The Food Safety Modernization Act (FSMA) Preventive Controls for Human Food is a course that meets the requirements for a Preventive Controls Qualified Individual (PCQI) under Title 21 of the Code of Federal Regulations Part 117 (21 CFR 117). The Preventive Controls for Human Food rule is intended to ensure safe manufacturing, processing, packaging and holding of food products in the United States.
The course was developed by the Food Safety Preventive Controls Alliance (FSPCA) and serves as the standardized curriculum recognized by US Food and Drug Administration.
- Introduction to Course and Preventive Controls
- Food Safety Plan Overview
- Biological Food Safety Hazards
- Chemical, Physical and Economically Motivated Food Safety Hazards
- Preliminary Steps in Developing a Food Safety Plan
- Resources for Preparing Food Safety Plans
- Hazard Analysis and Preventive Controls Determination
- Process, Food Allergen, Sanitation and Supply-Chain Preventive Controls
- Verification and Validation Procedures
- Record-Keeping Procedures
- Recall Plan
- Regulation Overview – cGMP, Hazard Analysis and Risk-Based Preventive Controls for Human Food
Food safety team leaders or quality managers who want to learn more about requirements for a Food Safety Plan under the Preventive Controls Rule.
A certificate of attendance will be provided by the Food Safety Preventive Controls Alliance for those participants who attend and participate in the full training course.
Consultant, instructor and auditor for the food and beverage industry worldwide, providing effective solutions in analyzing the risk of hazards, improving process efficiency, effective personnel training, verification and validation of food safety systems among other services. Understanding and effectively implementing the “food safety principles” is a critical task to any company in the food industry for achieving control over hazards and any other source of adulteration.