FSPCA Preventive Controls for Human Food (PCHF) Version 1.2 Participant Course
The Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the
Preventive Controls for Human Food regulation) are 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 (PCQI)” who has “successfully completed training in the development and application of risk-based preventive controls”.
This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”
Part 1 (Cost $208): Online & delivered by FSPCA (You must finish it on your own before Part 2). Register for Part 1 then click on Enroll in a Course and enroll for PCHF Participant Course Part 1
Part 2 (Cost $275-350): Friday, June 13, 2025 8:30 AM - 5:00 PM
Who Should Attend?
The curriculum is designed for food industry professionals responsible for a company’s Food Safety Plan in terms of developing, implementing, or maintaining food safety activities. In addition, it is suitable for those working in any area of the facility where preventive controls will be used (quality, sanitation, operations, logistics, maintenance, etc.) or where knowledge of the rule will be helpful (sales, marketing, upper management).
For more information about the training: Contact Robson Machado at robson.machado@maine.edu or 207.581.3144.
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