- About Us
- Service Areas
- COVID-19 Dashboard
The two-and-a-half-day Preventive Controls for Human Foods Qualified Individual Training will be held on September 1-3, 2020. Offered by the University of Tennessee Institute of Agriculture, this course will provide the credentials to meet FDA requirements for development and implementation of HACCP-based systems. As part of the Food Safety Modernization Act (FSMA) regulations, this also completes the training requirement to be recognized as a Preventive Controls Qualified Individual (PCQI). Key outcomes that each participant will learn to help develop their food safety plan are: how to complete a hazard analysis for biological, chemical, and physical hazards, understanding what preventive controls are (process, sanitation, allergen, and supplier), looking at when verification and validation are needed, and the requirements for a recall plan.
This course will be offered online, virtually, with live interaction with the instructor. There will be many activities along with step by step instructions on how to write a food safety plan. For more information please click visit Preventive Controls, or contact Nathan Miller at firstname.lastname@example.org. Your local Solutions Consultant can also help provide more information.
Who Should Attend
The Preventive Controls Rule requires that each facility have Preventive Control Qualified Individuals for the development and implementation of Hazard Analysis and Risk-based Preventive Controls for Human Foods. The course provides training and certification in order to meet those requirements. The curriculum is designed for food industry professionals with responsibility for a company’s Food Safety Plan in terms of development, implementation, or maintenance of food safety activities. It is suitable for those working in any area of the facility where preventive controls will be used (quality, sanitation, operations, logistics, maintenance, etc), or where knowledge of the rule will be helpful (sales, marketing, upper management).