Preventive Controls for Human Food Qualified Individual Training Programs
Qualified Individual Participant Training Courses
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These trainings are specific for packinghouses, cooling operations, and others who pack and/or hold raw agricultural commodities.
|Taught by Dr. Jennifer McEntire
and Dr. David Gombas
| Taught by Dr. Jennifer McEntire
and Dr. Susan Pheasant
| Taught by Dr. David Gombas
and Dr. Susan Pheasant
This Preventive Controls for Human Food Qualified Individual Training Course, using the Food Safety Preventive Controls Alliance (FSPCA) training curriculum will focus on facilities that pack and/or hold raw agricultural commodities (e.g. packinghouse operations) so they can develop food safety plans that are in compliance with the Preventive Controls for Human Food rule. 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 FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
The standard FSPCA FDA-approved curriculum was designed for food processing facilities. This specialized United Fresh course will be applicable to packinghouses, cooling operations, etc. that fall under the Preventive Controls rule for Human Food.
The training sessions will be taught by FSPCA lead instructors. This training will be of specific value to packinghouse operations, as United Fresh has developed specific example plans to ensure these sessions are relevant to packinghouse companies while still retaining the FSPCA standardized curriculum.
Preventive Controls for Human Food Qualified Individual Training CourseCourse Information and FAQs
This 2.5-day course is the FSPCA Preventive Controls for Human Food Participant Course. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” Please note, this training does not allow you to train other trainers. Those who complete this session will receive a certificate from the Association of Food and Drug Officials (AFDO), International Food Protection Training Institute (IFPTI) and The Institute for Food Safety and Health (IFSH). Upon completion, you will be qualified to meet the standards in the regulation.
A light breakfast and lunch will be included for all attendees each day.
Frequently Asked Questions for Qualified Individual Training Course
What is The Food Safety Preventive Controls Alliance (FSPCA)?
The FSPCA is a broad-based public-private alliance consisting of key industry, academic, and government stakeholders whose mission is to support safe food production by developing a nationwide core curriculum, training, and outreach programs to assist companies producing human and animal food in complying with the preventive controls regulations. FSPCA was the only organization supported by FDA to develop a training curriculum to qualify attendees to be Preventive Controls Qualified Individuals.
Who is a Preventive Controls Qualified Individual?
A Preventive Controls Qualified Individual applies to those who have successfully completed specific training in the development and application of risk-based preventive controls or is otherwise qualified through job experience to develop and apply a food safety system. § 117.180
How can I become Qualified?
You can become a Preventive Controls Qualified Individual in just 3 days by attending one of our training courses using the FDA-recognized FSPCA curriculum!
Is being a Preventive Controls Qualified Individual important?
Yes! Each FDA-registered facility subject to the Preventive Controls Rule for Human Food that cuts fresh produce must have at least one Preventive Controls Qualified Individual (employee or consultant) to do or oversee the preparation of a food safety plan, validation of the preventive controls, review records and perform reanalysis of the food safety plan.
Why should I participate in this course?
These United Fresh courses are the only ones using models plans created by a team of experts convened by United Fresh, with an emphasis on the food safety controls, most important to packinghouses. This training is tailored for facilities that are required to have a food safety plan under the Preventive Controls Rule, but aren’t traditional “processors.” These example plans will ensure these three courses are relevant to packinghouse companies while still retaining the FSPCA standardized curriculum.
What will I receive from participating?
After completing the course, you will receive a certificate and be qualified to meet the standards in the regulation.