FSPCA Preventive Controls for Human Food Course Version 2.0

Tuesday, October 7th – Thursday, October 9th, 2025, 8:00 AM – 5:00 PM EST

Course Description:

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” 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; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual”.

This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.

Lead Instructors: David Jones

Location:
In-Person

Cost:
$975.00/participant
Includes certificate fee

Seats are limited. If this session is full or you cannot make this date, let us know if you would like put on the list to receive notification when the next course is open for registration.

June 17, 2025, 1:00 PM EST

Presented by:

Rachel Spearry, Senior Customer Service Specialist
Nadia Gaskins, Microbiologist

Course Length: 1hr total including 15 min Q&A at the end

This webinar will expand upon the principles discussed in the first two Introduction to Microbiology webinars and is for entry level professionals in a laboratory or food processing facility or a non-microbiologist that would like to better understand microorganisms and how they relate to food safety. Our instructor will review the different categories of microorganisms and their biochemical properties and how that affects the testing scheme that should be applied to various food products.

Key Takeaways:
• The differences between microorganisms
• How biochemical processes affect where microorganisms are found and how they are detected
• How different food processing techniques affect microorganisms

Audience: Entry level professionals in a laboratory, quality or food processing environment; non-microbiologists interested in basics of food microbiology

Audience: Entry level professionals in a laboratory, quality or food processing environment

FSPCA Preventive Controls for Human Food Course Version 2.0

Tuesday, May 20th – Thursday, May 22nd, 2025, 8:00 AM – 5:00 PM EST

Course Description:

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” 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; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual”.

This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.

Lead Instructors: David Jones

Location:
In-Person

Cost:
$975.00/participant
Includes certificate fee

Seats are limited. If this session is full or you cannot make this date, let us know if you would like put on the list to receive notification when the next course is open for registration.