Preventive Controls for Human Food Training Course

Monday, 25 Oct 2021 00:00 – Tuesday, 26 Oct 2021 23:59
This event is online

Designed for the Preventive Controls Qualified Individual (PCQI) this course meets the FDA requirements for FSMA training. A PCQI is a professional who can manage a Food Safety Plan at a facility in accordance with the U.S. FDA’s Food Safety Modernization Act. This person should have successfully completed training in the development and application of risk-based preventive controls. Join us for this 2.5 day training program that has been designed and developed by the Food Safety Preventative Controls Alliance (FSPCA) for the PCQIs in the food and beverage industry.

At the end of this training program, participants will be able to:

  •   Discuss Good Manufacturing Practices and Prerequisite Programs
  •   Conduct hazard analysis and determine preventive controls
  •   Define process, food allergen, sanitation and supply-chain preventive controls
  •   Discuss verification, validation, recall, and record keeping requirements

Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by AFDO after attending this training program.

Training curriculum for Preventive Controls Qualified Individual

This course has been designed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA. It is taught by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course.

This course meets the Preventive Controls Qualified Individual Training requirements. Participants will receive their official FSPCA Preventive Controls Qualified Person certificate issued by AFDO.


Course Details

This course is a live webinar led by expert instructors on ZOOM platform. Full day of attendance  is required to receive a certificate of completion.
Fees Include: 

-Live webinar
-Course materials
-Certificate of completion


$695/Per person

Course Agenda

Chapter 1: Introduction to Course

Chapter 2: Food Safety Plan Overview

Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs

Chapter 4: Biological Food Safety Hazards

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

Chapter 7: Hazard Analysis and Preventive Controls Determination

Chapter 8: Process Preventive Controls

Chapter 9: Food Allergen Preventive Controls

Chapter 10: Sanitation Preventive Controls

Chapter 11: Supply Chain Preventive Controls

Chapter 12: Verification and Validation Procedures

Chapter 14: Record-keeping Procedures

Chapter 15: Recall Plan

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

Chapter 6: Preliminary Steps in Developing a Food Safety Plan




All training courses may be refunded for the original purchase price 21 days or more before the start of the course. Courses are subject to cancellation and changes due to low enrollment, unforeseen weather conditions, instructor emergency cancellation, etc.