The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food FDA 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” 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 “preventive controls qualified individual.” To complete the course, a participant must be present for the entire workshop and actively participate in all of the presented exercises.
Upon completion of this 20-hour (2.5 days) course, the trainee will become a FDA-recognized “Preventive Controls Qualified Individual” (PCQI).
Old Chapel at the University of Massachusetts-Amherst
144 Hicks Way, Amherst, MA 01002
This course is being taught by FSPCA Lead Instructors that have been trained to teach the FDA recognized standardized curriculum.
Lead Instructor: Amanda Kinchla, Extension Associate Professor/ Food Safety Specialist, University of Massachusetts, Amherst, MA 01003
Christopher Von Achen, Extension Research Assistant, University of Massachusetts, Amherst, MA email@example.com
$595.00 per person (price includes PCHF textbook, participant workbook, individually numbered certificate of completion from the Preventive Controls Alliance and the Association of Food & Drug Officials). Continental breakfast, coffee/tea, and lunch are included in the cost. Registration is non-refundable after the registration deadline (Friday, March 1, 2019). Cancellation prior to the registration deadline will incur a $25 cancellation fee.