FSPCA Preventive Controls for Human Food (PCHF) Version 2.0 Training Course

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food participant course is a standardized, industry-oriented training that provides participants with the knowledge that is needed to create a Food Safety Plan to comply with the Preventive Controls for Human Food regulation. The participant course content is focused on the food safety activities and documentation that support the creation and implementation of a preventive controls Food Safety Plan.

The FSPCA training materials include the training manual including slides, explanations of key terms and concepts, exercises using Food Safety Plan Teaching Examples, exercise workbook, and reference material. The training materials are designed to meet the requirements for training under Title 21 Code of Federal Regulations (CFR) 117.180(c)(1) for the Preventive Controls Qualified Individual who conducts certain Food Safety Plan activities.

Purpose

• Explore the regulatory requirements of the U.S. Food and Drug Administration’s (FDA)
• Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food regulation.

Course Objectives 

• Describe the oversight of the preparation of Food Safety Plans.
• Review the verification of preventive controls.
• Review relevant records.
• Analyse existing Food Safety Plans.
• Recognize resources within the curriculum for development of a Food Safety Plan

Who should take the course?
Those responsible for performing or overseeing the preparation of the food safety plan

Course Completion Requirements 
To successfully complete this course and receive a course certificate, each participant is required to: 

• Be on time and attend the entire course. 
• Participate in the class discussions and exercises and respond to knowledge checks.

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