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 20-hour (2.5 days) 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.
Instructors: This course is being taught by FSPCA Lead Instructors who have been trained to teach the FDA-recognized standardized curriculum.
- Lead Instructor: Amanda Kinchla, Extension Assistant Professor/Food Safety Specialist, University of Massachusetts, Amherst, MA 01003
413-545-1017, amanda.kinchla@foodsci.umass.edu (link sends e-mail) - Program Coordinator: Christina (Wormald) Allingham, cwormald@umass.edu
- This is a 20-hour in-person instructional course.
