was formed by members of academia, industry and regulators to develop and maintain an education and training program to assist the food industry with understanding and achieving compliance with the Preventive Controls regulation requirements applicable to their facilities.
This course is the standardized curriculum recognized by the FDA and completing this course is one way to meet the requirements for a “Preventive Controls Qualified Individual”, or PCQI. Under the regulation, 21CFR117.180, the responsibilities of the Preventive Controls Qualified Individual include to perform or oversee 1) preparation of the Food Safety Plan, 2) validation of the preventive controls, 3) records review and 4) reanalysis of the Food Safety Plan. Upon successful completion of this course, a certification of completion will be issued by the FSPCA.
Students who attend the Safe Food Resources Preventive Controls course will:
Learn how to develop a FSMA compliant food safety plan
Be prepared to implement the requirements of the Food Safety Modernization Act
Actively participate in group exercises designed to cement the learning objectives
Receive case study examples and learn best practices through real world examples by both fellow students and FSPCA Lead Instructors
Receive Templates for developing a food safety plan
Receive the official FSPCA Course Book, Workbook and Certificate of Completion with FSCPA Certificate Number
Receive meals, snacks and beverages throughout the duration of the course
Who Should Attend?
QA Directors, Managers, Supervisors and Technicians
Operations Managers
Purchasing Managers
SQF Practitioners
All members of the Food Safety Team
Those who have responsibility for managing the Preventive Controls documentation
Course Agenda
The Official FSPCA Curriculum is presented in an approved two-day format. Our class sizes are limited for maximum interaction between Lead Instructors and learners.
Day 1
Introduction to Preventive Controls
Food Safety Plan Overview
Good Manufacturing Practices and other Prerequisite Programs
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 & Preventive Controls Determination
Day 2
Process Preventive Controls
Food Allergen Preventive Controls
Sanitation Preventive Controls
Supply-Chain Preventive Controls
Verification & Validation Procedures
Record-Keeping Procedures
Recall Plan
Regulation Overview: cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food.
Register now for a small class sized, student paced, fun learning experience!
"I needed to send a big group to HACCP training. I reached out to Vicky at Safe Food Resources. Because of the size, she offered me the option to book a 2-day onsite training. Vicky was extremely flexible in the scheduling, and we were able to do a Friday/Monday combination, which is not typical. She was willing to workwith you to make your schedule work. During the training, Vicky was extremely knowledgeable and made the class very enjoyable. She was able to answer specific questions that my team had. She used real life experiences and was able to explain HACCP, to people in the class in a very comprehensive but understandable way. We already have her scheduled to come back for onsite PCQI Training!"
- Hayli Snyder, King Juice