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


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.”

TÜV SÜD South Asia 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.


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


  • 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.


2.5 Days


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

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


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.

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