Training Catalog for Human Food Courses
FSPCA Preventive Controls for Human Food Course
Course Description: 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 FSPCA Lead Instructors. These instructors have been instructed in how to teach the FDA-recognized standardized curriculum. Contact the instructors about their courses if you have questions.
For a list of upcoming, approved FSPCA courses, click on the Course Listings tab.
FSPCA Preventive Controls for Human Food Lead Instructor Course
Course Description: This course provides the participant the knowledge and tools needed to perform the duties of a Lead Instructor for the standardized training curriculum that FDA considers adequate in meeting the requirements for training of a preventive controls qualified individual under the Hazard Analysis and Risk-based Preventive Controls for Human Food rule.
The course content is focused on strategies to aid in the effective instruction of the food safety activities and documentation that support the creation and implementation of a preventive controls Food Safety Plan. Administrative tasks for issuing Food Safety Preventive Controls Alliance certificates is also covered as well as a refresher on effective presentation for the adult learner.
- Successful completion of the FSPCA Preventive Controls for Human Food Course
- Participants must apply to become a Lead Instructor on the FSPCA website and receive confirmation that they meet the listed criteria. Application review takes 3-4 weeks.
Qualifications to become a Lead Instructor / Selection Critera
Education: Applicants must have at least 30 semester hours in one or a combination of the following sciences; food science/technology; chemistry; microbiology/ veterinary science; animal science; public health; environmental health; or related scientific fields that provided knowledge directly related to the human or animal food industry.
Work Experience: Applicants must have at least five years of food safety work experience in or with the human or animal food industry, e.g., food processing, packaging, handling facilities, corporate food safety function; food safety consulting or laboratory; food testing; food safety auditing; food safety training and education; food safety regulatory work (inspections, policy development, compliance work); or other related experience.
Food Safety Training Experience: Applicants must identify specific courses/programs in which they have participated in an instructor capacity.The committee will determine relevance of the experience and may consider:HACCP Instruction experience; combinations of different food/food safety courses (including feed); academic teaching experience.
FSPCA Course Manuals