REGISTER HERE!

NC State Extension is offering the newly updated FSPCA Preventive Controls for Human Food Participant Course Version 2.0 as a virtual, live instructor-led training.

This 22-hour open enrollment course has been developed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA. 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) are intended to ensure safe manufacturing/processing, packing, and holding of food products for human consumption in the United States.

The updated version of this curriculum addresses important updates in FDA guidance documents; important knowledge that PCQIs will need to keep their Food Safety Plans up-to-date.

In addition to FDA guidance updates, other updates in Version 2.0 include:

• Updated references, e.g., RFR, CDC
• Streamlined sections, reduced redundancy
• Better supports development of key concepts
• Expanded examples to better support application by small and mid-sized producers
• Gain recognition as an approved HACCP-based curriculum

This specific course is intended for food processors, with a specific focus on developing a preventive controls food safety plan, as well as specific exemptions and modified requirements. Upon successful completion, participants will receive a Preventive Controls Qualified Individual (PCQI) certificate.

The regulation requires that certain activities must be completed by a "preventive controls qualified individual" (PCQI). This course is the "standardized curriculum" recognized by the FDA. Successfully completing this course is one way to meet the requirements for a PCQI.

Please Note: This course will include an optional dairy-focused track for our Food Safety Plan breakout sessions for those in the dairy industry.