Are you a business, or are you associated with a business that needs to ensure safe preparation of food products for human consumption?  Are you looking to become a qualified individual who has successfully completed training in the development and application of risk-based preventative controls, or are you currently working with a processing company and want to help them develop a food safety system?  This course, “FSPCA Preventative Controls for Human Food Certification Training,” will give you the knowledge and understanding in order to meet those expectations.

This Food and Drug Administration (FDA) regulation is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation for Current Good Manufacturing Practices, Hazard Analysis, and Risk Based Preventive Controls for Human Food, 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 “standardized curriculum” recognized by FDA. To complete the course, a participant must be present for the entire workshop and participate in the exercises.

Upon completion of this 20‐hour (2.5 days) course, the trainee will become a FDA‐recognized

“Preventive Controls Qualified Individual” (PCQI). The course will cover:

• 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
• Documentation for all aspects of the PCHF‐required Food Safety Plan including verification and validation activities, monitoring, corrective actions, and records review

The class will begin on Wednesday, March 25 starting at 8 a.m. and will finish on Friday, March 27 at noon. Wednesday and Thursday classes will end at 5 p.m. each day.  The instructor for this class will be Dr. Ruplal Choudhary, a Lead Instructor trained by the FSPCA. Classes will be held at the Jefferson County Extension Office, 4618 Broadway, Mt. Vernon, Illinois  62864.    

Registration for this class can be found at https://go.illinois.edu/FSPCAtraining.  Cost for the training is $200.00 per person, which will include the Human Foods Handbook, participant workbook, certificate from the Preventive Controls Alliance, and the Association of Food & Drug Officials.  Lunch will be on your own.

For more information, contact Dr. Ruplal Choudhary at (618)203-6473 or  choudhry@siu.edu or Laurie George (618) 242-0780 or ljgeorge@illinois.edu.  Register early, as space is limited.