On- site course on FSMA Preventive Controls Training (FSPCA)

 

Objectives

Under the Preventive Controls for Human Food rule, student will learn the responsibilities of a “preventive controls qualified individual”.  These responsibilities include overseeing or performing:

  1. Preparation of the Food Safety Plan
  2. Validation of the preventive controls
  3. Records review
  4. Re-analysis of the Food Safety Plan, and other activities as appropriate to the food.

Who the course is for

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation are intended to ensure safe manufacturing/processing, packing, and holding of food products for human consumption in the US. The regulation requires that certain activities must be completed by a “preventive controls qualified individual”. This course, developed by 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.

Course Contents

  • Designed by the Food Safety Preventive Controls Alliance (FSPCA) and FDA
  • Utilizes the official FDA curriculum for Preventive Controls Qualified Individuals as described in 21 CFR 117.180 (c)(l)
  • Fulfills FSPCA and FDA requirement of being led by an "FSPCA - Lead Instructor"
  • Meets all FSPCA and FDA training requirements for the Preventive Controls Qualified" Individual
  • Meets the FSPCA criteria


Start Date End date City Info
Coming soon