Upcoming events

Start date End date Location Venue Prices Availability
Webinar

Virtual

  • Early Bird
    US$899.00
  • Regular
    US$999.00
sold out
Webinar

Virtual

  • Early Bird
    US$899.00
  • Regular
    US$999.00
register
Webinar

Virtual

  • Early Bird
    US$899.00
  • Regular
    US$999.00
register
Program Description

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

All virtual instructor-led training courses are delivered in Eastern Time (ET).

This virtual, instructor-led training course is delivered over 2.5 days (total 20 contact hours) on consecutive training days as follows:

Training Day One: 8:00 am – 5:00 pm
Training Day Two: 8:00 am – 5:00 pm
Training Day Three: 8:00 am – 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.

In this interactive web-based, live instructor-led training, we have incorporated a number of group activities that require us to utilize breakout rooms for group work and discussions. These types of activities reinforce better knowledge transfer and allow our learners to share experiences and knowledge. All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.

Each learner requires the internet, a computer with a built-in microphone and speakers, as well as sufficient bandwidth (512 Kbps). Adobe Connect application with Adobe Flash Player Version 13 or higher is also required and must be downloaded and enabled to successfully participate in this, web-based, live 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 Association of Food and Drug Officials (AFDO) after attending this training program.

Participant attendance and engagement will be monitored throughout the entire course. Course participants are only eligible for the FSPCA Participant Certificate of Training if they are present for all FSPCA modules, as confirmed by Lead Instructor and/or Course Monitor. The entire virtual delivery of the course will be recorded. The recording will be made available to the FSPCA upon request.

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

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 record-keeping requirements
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 virtual, instructor-led training course is delivered over 2.5 days (total 20 contact hours) on consecutive training days as follows:
Training Day One: 8:00 am – 5:00 pm
Training Day Two: 8:00 am – 5:00 pm
Training Day Three: 8:00 am – 12:00 pm

Participants will receive a hard copy of the course materials for this program. Please confirm the mailing address where you would like the course materials to be sent by emailing us at nsflearn@nsf.org no later than 7 business days before the course date to ensure the course material arrives on time for your course.

NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact nsflearn@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.