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Who should take the course?
Those responsible for performing or overseeing the preparation of the food safety plan
All deliveries cover the same exact curriculum in a minimum of 20 contact hours.
Instructor-Led: Delivered live, in-person, and/or virtually by Lead Instructors trained by FSPCA.
Asynchronous Learning: 100% self-paced online delivery, with no Lead Instructors present physically or virtually. Asynchronous courses are reviewed by FSPCA to ensure curriculum learning objectives and learner engagement requirements are met.
Blended: Delivered in two parts. PART 1 is asynchronous learning and PART 2 is Instructor-Led. Both PART 1 and PART 2 must be completed to receive an FSPCA certificate of successful completion.
FSPCA Preventive Controls for Human Food (PCHF) Participant Course
The Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) are 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 (PCQI)” 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.”
Ready to enroll? Click on the “Enroll in a Course” tab!
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