Preventive Controls for Human Foods 2019 (date TBD)
January 1, 2019
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) ensures 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 Food Safety Preventive Controls Alliance (FSPCA), is the standardized curriculum recognized by the Food and Drug Administration. Successfully completing this course is one way to meet the requirements for a preventive controls qualified individual.
Instructors are Chris Sannito and Brian Himelbloom, who have completed training on how to teach the standardized curriculum recognized by the FDA. The next course will be offered in 2019; location, cost, dates and times TBD.