Virtual Preventive Controls for Human Food (PCQI)

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Virtual FSPCA Training for Hazard Analysis and Risk-Based Preventive Controls

This open enrollment course (currently being offered virtually) has been developed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA. 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) are intended to ensure safe manufacturing/processing, packing, and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” (PCQI). This course is the “standardized curriculum” recognized by FDA. Successfully completing this course is one way to meet the requirements for a PCQI.

Compliance with this rule began in September 2016. The final compliance date for very small businesses is September 2018. In addition to the hands-on material developed by the FSPCA, this course will also focus on important aspects of prerequisite programs, such as GMPs, how to write Standard Operating Procedures (SOPs), as well as integrating your HACCP plan into a Preventive Controls Food Safety Plan.

Register online

Contact
Lynette Johnston
lynette_johnston@ncsu.edu
(919) 515-0303

Written By

Nick Fragedakis, N.C. Cooperative ExtensionNick FragedakisProgram Director and Acidified Foods Process Authority Call Nick Email Nick Food, Bioprocessing & Nutrition Sciences
NC State Extension, NC State University
Updated on Feb 18, 2021
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