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

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

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

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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.

For any queries or further information related to our services, please feel free to contact us at info@qacamail.com or call us at +919599619392. We are here to assist you!

Frequently Asked Questions

The FSPCA Preventive Controls for Human Food (PCHF) Version 2.0 Training Course is a standardised training program designed to help professionals understand FDA Food Safety Modernization Act (FSMA) requirements and develop Food Safety Plans based on hazard analysis and risk-based preventive controls for human food.

This course is ideal for food safety managers, quality assurance professionals, HACCP team members, food manufacturers, regulatory personnel, consultants and individuals responsible for developing, implementing or overseeing Food Safety Plans within food organisations.

The training covers Current Good Manufacturing Practices (cGMPs), hazard analysis, preventive controls, allergen management, sanitation controls, supply-chain programs, recall planning, verification activities, record keeping and Food Safety Plan development in accordance with FDA FSMA requirements.

A Preventive Controls Qualified Individual (PCQI) is a professional who has successfully completed recognised FSPCA training or possesses equivalent experience to develop and apply Food Safety Plans as required under the FDA FSMA Preventive Controls for Human Food regulation.

FSPCA PCHF training helps food businesses strengthen food safety compliance, reduce contamination risks, improve hazard control processes, meet FDA regulatory requirements and enhance consumer confidence in food products.

Yes, the course includes practical exercises, case studies, hazard analysis activities and Food Safety Plan development exercises to help participants apply preventive control concepts effectively within real food manufacturing environments.

The FSPCA PCHF Version 2.0 Training Course is typically conducted over 3 days in online instructor-led format and includes interactive learning sessions, group discussions and knowledge assessments.