FSMA Preventive Controls for Human Food – FSPCA Curriculum
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” or 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.”
This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
Who Will Benefit
Employees with responsibilities in Quality, Food Safety, HACCP, Regulatory Affairs, Food Production, Maintenance, Safety and any other associates interested in achieving a better understanding of the implementation/maintenance of FSMA Preventive Controls for Human Food.
What You Will Learn
An enhanced understanding of the requirements of FSMA Preventive Controls for Human Food and how these requirements apply to your organization.
- Current requirements for 21 CFR 117 Good Manufacturing Practices.
- Current requirements for Pre-Requisite Programs.
- Criteria used to identify food safety hazards and how to properly risk-assess those hazards.
- Criteria used to identify and implement specific preventive controls for your organization.
- Process for identifying gaps within your operation between a GFSI approved scheme and FSMA requirements, and real-world techniques for addressing them.
- Practical applications, challenges and current thinking from FDA.