Preventive Controls for Human Food
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
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
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.