FSPCA - Preventive Controls for Human Food Training (online)

PCQI Training: Preventive Controls for Human Food

This online three-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.

Course Topics

  • 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
  • Record-keeping
  • 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)

FSMA Compliance
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.

Instructors

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).

Chuck Yarris is the Quality and Food Safety Director at Quality Chekd. Chuck has conducted workshops on various food safety and dairy related topics. His background has been in both the operations and quality management of dairy and juice operations over his 35-year career in the food industry. He holds the FSPCA Certificate of Training as a Lead Instructor for the FSPCA Preventive Controls for Human Food Course (Certificate # 575b94b4).

Course Fee
The cost to attend is $695 per person by the registration deadline of April 6. This fee covers live instruction, manual, and certificate*. After the deadline, the registration cost is $745.

Click Here to Register

Location
Class sessions will be held via Zoom.

Baseline technical skills necessary for online courses

  • Basic computer and web-browsing skills
  • Navigating Zoom 

Necessary equipment

  • Mac (OS X) or PC (Windows 7+) with high-speed internet connection
  • Speakers or a headphone jack in order to access video audio
  • Webcam: built-in or external webcam, fully installed
  • Microphone: built-in laptop or tablet mic or external microphone
  • Zoom System Requirements

Cancellation
Cancellations must be received by April 6 to receive a partial refund. There is a $150 cancellation fee if the book has been shipped. There is a $50 cancellation fee if the book has not been shipped. No refunds will be given for cancellations after April or for no-shows.

In the event of a low attendee registration, 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.

Substitution Policy
Substitutions are allowed, but please notify us as soon as possible so we can update our list and contact the new attendee. Also, if the book has already been mailed to the original attendee, that person will need to provide it to the new attendee

*Participants must attend all course sections to receive certification