Program Description

This course is currently available through virtual instructor-led training only.

This course is also available as an onsite offering. Please email us for a quote.

This 2.5-day program covers 20 hours of contact time and is delivered with the first two days running from 8:00 am to 5:00 pm and the third day runs from 8:00 am to 12:00 pm.

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) 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 (PCQI)” who has “successfully completed training in the development and application of risk-based preventive controls.” This course, developed by the Food Safety Preventive Controls Alliance (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.” Join us for this 2.5 day training program that has been designed for the PCQI and meets the FDA requirements for FSMA training.

This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.

Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by the Associate of Food and Drug Officials (AFDO) after attending this training program.

Prerequisite(s): An understanding of Current Good Manufacturing Practices (cGMPs) will be beneficial.

This program is also offered through our partner, Alberta Food Processors Association. Please visit their website to see course dates and availability.

Program Benefits

At the end of the program, you will be able to:

  • Discuss current Good Manufacturing Practices and Prerequisite Programs
  • Conduct hazard analysis and determine preventive controls
  • Define process, food allergen, sanitation and supply chain preventive controls
  • Discuss verification, validation, recall and recordkeeping requirements

For training in Quebec, Canada:
NSF Training and Education Services is accredited by the Labor Market Partners Board for the purposes of the Act to promote the development and recognition of the skills of the workforce. Certificate #0059425.

Who Should Attend
  • Auditors
  • Certification Managers
  • Directors and Managers
  • Facility Managers
  • Food Agents and/or Brokers
  • Food Importers/Exporters
  • Food Safety & Quality Personnel
  • HACCP Team Leaders and Personnel
  • Food Safety or Quality Managers
  • Food Safety Team Leaders
  • Ingredient Suppliers
  • Inspectors
  • Operations/Maintenance/Sanitation
  • Packaging Engineers/Developers
  • Owners/Operations of Food Business
  • Plant Managers/Supervisors
  • Product Development/R&D/Food Technologists
  • Production Managers/Supervisors
  • QA/QC Managers, Supervisors and Personnel
  • Quality Systems Coordinators
  • Regulatory Authorities & Personnel
  • Supply Chain Managers
Logistics

This 2.5-day program covers 20 hours of contact time and is delivered with the first two days running from 8:00 am to 5:00 pm and the third day runs from 8:00 am to 12:00 pm.

NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact mclellanddube@nsf.org one week prior to your class.


On-Site Training

This course is also available as an onsite offering. Please email us for a quote.