Food and Nutrition

Food Safety Preventive Control Alliance (FSPCA)'s PCQI

Preventive Controls for Human Foods

Preventive Controls for Human Foods

Training duration: 2.5 Days

Course Overview 

Get introduced to the U.S. Food Safety System and gain a comprehensive understanding of Good Manufacturing Practices (GMP) and other prerequisite programmes. Learn about verification and validation procedures and receive an overview of relevant regulations including cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food.

What Will You Learn? 

TÜV SÜD South Asia delivers a 2.5-day Preventive Controls for Human Foods (PCQI) training programme aligned with the Food Safety Preventive Control Alliance (FSPCA). Taught by FSPCA Lead Instructors, this FDA-recognised standardised curriculum combines expert knowledge with practical experience to meet regulatory requirements.

Learning & Career Benefits

  • Gain an introduction to the U.S. Food Safety System
  • Understand Good Manufacturing Practices and prerequisite programmes
  • Learn verification and validation procedures
  • Receive an overview of relevant regulations including cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
  • Course Outline

    Day 1

    • Preface: Course overview and participant agenda
    • Background on U.S. Food Safety System
    • Chapter 1: Introduction to Preventive Controls and Exercise
    • Chapter 2: Food Safety Plan Overview
    • Chapter 3: Good Manufacturing Practices and Other Prerequisite Programmes
    • 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

    • Chapter 8: Hazard Analysis and Preventive Controls Determination with 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

    • Chapter 13: Verification and Validation Procedures with Exercise 
    • Chapter 14: Record-Keeping Procedures and Exercise
    • Chapter 15: Recall Plan
    • Chapter 16: Regulation Overview — cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food 

Who Should Attend?

  • Food Safety Management representatives
  • Quality professionals and consultants involved in Food Safety Management Systems such as FSSC 22000, FSMA, BRC
  • Certification body personnel, technical managers, and quality managers interested in FSPCA PCQI requirements

Pre-requisites:

  • Experience in the food supply chain, HACCP, GMP, GHP, etc.
  • Prior understanding of relevant food safety legislation and prerequisite programmes 

Examination & Certification 

Participants will be assessed throughout the course via:

  • Continuous evaluation including punctuality, presentation skills, interactive participation, role play, and daily tests
  • An examination at the end of the course
  • Successful participants will receive a certificate from FSPCA recognising them as a "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

Get in touch with us to know more.

Business address

TÜV SÜD Bangladesh (Pvt.) Ltd.

Update Tower, Level- 12, 8 & 14, 01 Shahjalal Avenue, Sector-06, Uttara Model Town, Dhaka-1230, Bangladesh

Tel: +88 02 58954115, 58954120, Ext-119

Email: [email protected]

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