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:
- Preparation of the Food Safety Plan
- Validation of the preventive controls
- Records review
- 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
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Coming soon