Preventive Controls for Human Food

If your business manufactures, processes, packs, or holds human food or food ingredients, it is subject to the Food Safety Modernization Act (FSMA) which rewrote and replaced most existing FDA food safety rules for food and food ingredient facilities.

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (often referred to as Preventive Controls for Human Food) requires that certain activities must be completed by a “preventive controls qualified individual; or PCQI” 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 PCQI.

This three-day course will cover the requirements of FSMA for the manufacture of human food and food ingredients including required components of a food safety plan, identifying and mitigation of hazards, exemptions, and implementation of the food safety plan.

Registration covers the cost of the course, the manual and all materials, and a certificate of completion issued by the Food Safety Preventive Control Alliance (FSPCA) recognized by the FDA.

Preventive Controls for Human Food



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