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SGS offers three courses that were developed by FSPCA that follow the standardized curriculum recognized by FDA. We can help you to meet the requirements for a preventive controls qualified individual through successful completion of one of our training courses.

FSPCA Preventive Controls for Human Food 2.0
FSPCA Preventive Controls for Animal Food Training
FSPCA Foreign Supplier Verification Program (FSVP) Training

Meet the requirements of the Food Safety Preventive Controls Alliance

FSCPA Preventive Controls for Human Food 2.0

20 hours (3 days)
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."

20 hours (3-day session)
This course, developed by FSPCA, is the standardized curriculum recognized by FDA. Successful completion of this course is one way to meet the requirements for a preventive controls qualified individual. This course is taught by a Lead Instructor for the FSPCA Preventative Controls for Animal Food Course.

FSPCA Preventive Controls for Animal Food Training

FSPCA Foreign Supplier Verification Program (FSVP) Training

The Preventive Controls for Human Food 2.0 curriculum integrates information from the FDA's recently issued Hazard Analysis and Risk-Based Preventive Controls for Human Food draft guidance including updates to the hazard analysis course chapter which now includes use of the FDA’s Appendix 1 – Known or Reasonably Foreseeable Hazards and updates to the allergen chapter which now includes sesame.

Audience

Objectives

This course is designed for those seeking a way to demonstrate meeting the training requirements for PCQI under the rule. Directors/VPs Food Safety, Maintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance Coordinators and Managers, Safety Managers, Training Supervisors, Lead Technicians, Packaging Supervisors and Managers or Regulatory Personnel are encouraged to attend.

Prerequisites: Prior knowledge of GMP’s and HACCP, or experience with Food Safety Management Systems, is recommended.

16 hours (2-day session)
Developed by the FSPCA, this course is designed to help you understand how to meet the Foreign Supplier Verification Program rule requirements under the Food Safety Modernization Act (FSMA). You will gain the knowledge to implement the requirements of FSVP for Importers of Food for Humans and Animals regulation of the US FDA.

You will learn how to:

Explain the underlying purpose of the FSVP rule
Develop an FSVP
Implement an FSVP
Implement an FSVP record-keeping system
Summarize FDA oversight

Audience

Objectives

This course is designed for:

U.S.‐based importers who meet the definition of “importer” in the FSVP rule, which includes those who own or are the consignee of food at the time of entry, or, if no owner or consignee exists, the U.S. agent or representative of the foreign owner
Others who have an interest in ensuring that the requirements of the FSVP rule are met, including brokers, exporters, foreign suppliers of food that will be exported to the U.S., persons/business owners who currently buy food from foreign sources, and representatives of foreign governments

Regulation Overview – cGMP, Hazard Analysis, Risk Based Preventive Controls:

Food Safety Plan Overview
Good Manufacturing Practices and Other PRPs
Biological Food Safety Hazards
Chemical, Physical and Economically Motivated Food Safety Hazards
Preliminary Steps in Developing a Food Safety Plan
Resources for Food Safety Plans
Hazard Analysis and Preventive Controls Determination
Process Preventive Controls
Food Allergen Preventive Controls
Sanitation Preventive Controls
Supply-chain Preventive Controls
Verification and Validation Procedures
Record Keeping Procedures
Recall plan
FSPCA Regulation overview

Audience

Objectives

This course is designed for:

Those seeking a way to demonstrate meeting the training requirements for PCQI under the rule, including those who prepare the food safety plan, validate preventive controls, review records, perform reanalysis of the Food Safety Plan, and other activities as appropriate to the food
Roles include Directors/VP's of Food Safety, Maintenance Managers, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance Coordinators and Managers, Safety Managers, Training Supervisors, Lead Technicians, Packaging Supervisors and Managers, or Regulatory Personnel

Prerequisites: Prior knowledge of GMP’s and HACCP, or experience with Animal Food Safety Management Systems, is recommended. Online learners will need a computer with internet connection and telephone connection. Audio and web-based participation are required.