Preventive Controls for Human Food Blended Course
Food Safety Courses
What is the Preventive Controls for Human Food Blended Course?
This course, developed by the Food Safety Preventive Controls Alliance (FSPCA), focuses on the safe manufacturing, processing, packing and holding of food products for human consumption in the United States in accord with FSMA regulations. This Blended Training course was developed to provide an alternative way for individuals to complete the FSPCA Preventive Controls for Human Food course. This course is web-based with a live instructor via the ZOOM platform and is the standard curriculum recognized by the FDA.
The course consists of two parts. Part 1 is independent online, and Part 2 is live-instructor led online. You must complete Part 1 before you begin Part 2 and both parts must be completed to obtain your certificate. See below for more information.
Why is this course important?
The Preventive Controls Rule for Human Food (PCHF) requires each FDA registered facility to utilize a PCQI (Preventive Controls Qualified Individual) to oversee certain activities including the creation of a Food Safety Plan, validation of preventive controls, record review, and reanalysis.
This course is designed for food safety professionals responsible for a company’s food safety plan including quality, sanitation, operations, logistics, maintenance, purchasing and management roles. Upon successful completion of both parts of the blended course, individuals will earn a certificate of completion and therefore meet the requirements necessary to be recognized as a Preventive Controls Qualified Individual (PCQI).
Once you begin the process, you have up to six months to complete the Part 1: Online Course. Upon completion, you have an additional six months to complete Part 2: Instructor-Led Course. We recommend you identify and select your Part 2: Instructor Led Course prior to enrolling in Part 1: Online Course.
Before you enroll for Part 1: Online Course, please read the background information here to see how the course is structured and your responsibilities as the student. You should plan from 8-12 hours to complete the online course, but you are not expected to complete it in one session so you can start and stop at the end of each module along the way. It does not have to be continuous. There is a 4-hour inactivity time-out so be sure to complete a given module before closing out, or you will need to start over at the beginning of that module again. Only completed modules are saved in the system.
It is strongly recommended that you use the Participant Manual while completing Part 1: Online. You can access a free .PDF version. Please be advised that the free .PDF version is 504 pages if you intend to print it yourself. You can order a hard copy for $30 from the FSPCA Bookstore.
Let’s talk about it!
With a few exceptions, all food companies within the US must use a PCQI for creation of food safety programs, validation of process preventive controls, review of records, and reanalysis of the food safety program.
Unless you use the services of an outside consultant, you’ll need at least one individual on staff that is a PCQI. Improve your food safety program and stay compliant with the FDA by registering for Part 2 of the Blended PCHF course today!