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FSPCA Preventive Controls for Human Food Certification Training

February 13 @ 8:00 am - 5:00 pm


The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food FDA 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” who has “successfully completed training in the development and application of risk-based preventive controls.”

This Preventive Controls for Human Food Certification Training 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.” To complete the course, a participant must be present for the entire workshop and participate in the exercises.
Upon completion of this 20-hour (2.5 days) course, the trainee will become a FDA-recognized “Preventive Controls Qualified Individual” (PCQI).

The course covers:
How to create a Food Safety Plan meeting the FDA requirements as required by 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.

If you have any questions, please call or email Nicole Richard: 401-874-2977 or nicolerichard@uri.edu.

Course Days:
February 13, 2018- 8AM- 5PM
February 14, 2018- 8AM- 5PM
February 15, 2018- 8AM- 1PM

Don’t miss the registration deadline.


University of Rhode Island- Narragansett Bay Campus
215 South Ferry Road, Coastal Institute Building
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