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/ 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 is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”

This 2.5-Day course is based on the curriculum developed by the Food Safety Preventive Controls Alliance (FSPCA). This course will be taught by Lead Instructors, who have been trained by the FSPCA in how to teach the FDA-recognized curriculum.

For more information about the upcoming FSMA-related trainings in Oregon and Western U.S. visit fic.oregonstate.edu and https://agsci.oregonstate.edu/wrcefs/outreach-training.