Food Safety Preventive Control Alliance (FSPCA)’s PCQI-Preventive Controls for Human Foods Training

ABOUT THE FOOD SAFETY PREVENTIVE CONTROL ALLIANCE (FSPCA)’S PCQI-PREVENTIVE CONTROLS FOR HUMAN FOODS COURSE

The mission of Food Safety Preventive Controls Alliance (FSPCA) is to support safe food production for the U.S. market by developing a core curriculum and corresponding technical & educational material about food safety risk-reduction preventive controls that complies with relevant federal regulations. FSPCA has developed this training material for a variety of delivery modes, including classroom-based face-to-face, hands-on and distance-learning modules and hybrid mechanisms of delivery of the training to the industry.

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires certain activities which 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; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” 

Duration: 3 Days
Language: English

WHAT WILL YOU LEARN FROM THE COURSE?

Topics to be covered in this course include:

Day 1 (8 Hours)

Preface: Overview and Agenda for participant course

Background on U.S. Food Safety System

Chapter 1: Introduction to course and Preventive controls and Exercise

Chapter 2: Food Safety Plan Overview

Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs

Chapter 4: Biological Food Safety Hazards and Exercise

Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards

Chapter 6: Preliminary Steps in Developing a Food Safety Plan and Exercise

Chapter 7: Resources for Food Safety Plans

Day 2 (8 Hours)

Chapter 8 : Hazard Analysis and Preventive Controls Determination Explain Exercise

Chapter 9 : Process Preventive Controls and Exercise

Chapter 10: Food Allergen Preventive Controls and Exercise

Chapter 11: Sanitation Preventive Controls and Exercise

Chapter 12: Supply-Chain Preventive Controls and Exercise

Day 3 (4 Hours)

Chapter 13: Verification and Validation Procedures & Exercise

Chapter 14: Record-Keeping Procedures & Exercise

Chapter 15: Recall Plan

Chapter 16: Regulation Overview - cGMP, Hazard Analysis and Risk-Based Preventive Controls for Human Food

WHAT IS THE COURSE METHODOLOGY?

Participants will learn through lectures, case studies, group exercises and discussions.

Exam Details (Duration & Format)

Participants will be assessed throughout the course through:

• Continuous Evaluation: Punctuality, presentation skills, interactive approach, involvement, role-play, daily tests, etc.

• Written Examination: (Open book) at the end of the course

Certification:

• Participants completing the course will be presented with certificate from FSPCA as “Preventive controls qualified individual for Human Food”.
• Certificates issued by: Illinois Institute of Technology-Institute of Food Safety & Health, International Food Protection Training Institute, Association of Food and Drug Officials / Association of American Feed control Officials.

WHO SHOULD TAKE THE COURSE?

This course is specially designed for:

• Food Safety Management representatives.
• Food Safety Management representatives / Quality professionals / Consultants.
• Professionals who have a role to play in the audit of Food Safety Management System viz FSSC 22000, FSMA, BRC, etc.
• Personnel from certification body, consultants, technical and Quality Managers who are interested in learning FSPCA PCQI requirements.

Prerequisite:

• Experience in food chain, HACCP, GMP, GHP, etc.
• Prior understanding of relevant food safety legislation & pre-requisite programs 

WHO IS THE COURSE ADVISOR?

The course content and structure are designed by the domain experts from TÜV SÜD.

TÜV SÜD conducts a 2.5 days Preventive Controls for Human Foods – PCQI training program as per Food Safety Preventive Control Alliance (FSPCA). The course, taught by FSPCA Lead Instructors, concentrates on FDA-recognized standardized curriculum. Our instructors will share their experiences and knowledge as per the standards requirement.