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’. This course, developed by FSPCA, is the ‘standardized curriculum’ recognized by the FDA. Successfully completing this course is one way to meet the requirements for a ‘preventive controls qualified individual.’ (PCQI)

Our course is taught by lead instructors for the FSPCA Preventive Controls for Human Food Course, Dr. Gary C. Smith and Dr. Keith Belk. Dr. Smith is a member of the Board of Directors for Food Safety Net Services and is currently a Distinguished Professor Emeritus at Colorado State University and Visiting Professor at Texas A&M University. Dr. Belk is Director of Scientific Affairs with Food Safety Net Services and a professor in the Colorado School of Public Health. He is also a professor in the Department of Animal Sciences and the holder of the Monfort Chair at Colorado State University.

Schedule

Price

  • FSPCA Preventive Controls for Human Food (three-day course): $795
  • Collegiate (Student) Registration Fee: $150

* Register 4 weeks prior to the first day of the training course and receive 5% discount

** Two or more employees from the same company receive an additional 10% discount

Registration Includes:

  • All course materials
  • Lunch/snacks
  • Certificate of completion

Register Today

Contact FSNS for more course information at 888.525.9788 x 239 or training@FSNS.com

Download the Training Course Registration Form

Contact FSNS for more course information at 888.525.9788 x 239 or training@FSNS.com