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) is intended to 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" who has "successfully completed training in the development and application of risk based preventive controls".
This course developed by the FSPCA is the "standardised curriculum" recognised by FDA; successfully completing this course is one way to meet the requirements for a "Preventive Controls Qualified Individual." The main objective of this course is to provide training to food business operator’s representative for qualifying them to be Preventive Control Qualified Individual (PCQI). As per the current Food Safety Modernized Act of US FDA, the facilities, which are required to comply with this regulation, must have PCQI for the developing of their food safety plan.
