FSPCA - Preventive Controls for Human Food Training (Blended Course)
PCQI Training: Preventive Controls for Human Food
This blended 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 “Qualified Individual” under FSMA requirements.
Prerequisites for the Course
- Working knowledge of Good Manufacturing Practices
- Previous HACCP Plan Training and Experience
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).
TBD (Columbus, OH)
Blended Course Structure
The Blended course consists of two parts. Both parts must be completed in order to obtain the certificate.
- Part 1 is online
- Part 2 is instructor-led
Part 1: Online
You can register for Part 1: Online course by clicking here. Once enrolled, you can begin the course immediately. You will also receive an automated enrollment confirmation email.
Completion – Upon completion of Part 1: Online, you will receive an enrollment ticket and a completion email. Present either the enrollment ticket or completion email to your Part 2 lead instructor. You will not be able to attend Part 2: Instructor-Led without providing evidence of Part 1: Online completion
Before you enroll for Part 1: Online course, please read the background information to help you understand how the course is structured and what options will work best for you: go.osu.edu/blendedinfo
Part 2 – Instructor-Led
The Part 2: Instructor-Led course is a review of the material from the Part 1: Online course, address questions that you may have related to the material in that course, and complete exercises applying the knowledge that you gained through the course materials.
To receive the Certificate of training from the FSPCA, you must complete Part 1 Online before the Part 2 class.
Course Fee (Part 2)
The cost to attend the instructor led course is $475 per person by the registration deadline of January 24. This fee covers instruction, lunch, and certificate*. After the deadline, the registration cost is $525.
You will need to present your enrollment ticket or completion email from the Part 1: Online course in order to attend the Part 2: Instructor-Led course.
Registration for Part 2: Instructor-Led course
The training requires full participation / attendance in order to pass the course. Due to this requirement and tight schedule, we recommend that attendees plan to stay at the hotel where the course is held. A block of rooms will be available soon.
Please do not make travel arrangements until you receive a confirmation email from email@example.com.
Cancellations must be received before January 31 to receive a partial refund. There is a $50 cancellation fee. No refunds will be given for cancellations after January 31 or for no-shows.
Substitutions are permitted, but please notify us as soon as possible so that materials can be properly identified.
*Participants must attend all course sections to receive certification