Course Description:
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food FDA regulation is intended to ensure the 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” 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; completing it is one way to meet the requirements for a “preventive controls qualified individual.” To complete the course, participants must attend the entire workshop, have a working video camera facing the participant and actively participate in all presented exercises.
Upon completion of this 22-hour course, the trainee will become an FDA-recognized “Preventive Controls Qualified Individual” (PCQI). The course covers:
- How to create a Food Safety Plan that meets FDA requirements under the Food Safety Modernization Act (FSMA).
- How to conduct a Hazard Analysis, and differentiate between prerequisite programs and risk-based preventive controls.
- Guidelines for choosing Critical Limits, setting up monitoring programs, and implementing corrective actions when deviations occur.
- Documentation for all aspects of the PCHF-required Food Safety Plan, including verification and validation activities, monitoring, corrective actions, and records review.
Program Instruction
Instructors: FSPCA Lead Instructors teach this course and have been trained to teach the FDA-recognized standardized curriculum.
Lead Instructor: Amanda Kinchla, Extension Assistant Professor/Food Safety Specialist, University of Massachusetts, Amherst, MA 01003
413-545-1017, amanda[dot]kinchla[at]foodsci[dot]umass[dot]edu (kinchla[at]umass[dot]edu)
Program Fees
Registration Cost: $650 per person
This includes 22 hours of course instruction, supporting documentation, and the PCQI Certificate for students. Registration is non-refundable after the registration deadline (Sunday, January 3rd). Cancellations before the registration deadline will incur a $25 cancellation fee.
PLEASE NOTE: This does not include the course book. You must purchase this separately through Amazon or FSPCA. You can order it through the links below. Please order the course materials ahead of time, as you must show them at check-in at the start of class.
You must purchase or download v. 2.0 Manual and workbook, required for this course; links below:
Free downloadable version of the v2.0 FSPCA Preventive Control for Human Food Participant Manual
OR
Purchase the hardcopy book (recommended): Amazon.com : FSPCA Food Safety Preventive Controls Alliance
Participants in the training program are encouraged to register as soon as possible, as class size is limited and seats are reserved only after payment is received.
Registration
Program registration is here: https://na.eventscloud.com/27pchfumass
Registration Deadline: Sunday, January 3rd (Early Bird discount rate open until December 11th, so sign up early!)
This is a live, virtual 22-hour training held in real time over four consecutive days. Participants must attend the entire program to be eligible for the PCQI certificate. Throughout the training, participants are required to have a working video camera facing them and to actively participate in all course discussions and exercises. Full attendance and active participation on all four days are required to successfully complete the course and earn the FSPCA PCQI certificate.