Description
The Current Good Manufacturing Practice, Hazard Analysis, and Riskbased 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 (PCQI).” This course, developed by FSPCA, is the revised “Standardized curriculum” recognized by FDA.
Successfully completing this course is one way to meet the requirements for a PCQI, who can manage a food safety preventive controls program in accordance with the Hazard-Analysis and Preventive Controls Rule of the US Food and Drug Administration.
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