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FSPCA Preventive Controls for Human Food Certification Training

Event date/time: 
Tuesday, March 19, 2024 - 8:30am to Thursday, March 21, 2024 - 5:30pm
Event Type: 
Event location: 
UMass Amherst
102 Holdsworth Way, Chenoweth Laboratory, UMass Food Science Building, Amherst, MA, 01003

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, (link sends e-mail)
  • Program Coordinator: Christina (Wormald) Allingham,
Speaker(s) / Instructor(s): 
Amanda Kinchla. Extension Professor, Food Science Department, UMass
How to Participate: 


  • This is a 20-hour in-person instructional course. 
Registration Deadline: 
Sunday, March 3, 2024 - 11:11pm
Contact's name: 
Amanda Kinchla
Contact's email: 
Contact's phone on day of event: 
This event will be recorded: 
102 Holdsworth Way Chenoweth Laboratory, UMass Food Science Building Amherst MA