FSPCA Preventive Controls for Human Food Certification Training

FSPCA: Food Safety Preventative Controls Alliance logoThis training provides Food Safety Preventive Controls Alliance certification (FSPCA certificate) to meet FDA requirements for PCQI (Preventive Controls Qualified Individual) for the development and implementation of a food safety plan as part of the Food Safety Modernization Act (FSMA) regulations.

Who Should Attend?

The Preventive Controls Rule requires that each facility have Preventive Control Qualified Individuals to develop and implement Hazard Analysis and Risk-based Preventive Controls for Human Foods. The course provides training and certification to meet those requirements. 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.

Each Participant must have:

  • Personal computer, no cell phone or tablets
  • One participant per computer
  • Camera and sound on the whole class time
  • Familiarity with Google Docs
  • If you are joining in the same physical room as someone else you must utilize headphones to minimize background noise and feedback.

Each student will need a copy of the PC Guide:

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).