The Preventive Controls for Human Food regulation (also known as the Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation) aims to ensure the safe production/processing, packing, and holding of food products for human consumption in the United States. A “preventive controls qualified individual (PCQI)” who has “successfully completed training in the creation and application of risk-based preventive controls” must carry out specific tasks, according to the regulation.

Our FSPCA-trained led instructors prepare you to be a Qualified Individual in conformity with the FSMA’s Preventive Controls for Human Food rule using FDA-recognized materials. Through our fspca pcqi training online program learn how to create and implement risk-based preventative controls so you can put in place a proactive program for food safety as required by the FDA.

By learning how to conduct a hazard analysis, recognize hazards and allergies, and establish parameters and values to prevent them, you’ll understand the process of developing FSP.

This training will help you to:

• Create the food safety strategy in accordance with the USFDA’s Food Safety Modernization Act (FSMA) requirements.
• Verification of the Preventive Measures
• When necessary, FSMA and food inspectors evaluate records.
• Reconsidering the food safety plan
• Recall protocols and handling of market recalls