Pre-Conference Workshop: FSPCA Preventive Controls for Human Food Course — Day One

Sun. April 2| 8:00 AM - 5:00 PM |


The new Food and Drug Administration (FDA) Preventive Controls for Human Food regulation, which began implementation in September, is intended to help 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" (PCQI) who has successfully completed 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.

This 2.5 day course utilizes the standardized curriculum developed by the Food Safety Preventive Controls Alliance (FSPCA), which is the only curriculum currently recognized by FDA and it is conducted by FSPCA Lead Instructors. Attendees will be taught how to develop, implement and manage their facility's food safety plan in compliance with the FDA's Preventive Controls for Human Food regulations (21 C.F.R. 117).

Upon successful completion, each attendee will become a Preventive Controls Qualified Individual (PCQI).

Learning Objectives
Participants will learn the following:
  1. The requirements of the preventive controls regulation
  2. How prerequisite programs and the updated cGMP regulations relate to a food safety plan
  3. How to identify hazards requiring preventive controls, then determine and implement the appropriate preventive controls necessary to control those hazards
  4. How to monitor preventive controls and apply effective corrective actions to root causes to provide assurances that the controls work properly
  5. How verification and validation of preventive controls should be included in a food safety plan
  6. Which records must be maintained and included as part of a food safety plan

IDFA is partnering with Mérieux NutriSciences to deliver this training. Mérieux NutriSciences is a global food quality partner—offering testing, labeling, auditing, consulting, sensory, training and research services to the food & nutrition industry.

Who Should Attend
Food safety and quality professionals at facilities or corporate locations who are responsible for or involved in the development of food safety plans.


Day One: Sunday, April 2, 2017

8:00 a.m. – NoonSession 1: Introduction to the Course and Preventive Controls
Session 2: Food Safety Plan Overview
Session 3: Good Manufacturing Practices and Other Prerequisite Programs
Session 4: Biological Food Safety Hazards

Noon – 1:00 p.m.


1:00 p.m. – 5:00 p.m.

Session 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Session 6: Preliminary Steps in Developing a Food Safety Plan
Session 7: Resources for Food Safety Plans

5:00 p.m.


Day Two: Monday, April 3, 2017

8:00 a.m. – NoonSession 8: Hazard Analysis and Preventive Controls Determination
Session 9: Process Preventive Controls
Session 10: Food Allergen Preventive Controls Determination

Noon – 1:00 p.m.


1:00 p.m. – 5:00 p.m.

Session 11: Sanitation Preventive Controls
Session 12: Supplier Preventive Controls
Session 13: Verification and Validation Procedures

5:00 p.m.


Day Three: Tuesday, April 4, 2017

8:00 a.m. – NoonSession 14: Record-Keeping Procedures
Session 15: Recall Plan
Session 16: Regulation Overview—cGMP, Hazard Analysis and Risk-Based Preventive Controls for Human Food Final Rule
Course Review: Curriculum Summary, Final Questions and Certificates



Course Registration

Type: Pre-Conference Workshops

Track: Regulations and Food Safety


John Allan Vice President, Regulatory Affairs and International Standards, International Dairy Foods Association | Role: Speaker
Nancy Eggink Business Development Director, Mérieux NutriSciences | Role: Speaker

Learning Format