FSPCA Preventive Controls for Human Food (PCHF) Version 2.0 Training Course (FDA Reg. No. REG-009150)

Level Specialist Duration 3 days

Available to book: Virtual classroom View dates and book now

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Version 2.0 of the PCHF curriculum incorporates updates from the FDA’s draft guidance on Hazard Analysis and Risk-Based Preventive Controls for Human Food, including revisions to the hazard analysis chapter featuring the use of Appendix 1 –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”.

How will I benefit?

This course will help you:

Become a qualified PCQI
Describe the oversight of the preparation of Food Safety Plans
Review the verification of preventive controls
Review relevant records
Analyze existing Food Safety Plans
Recognize resources within the curriculum for development of a food safety plan

Upon completion of this training, delegates will be able to:
- Understand the regulatory requirements of FSMA Preventive Controls Rule
- Identify and assess biological, chemical and physical hazards
- Gain the knowledge and skills to prepare, develop and implement a food safety plan, which meets the requirement of U.S Food law and FDA
- Conduct monitoring, corrective actions and verification activities
- Maintain comprehensive food safety records and documentation
- Updated with the latest FDA’s allergen requirements.
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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