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Part 2: Preventive Controls for Human Food (In person)

Event date/time: 
Monday, September 23, 2024 - 8:30am to 5:30pm
Event Type: 
In-person
Event location: 
Chenoweth Laboratory (102 Holdsworth Way), UMass, Amherst, MA

COURSE DESCRIPTION:

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” 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.” This Food Safety Preventive Controls Alliance (FSPCA) Blended Training course was developed to provide an alternative for individuals to complete the FSPCA Preventive Controls for Human Food course. 

The Blended course consists of 2 parts.  Part 1 is online, and Part 2 is instructor-led (in-person).  Both parts must be completed to obtain the certificate.  The online portion of the FSPCA Preventive Controls for Human Food blended course is a prerequisite for enrollment into Part 2, the instructor-led of the FSPCA Preventive Controls for Human Food. The online portion is completed through IFPTI's Learning Management system and emphasizes key-point concepts from the participant manual. Part 2, the in-person portion, covers all the information presented in the first two days of the traditional three-day FSPCA Preventive Controls for Human Food. 

Registration for Part I of this 2-part course is $208 and the link for course registration is as follows: Part 1: Registration for Online Portion - FSPCA Blended Program (link is external)

To complete the course, a participant must attend the entire workshop and actively participate in all of the exercises presented. 

Upon completing this course, the trainee will become an 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 visit: https://lms.ifpti.org/#/online-courses/8fa8a76a-5a55-44b6-9cec-60d4f4aa784b (link is external). 

Participants are responsible for having the textbook for this class. We highly recommend the hard copy manual, which can be purchased 1) ahead of time on the online book store at: http://bookstorefspca.ifpti.org/index.php/course-materials.html(link is external) or on Amazon (link is external) or 2) purchased at registration and provided at the start of Part 2 in-person session (Cost is $42/book). Alternatively, participants can access the PCQI manual as a pdf for free at: FSPCA Preventive Controls for Human Food Course Manual(link is external). Please note: Students who are planning on using the pdf version must access the digital manual using a digital device that is sufficient to read the manual. Cell phones and digital pads smaller than an 8-inch screen are not allowed. The manual is consistently used for all hands-on learning exercises, and participants use the entire manual throughout Part 2.  

It is recommended that you read the UMass guide: Getting Started: What to Know When Starting Preventive Controls for Human Food Training(link is external), which introduces the course and gives some helpful tips, tricks, and guidelines for understanding the training and working with the Preventive Controls for Human Food Rule.  

PCQI Certificates: To receive the PCQI certificate, all participants must

  • 1) present the Part 1 completion ticket before attending Part 2,
  • 2) be physically attend the entire session of Part 2,
  • 3) actively participate during the Part 2 program,
  • 4) present their completed worksheets to the instructor at the end of the Part 2 course, and
  • 5) complete the knowledge assessments and program evaluation surveys. 

INSTRUCTORS: This course is being taught by FSPCA Lead Instructor trained to teach the FDA-recognized standardized curriculum. 

Lead Instructor: Amanda Kinchla, Extension Professor/Food Safety Specialist, University of Massachusetts, 413-545-1017, kinchla@umass.edu(link sends e-mail).  

Contact's name: 
Amanda Kinchla
Contact's email: 
Contact's phone on day of event: 
413-55-1017
This event will be recorded: 
No