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The U.S. Food Safety Modernization Act (FSMA) mandates every food processing facility to have a trained resource person or “Preventive Controls Qualified Individual“ (PCQI), who has completed a FDA recognized curriculum course such as the one developed by the Food Safety Preventive Controls Alliance (FSPCA), that is recognized by the FDA. Its intention is to ensure that there is safe manufacturing/processing, packing and holding of food products for human consumption in the United States.
Version 2.0 of the PCHF curriculum incorporates updates from the FDA’s draft guidance on Hazard Analysis and Risk-Based Preventive Controls for Human Food, including revisions to the hazard analysis chapter featuring the use of Appendix 1 – Known or Reasonably Foreseeable Hazards, and enhancements to the allergen chapter, now including sesame as a recognized allergen.
The regulation requires that the written food safety plan required of food facilities must be prepared, or its preparation overseen by a “PCQI” who has successfully completed training in the “development and application of risk-based preventive controls”.
This course will help you:
Upon completion of this training, delegates will be able to:
This course is ideal for anyone involved in food safety activities for the companies which are required to register with U.S. FDA, including domestic and foreign facilities that manufacture, process, pack or hold food for human consumption in the U.S.
Delegates who successfully complete this course receive a certificate issued by the Association of Food and Drug Officials (AFDO) and become a qualified PCQI.
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