FSPCA PCQI Preventive Controls for Human Food

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 and 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”.

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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.” All companies that hold, pack, or manufacture food for human consumption are required to have at least one Preventive Controls Qualified Individual (PCQI) per business. The PCHF course will train your individuals to become PCQIs. 

Key Topics

  • Focuses primarily on food safety issues and encompasses the entire food system
  • Provides information to food processors on creating a Food Safety Plan
  • Reviews Good Manufacturing Practices (GMPs) and other prerequisite programs
  • Evaluates process, food allergen, sanitation, and supply chain preventive controls


Desired Outcomes

Upon course completion, participants will be prepared to:

  • Apply the application of risk-based preventative controls
  • Individuals will be considered a “Preventive Controls Qualified Individual (PCQI)”, which is a requirement of the Food Safety Modernization Act (FSMA)


  • Meet training requirements for the “Preventive Controls Qualified Individual” (PCQI) under the Preventive Controls for Human Food Rule (PCHF)
  • Understand prerequisite programs, preventive controls, qualified individual, and where they fit
  • Learn the hazard analysis process and recourses to help conduct one
  • Learn and practice creating a prevention-focused Food Safety Plan


Who should take this course?

Any facility that manufactures, processes, packs, or holds food for human consumption is required to have at least one PCQI. This also applies to food that is to be consumed in the United States, so facilities that import food into the U.S. will also need a PCQI. One PCQI is required per business.

Materials Provided

PCHF Participant’s Manual


Participants taking the PCHF course, should have an understanding of HACCP. If not, it is recommended that the participant attend a SURE™ HACCP Manager course recognized by the International HACCP Alliance prior to the PCHF course.


  • Day 1: 8 a.m. – 5 p.m.
  • Day 2: 8 a.m. – 5 p.m.
  • Day 3: 8 a.m. – 1 p.m.



  • Individual enrollment is available for all courses.
  • Minimum capacity: 5 participants for all private classes
  • Maximum capacity: 40 participants

To view class schedule, click here