This three‑day, instructor‑led course serves as the standardized curriculum recognized by the U.S. Food and Drug Administration (FDA) for meeting the training requirements under the Preventive Controls for Human Food (PCHF) rule. Participants gain the knowledge and skills needed to develop, implement, and maintain a robust Food Safety Plan that complies with FSMA regulations.

Through practical examples, interactive discussions, and real‑world scenarios, this course equips food industry professionals to confidently fulfill the role of a Preventive Controls Qualified Individual (PCQI).

• Understand the regulatory requirements of the FSMA Preventive Controls for Human Food rule
• Conduct hazard analysis using a risk‑based, scientific approach
• Identify and implement preventive controls (process, allergen, sanitation, supply‑chain)
• Develop and validate process preventive controls
• Establish monitoring, verification, and corrective action procedures
• Create and maintain required records to demonstrate compliance
• Build and manage a complete, compliant Food Safety Plan
• Apply practical tools and templates to streamline implementation

• Facilities that manufacture, process, pack, or hold human food (21 CFR 117.1)
• In general, facilities required to register with FDA under sec. 415 of the Food, Drug, & Cosmetic Act
• Applies to food to be consumed in the United States

This course is perfect for professionals overseeing food safety, including Quality Assurance and Control personnel, Production and Operations Managers, Regulatory team, R&D, Consultants and auditors, and Individuals seeking PCQI certification for FSMA compliance.

No formal prerequisites are required.
However, participants will benefit from prior knowledge of basic food safety principles, HACCP or preventive controls concept.

This training course is delivered by Lead Instructor for the FSPCA Preventive Controls for Human Food participant course V2.0