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FSPCA Preventive Controls for Human Food Certification Training BLENDED COURSE

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Event date/time: 
Friday, October 26, 2018 - 8:30am to 5:00pm

COURSE DESCRIPTION: The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food FDA regulation is 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” 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.” To complete the course, a participant must be present for the entire workshop and actively participate in all of the presented exercises.

Upon completion of this course, the trainee will become a FDA-recognized “Preventive Controls Qualified Individual” (PCQI). The course covers:

  • How to create a Food Safety Plan meeting the FDA requirements as required by the Food Safety Modernization Act (FSMA). 
  • How to conduct a Hazard Analysis, and differentiate between prerequisite programs and risk-based preventive controls. 
  • Guidelines for choosing Critical Limits, setting up monitoring programs, and implementing corrective actions when deviations occur. 
  • Documentation for all aspects of the PCHF-required Food Safety Plan including verification and validation activities, monitoring, corrective actions, and records review. 

ADDITIONAL NOTES: In order to attend this one day training session, you must complete Part 1 of the course online ahead of time, and bring the Part 1 enrollment ticket to class. For more information on how to take Part 1 of the blended course, visit  

You are responsible for purchasing the textbook for this class, which can be found at

INSTRUCTORS: This course is being taught by FSPCA Lead Instructors that have been trained to teach the FDA recognized standardized curriculum.

Program Coordinator and Lead Instructor: Amanda Kinchla, Extension Assistant Professor/Food Safety Specialist, University of Massachusetts


COST: $199.00 per person (price includes participant workbook exercises, individually numbered certificate of completion from the Preventive Controls Alliance and the Association of Food & Drug Officials, continental breakfast, coffee/tea, and lunch). Registration is non-refundable after the registration deadline (Friday, October 12th, 2018). Cancellation prior to the registration deadline will incur a $25 cancellation fee.

LODGING: ​Rooms ​are ​NOT ​included ​in ​the ​registration ​fee. ​However, ​there ​are ​a ​variety ​of ​lodging ​options ​available ​in ​the ​area, ​which ​can ​be ​found ​here: ​

Contact's name: 
Chris Von Achen
Contact's email: 
1 Campus Center Way
Amherst, MA 01003
1 Campus Center Way Amherst MA