FSPCA, PCHF, and HACCP Training
FSPCA PCQI and HACCP Training
Food Safety Preventive Controls Alliance (FSPCA) Preventive Controls for Human Foods (PCHF) is a three day course (minimum 22 hours) that will provide the tools necessary to complete the FSMA Preventive Controls rule requirements. Developed by the FSPCA, the course is considered the “standardized curriculum” recognized by the FDA. Successful completion of this course meets the requirements for a Preventive Controls Qualified Individual (PCQI).
Following the PCHF training is a half-day training for Introduction to Hazard Analysis Critical Control Point (HACCP). This course is designed for individuals who have completed the PCHF course and provides the tools necessary to complete HACCP plans. Individual certificates are provided for the successful completion of these training courses.
Courses are taught by Hydrite's in-house microbiologist, a Preventive Controls Qualified Individual (PCQI) lead instructor.
This training is available upon request. To discuss options for your facility, please reach out to your Hydrite representative or contact us:
FSPCA PCHF
The PCHF course was developed by the FSPCA and is the standardized curriculum recognized by the Food and Drug Administration (FDA).
At the completion of the course, students will understand the basics, identify the resources needed to develop, implement and maintain a food safety plan, understand and identify process step hazard assessment and understand and identify steps required to determine preventive control. The course was developed by the FSPCA and is the standardize curriculum recognized by the Food and Drug Administration (FDA). Successful completion of this course is one way to meet the requirements for a preventive controls qualified individual. Upon successful completion of the course, students will receive a certificate issued through FSPCA.
Upon successful completion of this course you will:
- Meet the requirements for a preventive controls qualified individual (PCQI)
- Receive the tools to complete the requirements for FSMA Preventive Controls rule
- Receive a certificate of completion
HACCP
The HACCP training is designed for individuals who have completed PCHF/PCQI training and is accredited through the International HACCP Alliance.
At the completion of the course, students will understand HACCP principles, identify the resources needed to develop, implement and maintain a HACCP plan, understand and identify process step hazard assessment and understand and identify steps required to determine critical control points. The course is accredited through the International HACCP Alliance. Upon successful completion of the course, students will receive a certificate with an International HACCP Alliance sticker provided by Hydrite.
Those who complete this course will:
- Identify the resources needed to develop, implement, and maintain a HACCP plan
- Understand and identify the steps required to determine critical control points
- Receive a certificate with an International HACCP Alliance sticker provided by Hydrite.
Course Objectives
- Introduction to Course and Preventive Controls
- Food Safety Plan Overview
- Good Manufacturing Practices and other Prerequisite Programs
- Complete requirements for HACCP plan development as accredited through the International HACCP Alliance
- Recognize regulatory issues impacting implementation of HACCP systems
- Understand Biological, Chemical, and Physical Food Safety Hazards
- Identify resources needed to develop and implement a Food Safety Plan
- Understand Hazard Analysis and Preventive Controls Determination
- Understand seven HACCP principles
- Identify resources needed to develop and implement HACCP Plan
- Understand Process, Allergen, Sanitation and Supplier Controls
- Understand Recall program requirements
- Regulatory Overview
- Understand and identify requirements to determine CCPs
- Identify resources needed to maintain HACCP plan
Contact Us
Want to know more about our food safety training programs? Contact us today!