Businesses that need to ensure safe preparation of food products before selling them in the retail market may take the course, Food Safety Preventive Controls Alliance (FSPCA) Preventative Controls for Human Food Certification Training (PCHF).

The course is designed to meet a Food and Drug Administration (FDA) regulation to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. Upon completion of the 20-hour course, the trainee will become an FDA recognized Preventive Controls Qualified Individual (PCQI).

The course covers:

  • How to create a Food Safety Plan meeting the FDA requirements as required by the Food Safety Modernization Act (FSMA);
  • How to conduct a Hazard Analysis, and differentiate between prerequisite programs and risk-based preventive controls;
  • Guidelines for choosing Critical Limits, setting up monitoring programs and implementing corrective actions when deviations occur; and
  • Documentation for all aspects of the PCHF required Food Safety Plan, including verification and validation activities, monitoring, corrective actions and records review.

The training will be offered from 8 a.m. to 5 p.m. Feb. 24 and Feb. 25; and from 8 a.m. to noon Feb. 26. The virtual training will use ZOOM platform. Participants must be present during all modules of the course to receive the Certificate of Course Completion. Attendance and engagement will be monitored throughout the remote delivery. Registration closes Feb. 19. Click here to register.

Cost for the training is $250 per person, which will include the Human Foods Handbook, participant workbook and certificate from the Preventive Controls Alliance. Refunds will not be given.

For more information, contact Ruplal Choudhary at 618-203-6473 or choudhry@siu.edu or Laurie George at 618-242-0780 or ljgeorge@illinois.edu.