FSPCA Preventive Controls for Human Food Course

I'm not just Qualified...
I'm a Preventive Controls Qualified Individual!

March 15-17, 2016

Final regulations to implement the major provisions of the Food Safety Modernization Act (FSMA) have already begun being issued.  The date for compliance with the preventive controls rules begins in the fall of 2016.  Preparation needs to begin now to ensure that you are ready by the compliance deadline.  This two-and-a-half-day workshop, using curriculum recognized by FDA, will provide participants with the knowledge that is needed to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. The course content is focused on the food safety activities and documentation that support the development and implementation of a preventive controls Food Safety Plan.  By participating in this workshop you can demonstrate to FDA that you have taken training based on their recognized curriculum developed by the FSPCA.

Space is limited for this essential new workshop!
Register today to secure your seat!
  • Tell Me More...

    This workshop will help you understand and prepare for the changes that are coming under FSMA's preventive controls rule for human food to support the development and implementation of the required Food Safety Plan.  You will learn the fundamentals of food safety, under the guidance of nationally recognized experts, allowing you to develop a food safety plan that complies with forthcoming requirements.  Click here to view the agenda!

    At the conclusion of this workshop, participants will have the knowledge and tools to:

    1. Describe the components of a Preventive Controls Food Safety Plan
    2. Recognize the importance of prerequisite programs in a food safety system
    3. Describe biological, chemical, and physical hazards
    4. Conduct a hazard analysis and identify hazards requiring a preventive control
    5. Identify essential preventive controls for those hazards
    6. Discuss allergen preventive controls requirements including accurate labeling and the prevention of allergen cross-contact
    7. Discuss the role of sanitation preventive controls including monitoring, corrections and verification methods
    8. Identify supplier management and verification requirements
    9. Explain the elements of a recall plan
    10. Identify and implement the elements of verification and validation
  • Who Should Attend?

    Food safety and quality professionals at facility and/or corporate locations who are either responsible for or involved in the development of the Food Safety Plan(s).
  • Is This Course FDA Approved?

    FDA has worked in cooperation with the Illinois Institute of Technology’s Institute for Food Safety and Health (IIT IFSH) to create the Food Safety Preventive Controls Alliance (FSPCA) to develop this training course and technical information on preventing food contamination during production.

    The FSPCA’s curriculum, Preventive Controls for Human Food, was developed in cooperation with FDA, industry, and academia.  A certificate received from attending a course using this curriculum can be used to help demonstrate training requirements for Preventive Controls Qualified Individuals under FSMA.

    GMA uses the FSPCA’s materials and curriculum, including a chapter taught via video by Jenny Scott, FDA who helped draft the Preventive Controls regulations and materials.  Attendees receive a certificate from the FSPCA upon completion of the training.


Contact Information:

Tonnetta Brown

Coordinator, Science Policy
(202) 637-4806