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Preventive Controls for Human Food - PCQI
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Preventive Controls for Human Food - PCQI

 Export to Your Calendar 8/6/2019 to 8/7/2019
When: Tuesday, August 6 - Wednesday, August 7
8:00 AM - 4:00 PM
Where: Safe Food Resources
285 Forest Grove Dr., Suite 126
Pewaukee, Wisconsin  53072
United States
Contact: Kelly Oberst
(262) 696-8290

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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. 

This course is presented in a two day format to include:

Day 1
  • Introduction
  • Food Safety Plan Overview
  • GMP and other Pre-Requisites
  • Biological, Chemical, Physical, Economical Food Safety Hazards
  • Preliminary Steps
  • Hazard Analysis
Day 2
  • Process, Allergen, Sanitation and Supply Chain Preventive Controls
  • Verification and Validation Procedures
  • Record-Keeping Procedures
  • Recall Plan
  • Regulation Overview - cGMP and Hazard Analysis and Risk Based Preventive Controls for Human Food 

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