FSPCA Preventive Controls for Human Food

Preventive Controls for Human Food course is intended to support safe manufacturing/processing, packing and holding of food products for human consumption in the United States.

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 Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.

Class Hours: 

LiveOnline: 9:00 a.m.- 4:30 p.m. CST. 

  • Classes are delivered in 90 minute segments with 30 minute breaks in between.

Cancellation, Transfer, Substitution, and "No-Show" Policy:

LiveOnline

  • More than 10 days to the start date of the course, a registrant may:  
    • Request to cancel a registration and receive a full refund, or
    • Request to transfer to a different class at no charge.  
  • 9 Days-24 hours prior to the start date of the course:  
    • Request to cancel a registration and receive a 50% refund, or
    • Request a transfer to a different class and remit a $100 fee to process a transfer.
  • Inside of 24 hours prior to the start of the course cancellation is non-refundable.

Substitutions (another person replacing a particular registrant in a course) are permitted at any time without additional charge.

Should DNV cancel a schedule course, our liability to course registrants is limited to the amount of the course fee. The registrant would then have the option of a full refund or transfer to an alternative available course (transfer fee is waived in this situation). We recommend that registrants wait until the course date is less than 30 days out before making travel arrangements.

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 Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.

Class Hours: 

LiveOnline: 9:00 a.m.- 4:30 p.m. CST. 

  • Classes are delivered in 90 minute segments with 30 minute breaks in between.

Cancellation, Transfer, Substitution, and "No-Show" Policy:

LiveOnline

  • More than 10 days to the start date of the course, a registrant may:  
    • Request to cancel a registration and receive a full refund, or
    • Request to transfer to a different class at no charge.  
  • 9 Days-24 hours prior to the start date of the course:  
    • Request to cancel a registration and receive a 50% refund, or
    • Request a transfer to a different class and remit a $100 fee to process a transfer.
  • Inside of 24 hours prior to the start of the course cancellation is non-refundable.

Substitutions (another person replacing a particular registrant in a course) are permitted at any time without additional charge.

Should DNV cancel a schedule course, our liability to course registrants is limited to the amount of the course fee. The registrant would then have the option of a full refund or transfer to an alternative available course (transfer fee is waived in this situation). We recommend that registrants wait until the course date is less than 30 days out before making travel arrangements.

Food Safety Course Offerings

Competence is one of the first steps toward a systematic approach to manage the safety and sustainability aspects of your food and beverage production.

 

Cancellation, Transfer, Substitution, and "No-Show" Policy

DNV Public Training Course Policy

 

2023 Public Training Calendar

 

An Approach to Product Safety Culture

Gain the fundamental understanding of the importance of a positive product safety culture.

 

BRC Global Standard for Food Safety Issue 9: Lead Auditor

This in-depth course will provide an understanding of the Standard in terms of the protocol, requirements, and how to audit effectively.

 

BRC Global Standard for Food Safety Issue 9: Sites Training

Gain a full understand of the general principles of the standard and how to comply with the requirements.

 

BRC Global Standard Internal Auditor

Provides the knowledge and skills required to perform audits against BRCGS.

 

Hazard Analysis and Critical Control Points (HACCP)

Exploratory workshop allows participants to practice development and implementation of a HACCP System based on models

 

SQF Advanced Practitioner

Designed for the current SQF practitioner who is seeking further education on how to improve and maintain their company’s SQF System

 

Implementing SQF Systems - Training

The first step in acheiving SQF certification is to clearly understand the SQF Food Safety Code.

 

Preventive Controls Qualified Individuals

Provides a successful in-class or live virtual learning environment so that the trained PCQI is able to effectively manage risk-based preventive controls within their operations