Preventive Controls for Human Food

We require a minimum of 10 registrants; if this minimum is not met, the class will be canceled.

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 FSPCA, is the standardized curriculum recognized by the FDA; successfully completing this course is one way to meet the requirements for a PCQI.

Host or Publisher Kimberly Baker