FSPCA - Preventive Controls for Human Food Training
PCQI Training: Preventive Controls for Human Food
This 2.5 day course uses FDA-recognized and standardized curriculum that gives participants an overview of the concepts of how to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. This workshop meets FDA requirements for FSMA training.
- Food Safety Plan Development
- Prerequisite Programs
- Food Safety Hazards
- Hazard Analysis and Preventive Controls
- Process Preventative Control
- Food Allergen Preventative Control
- Sanitation Preventative Control
- Supply-chain Preventative Control
- Verification and Validation Procedures
- Recall Plan
Who Should Attend?
Individuals whose facilities are required to register with FDA under section 415 of the FD&C are required for attendance. This includes facilities that manufacture, process, pack or hold human food. This includes QA managers, HACCP practitioners, food safety coordinators, plant managers and other who are responsible for overseeing their company’s food safety plan and will be designated as the “Preventive Controls Qualified Individual” under FSMA requirements.
Prerequisites for the Course
- Working knowledge of Good Manufacturing Practices
- Previous HACCP Plan Training and Experience (HACCP training offered at www.go.osu.edu/haccp)
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as 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” (PCQI) who has “successfully completed training in the development and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.
Dr. Valente B. Alvarez is the Director of the Food Industries Center and Professor of the Department of Food Science and Technology at The Ohio State University. He has over 30 years of combined experience in industry and academia, including management and new product development in the food industry as well as in extension, research and teaching. He holds the FSPCA Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls for Human Food Course (Certificate # 0b4c4427).
The cost to attend is $695 per person by the registration deadline of April 3. This fee covers instruction, manual, lunch and certificate*. After the deadline, the registration cost is $745.
Receive a $100 discount when you register for the HACCP (April 17 - 18) and FSPCA training together. More information here: go.osu.edu/haccp
*Participants must attend all course sections to receive certification. Do not make travel arrangements until you receive a confirmation email from email@example.com.
Click here to Register: www.go.osu.edu/fspcaregistration
Cancellations must be received before April 3 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after April 3 or for no-shows.
In the event of a low attendee registration or weather emergency, the Food Industries Center will reschedule or cancel the course. If a course cancellation occurs, a refund will be given in the amount of the registration fee.
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.
COVID-19 Safety Measures
The university's Safe and Healthy Buckeyes guidelines will be followed. For the latest information, please visit: https://safeandhealthy.osu.edu/campus-visitors
Individuals who test positive or experience symptoms of COVID-19 cannot attend the course and will be provided a full refund.