FSPCA Preventative Controls For Human Food

Martin is an executive with over 30 years of experience in food safety, quality, management systems, and process improvement practices. He is dedicated to his work and a natural at guiding, training and engaging companies through the implementation process of quality and food safety management systems.

Background

The FDA’s Food Safety Modernization Act (FSMA) signed into law in 2011 has dramatically changed the way facilities manufacturing, handling or packaging food are required to control food safety by developing a comprehensive, proactive Food Safety Plan managed and overseen by a Preventive Controls Qualified Individual.

 

Course Overview:

This updated version 2.0 training program is now available starting January 2025 and covers the required, and recommended elements of a food safety plan. It provides participants with detailed knowledge and practical skills to serve as Preventive Controls Qualified Individuals to be able to develop and implement plans tailored to their unique operations. By focusing on a pro-active, risk-based approach, this course emphasizes the identification and mitigation of hazards, ensuring food safety and regulatory compliance across the supply chain.

 

The DVIRC Difference

This gold standard course was developed by the FSPCA and is the FDA recognized standardized curriculum meeting the training requirement for “Preventive Controls Qualified Individuals” as defined in 21 CFR $117.3 of the final Food Safety Modernization Act (FSMA) rule “Current Good Manufacturing Practices, Hazard Analysis and Risk-based Preventive Controls for Human Food—FSMA Section 103”.

The Food Safety Preventive Controls Alliance (FSPCA) program was established in 2011 as part of a federal grant from FDA to the Institute for Food Safety and Health at the Illinois Institute of Technology. The purpose of this broad‐based alliance is to develop and maintain a cost‐effective education and training program to assist the food industry with understanding the Preventive Controls regulation requirements applicable to their facilities.

 

What You’ll Learn:

Participants will learn how to develop a comprehensive food safety plan according to the “Preventive Controls for Human Food” rule that includes:

• GMP and Pre-requisite Programs
• Preliminary steps for a HACCP/Food Safety Plan
• Conduction of a Hazard Analysis
• Definition and description of Preventive Controls as defined by the FSMA rule
• Corrective actions and corrections
• Verification and Validation
• Record keeping
• Development of a Recall Plan

This updated version 2.0 addresses important updates in FDA guidance documents; important knowledge that PCQIs will need to keep their Food Safety Plans up to date. In addition to FDA guidance updates, other updates in Version 2.0 include:

• Updated references, e.g., RFR, CDC
• Streamlined sections, reduced redundancy
• Better supports development of key concepts
• Expanded examples to better support application by small and mid-sized producers
• Gain recognition as an approved HACCP-based curriculum

 

Benefits:

• FSMA Compliance: Gain the expertise to ensure compliance with FSMA’s preventive controls rule and stay ahead of regulatory changes.

• Receive an official training certificate from the Food Safety Preventive Controls Alliance (FSPCA) recognized by the FDA upon successful completion, demonstrating your competency in preventive controls for human food.
• Improved Food Safety Management: Learn the principles of hazard analysis and how to develop robust Food Safety Plans that meet industry standards.
• Enhanced Risk Mitigation: Equip your team with the tools and knowledge to effectively identify, assess, and control food safety risks in your facility.
• Receive tools and plan templates from the FSPCA supporting the development of a food safety plan

 

Who Should Take This Course:  

The FSPCA Preventive Controls for Human Food Participant Course Version 2.0 is designed for professionals in the food manufacturing, processing, and distribution sectors who are responsible for ensuring compliance with the Food Safety Modernization Act (FSMA) preventive controls regulations.

Not formerly trained in version 1.2

Individuals that are not formerly trained in version 1.2 and are responsible for food safety plans at facilities required to register with FDA under sec. 415 of the Food, Drug & Cosmetic Act who manufacture, process, pack or store any type of human food. . The preventive controls rule requires that Preventive Controls Qualified Individuals must have successfully completed training in the development and application of risk‐based preventive controls at least equivalent to this standardized curriculum recognized as adequate by FDA or otherwise qualified through job experience to develop and apply a food safety system.

Formerly trained in version 1.2

Individuals who have successfully completed the training course version 1.2 are not required to complete version 2.0 to maintain their PCQI status. 

Taking the course in the new version is highly recommended since it includes important updates, the latest FDA guidance and a heightened emphasis on the connection between HACCP and Preventive Controls in order to gain recognition from the Global Food Safety Initiative as a recognized HACCP training.