Preventive Controls for Human Food 


Course Details:

This two and a half day course provides instruction on the development of a Food Safety Plan as required by FDA as part of Food Safety Modernization Act. This course is recognized by the FDA to meet the training requirements found in the Preventive Controls for Human Food rule (21 CFR Part 117). Participants will learn the key elements of a food safety plan, how to conduct a hazard analysis for biological, chemical and physical hazards, and how to develop and implement risk-based preventive controls (process, sanitation, allergen, and supplier) along with the appropriate verification and validation procedures.
This training was developed by the Food Safety Preventive Controls Alliance (FSPCA), a broad-based public/private alliance created by the U. S. Food and Drug Administration (FDA) and the Illinois Institute of Technology's Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials. It is delivered by Virginia Tech instructors, Dr. Rob Williams and Joell Eifert, who have completed the Preventive Controls for Human Food Lead Instructor curriculum training and have extensive experience in food processing as well as in food safety instruction.

The Preventive Controls Rule requires that each covered facility have a Preventive Control Qualified Individual (PCQI)* for the development and implementation of Hazard Analysis and Risk-based Preventive Controls for Human Foods. This training 
*Companies that are not subject to Subparts C and G of the Preventive Controls for Human Food Rule (for example, very small businesses) are not required to have a Food Safety Plan or PCQI.  However, Preventive Controls for Human Food training may be beneficial to those companies.

Who Should Attend?*

Food industry personnel who have responsibility for a firm's Food Safety Plan, such as writing the plan, implementing the plan, and verification activities.  The course is also beneficial to those who work in areas where preventive controls will be applied, such as quality assurance, sanitation, maintenance, operations. Those who work in management, sales, and marketing may also benefit due to better understanding of the firm's Food Safety Plan requirements. 

Only participants attending the full time of instruction will receive certificates.

Each class is restricted to 35 people.

*The Preventive Controls Food Safety Plan is a requirement for covered FDA-regulated food processing facilities.  This training does not address USDA-regulated products and regulatory requirements.



Before proceeding please note:

Virginia Cooperative Extension programs and employment are open to all, regardless of race, color, national origin, sex, religion, age, disability, political beliefs, sexual orientation, or marital or family status. An equal opportunity/affirmative action employer.

If you are a person with a disability and desire any assistive devices, services or other accommodations to participate in this activity, please contact Joell Eifert in the Department of Food Science and Technology at (540) 231-2483* during business hours of 8 a.m. and 5 p.m. to discuss accommodations a minimum of 5 days prior to the event.  *TDD number is (800) 828-1120.

Extension is a joint program of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and state and local governments.





Day 1 (Lunch provided)

Introduction to Course and Preventive Controls
Food Safety Plan Overview
Good Manufacturing Practices and Other Prerequisite Programs
Biological Food Safety Hazards
Chemical, Physical and Economically Motivated Food Safety Hazards
Preliminary Steps in Developing a Food Safety Plan
Resources for Preparing Food Safety Plans

Day 2 (Lunch provided)
Hazard Analysis and Preventive Controls Determination
Process Preventive Controls
Food Allergen Preventive Controls
Sanitation Preventive Controls
Supply-chain Preventive Controls

Day 3 (half-day; no lunch provided)
Verification and Validation Procedures
Record-keeping Procedures
Recall Plan
Regulation Overview – cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food

Class time will be full days on Day 1 and 2 but will end at approximately 12:30 pm on Day 3.



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