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Preventive Controls for Human Foods

April 17 - April 19

The Current Good Manufacturing Practice, Hazard-Analysis and Risk-Based Preventive Controls Rule of the US Food and Drug Administration indicates only a Preventive Controls Qualified Individual can appropriately manage a food safety preventive controls program.   Does this apply to you?

If your facility is required to register with the FDA under section 415 of the Food, Drug, & Cosmetic Act, you must comply if your activities include manufacturing, processing, packing or holding human food.

Many activities required by rule can only be conducted or overseen by a Preventive Controls Qualified Individual.  This is not the same as a HACCP-certified individual.  This requires more to be in compliance with the Food Safety Modernization Act Rules.

This 2.5 day course, developed by the Food Safety Preventive Controls Alliance, uses the ONLY curriculum recognized by the FDA as one way to meet requirements.  Successful completion results in participants’ recognition as a Preventive Controls Qualified Individual, who can design, implement and maintain the company Food Safety Plan. The course will be taught by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course.

The curriculum will help you

  • Follow step by step instructions on the development and application of risk-based preventive controls as defined by FDA
  • Understand the hazard analysis process and practice creating a prevention-focused Food Safety Plan
  • Determine how preventive controls relate to existing food safety programs

Training materials include:

  • A comprehensive manual with all slides,
  • Explanations of key terms and concepts,
  • Example model Food Safety Plans
  • An exercise workbook with all sample forms
  • Reference material to help you communicate requirements to your staff.

Register Here


April 17
April 19
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