Training Course Descriptions

The passage of FSMA created mandatory training requirements for 3 of 7 foundational rules of FSMA. Those three rules are:

  • Preventive Controls for Human Food
  • Preventive Controls for Animal Food
  • Produce Safety Rule

The FDA has worked with a variety of industry and academic partners to develop training material that will satisfy the requirements for each rule. Training for each of the three rules above is offered through NC State University in conjunction with Cooperative Extension. The description and structure for each training course is given below.

Preventive Controls For Human Food

The FDA recognized training course for the PCHF rule was developed in conjunction with, and administered through the Food Safety Preventive Controls Alliance (FSPCA). The FSPCA offers two different course formats that result in an equivalent certification.

Face to Face Course

The ‘traditional’ format for the FSPCA training course is a 2.5 day, face to face training that covers 16 modules of material and example food safety plans. The material covered focuses on the development of a food safety plan through hazard analysis, preventive controls, record-keeping, verification/validation, and a recall plan. After successful completion of the course, participants are given a certificate that identifies them as a Preventive Controls Qualified Individual (PCQI).

Good Manufacturing Practices (GMPs) and Qualified Individual (QI) Training:

Since there are two ‘levels’ of training required by the PCHF, we are partnering with Dr. Clint Stevenson to offer a two-part GMP and QI training course. Part 1, an overview of GMPs, is online and targeted at management/supervisory positions. Part 2, focused on personnel hygiene and food handling practices, is face to face and intended for line and production workers. This is an up and coming partnership, so please contact Lynette or Currey with questions!

Preventive Controls For Animal Food

One of the requirements of the new Food Safety Modernization Act (FSMA) regulations is the development of a food safety plan for facilities required to conduct a hazard analysis and implement preventive controls. The development and implementation of the plan is to be done under the supervision of a Preventive Controls Qualified Individual (PCQI). This 20-hour training course follows the Food Safety Preventive Controls Alliance (FSPCA) standardized curriculum recognized by the FDA, and is taught by certified lead instructors. Individuals successfully completing the course will receive an official certificate from FSPCA. Please contact Marissa Herchler with any questions related to PCQI training for animal food.

Produce Safety Rule

For more information about Produce Safety Alliance Trainings offered in NC please visit the PSA Grower Training Page.

Written By

Photo of Currey NoblesCurrey NoblesArea Specialized Agent, Food Safety Serves 50 CountiesBased out of Food, Bioprocessing and Nutrition Science(919) 515-9520 canobles@ncsu.eduFood, Bioprocessing and Nutrition Science - NC State University
Page Last Updated: 10 months ago
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