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” 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 FDA. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”

What You Will Learn

• Introduction to preventive controls, food safety plans, Good Manufacturing Practices and other programs, and related regulations
• Biological food safety hazards
• Chemical, Physical and Economically motivated food safety hazards
• Developing a food safety plan
• Process, food allergen, sanitation and supply-chain preventive controls
• Recall plans
• Verification, validation and record-keeping procedures

Who Should Get Food Safety Preventive Controls Training?

This course is appropriate for anyone wanting to better understand food safety, especially individuals who work in or want to work in food production, distribution, or preparation.

The course will be particularly useful for individuals who will be involved in the preparation or analysis of food safety plans, validation of preventive controls or food safety record reviews.

There are no prerequisites for this course, and no application is required.

What is Included?

• Three days of live, in-person training, taught by University of Arizona faculty
• Opportunities to ask questions and get the individual feedback you need to master the material
• All course materials
• Lunches
• Upon successful completion of the workshop, you will receive a certificate from the Food Safety Preventive Controls Alliance and a certificate of completion from University of Arizona Continuing & Professional Education

Discounts

A 50% discount is available for current University of Arizona students.

Instructor

These courses are taught by a Lead Instructor trained by the FSPCA who has been instructed in how to teach the FDA-recognized standardized curriculum: Dr. Margie Sánchez-Vega, a University of Arizona Assistant Professor of Practice in Animal and Food Science with over 9 years of experience in food safety teaching.