FSPCA Preventive Controls for Human Food (PCHF) Version 1.2 Participant Course

FSPCA: Food Safety Preventative Controls Alliance logoThe Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the
Preventive Controls for Human Food regulation) are 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 (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.”

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Who Should Attend?

The curriculum is designed for food industry professionals responsible for a company’s Food Safety Plan in terms of developing, implementing, or maintaining food safety activities. In addition, it is suitable for those working in any area of the facility where preventive controls will be used (quality, sanitation, operations, logistics, maintenance, etc.) or where knowledge of the rule will be helpful (sales, marketing, upper management).

Maine Residents and Food Business Financial Assistance Application

Note: After filling out the Financial Assistance Application you will be given a coupon code, continue to fill out your registration to apply the coupon code for the cost.

How is the class delivered?
We use the hybrid model that has two parts. Part 1 is 100% online and asynchronous and you must complete it, at your own pace, before coming for the in-person Part 2. Part 1 is offered by FSPCA and has its separate cost of $208.
Part 2 is delivered in-person in a one-day (8h) class which completes the training and makes participants eligible to be a PCQI.

Benefits of Attending:

All FDA-regulated food manufacturing companies must implement a Food Safety Plan for their facility. The agenda for the training includes topics such as:

  • Introduction to the Course and Preventive Topics
  • Food Safety Plan Overview
  • Good Manufacturing Practices and Other Prerequisite Programs
  • Biological Food Safety Hazards
  • Chemical, Physical & Economically Motivated Food Safety Hazards
  • Preliminary Steps in Developing a Food Safety Plan
  • Resources for Food Safety Plans
  • Hazard Analysis and Preventive Controls Determination
  • Process Preventive Controls
  • Food Allergen Preventive Controls Determination
  • Sanitation Preventive Controls
  • Supplier Preventive Controls
  • Verification and Validation Procedures
  • Record-Keeping Procedures
  • Recall Plan
  • Regulation Overview: GMP and Hazard Analysis and Risk-Based Preventive Control for Human Food

For more information about the training: Contact Robson Machado at robson.machado@maine.edu or 207.581.3144.

If you are a person with a disability and need an accommodation or need a translator to participate in this program, please contact Theresa Tilton at theresa.tilton@maine.edu or 207.942.7396 to discuss your needs. Receiving requests for accommodations at least 10 days before the program provides a reasonable amount of time to meet the request. However, all requests will be considered.

In complying with the letter and spirit of applicable laws and pursuing its own goals of diversity, the University of Maine System does not discriminate on the grounds of race, color, religion, sex, sexual orientation, transgender status, gender, gender identity or expression, ethnicity, national origin, citizenship status, familial status, ancestry, age, disability physical or mental, genetic information, or veterans or military status in employment, education, and all other programs and activities.  The University provides reasonable accommodations to qualified individuals with disabilities upon request. The following person has been designated to handle inquiries regarding non-discrimination policies: Director of Equal Opportunity, 101 Boudreau Hall, University of Maine, Orono, ME  04469-5754, 207.581.1226, TTY 711 (Maine Relay System).