FSPCA-PCQI

Preventive Controls qualified individual (PCQI)
for Human Food and Animal Food Course

Instructor certificate

Student certificate

Course Description: 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” 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.”
These courses are taught by FSPCA Lead Instructors.(We have several could help you) These instructors have been instructed in how to teach the FDA-recognized standardized curriculum. Contact the instructors about their courses if you have questions.
§ 117.180 Requirements applicable to a preventive controls qualified individual and a qualified auditor.
(1) Preparation of the food safety plan (§ 117.126(a)(2));
(2) Validation of the preventive controls (§ 117.160(b)(1));
(3) Written justification for validation to be performed in a timeframe that exceeds the first 90 calendar days of production of the applicable food;
(4) Determination that validation is not required (§ 117.160(c)(5));
(5) Review of records (§ 117.165(a)(4));
(6) Written justification for review of records of monitoring and corrective actions within a timeframe that exceeds 7 working days;
(7) Reanalysis of the food safety plan (§ 117.170(d)); and
(8) Determination that reanalysis can be completed, and additional preventive controls validated, as appropriate to the nature of the preventive control and its role in the facility’s food safety system, in a timeframe that exceeds the first 90 calendar days of production of the applicable food.
 ​

CONTACT