Those who complete this 3-day course (24 training hours in total) meet the FDA requirements to become a Preventive Control Qualified Individual (PCQI). The U.S. Food and Drug Administration (FDA) provided their official recognition of the FSPCA Preventive Control for Human Food Version 2.0 curriculum as the “standardized curriculum” on October 18, 2024. Eurofins Food Assurance's course is taught toward Version 2.0.
Course Description:
Developed by the FSPCA, this course serves as the standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a Preventive Controls Qualified Individual (PCQI) under Title 21 of the Code of Federal Regulations Part 117 (21 CFR 117). The Preventive Controls for Human Food rule is intended to ensure safe manufacturing, processing, packaging and holding of food products in the United States.
Learning Objectives:
Who should attend?
HACCP Team leaders, Food Safety Team leaders, Food Safety or Quality Managers and others responsible for food safety will want to take this course to learn more about requirements for a Food Safety Plan under the Preventive Controls Rule.
Course Outline:
| Day 1 | Day 2 | Day 3 |
| Chapter 1: Food Safety Plan Overview for Preventive Controls for Human Food Chapter 2: Current Good Manufacturing Practice and Prerequisite Programs for Human Food Chapter 3: Biological Food Safety Hazards for Human Food Chapter 4: Chemical, Physical and Economically Motivated Food Safety Hazards for Human Food Chapter 5: Preliminary Steps in Developing a Food Safety Plan for Human Food |
Chapter 6: Hazard Analysis for Human Food Chapter 7: Preventive Controls Determination for Human Food Chapter 8: Process Preventive Controls for Human Food – Parameters and Values, Including Critical Limits Chapter 9: Process Preventive Controls for Human Food – Monitoring and Corrective Action Chapter 10: Process Preventive Controls for Human Food – Verification and Recordkeeping Chapter 11: Food Allergen Preventive Controls for Human Food |
Chapter 12: Sanitation Preventive Controls for Human Food Chapter 13: Supply Chain Preventive Controls for Human Food Chapter 15: Recall Plan for Human Food Chapter 16: Regulation Overview – Current Good Manufacturing Practice, Hazard Analysis and Risk-Based Preventive Controls for Human Food Recap |
Our certification activities are provided by independent Certification Bodies, separately from any consulting activities. Impartiality is safeguarded by Eurofins Assurance’s relevant policies to avoid conflicts of interest.