Preventive controls for human food training
Required training for food processors under the Preventive Controls for Human Food regulation in the Food Safety Modernization Act.
As part of the Food Safety Modernization Act (FSMA), establishments that are required to comply with the Final Rule for Preventive Controls for Human Food must have a Preventive Controls Qualified Individual (PCQI) who meets the qualifications of training and/or experience outlined in the Final Rule.
Under the leadership of the PCQI, establishments must write and maintain a food safety plan. According to the Food and Drug Administration (FDA), the written plan must include hazard analysis, preventive controls, monitoring, corrective actions and corrections, verification, supply-chain, sanitation and allergen programs, recall plan and associated records. The compliance date depends on the nature and size of an operation. The compliance date starts with larger establishments on Jan. 26, 2018.
Food companies that are in need of a preventive controls qualified individual can register for an upcoming training through Michigan State University Extension. The next training session will be offered on June 7-9, 2017 in Port Huron, Michigan. The course covers all of the required information and is recognized by the FDA.
Risk-based preventive controls are intended to be preventive and not reactive. Thus, the goal is to have a proactive food safety plan in place that is working to prevent food safety issues and protect public health. Many of the components of preventive controls are similar to Hazard Analysis and Critical Control Points (HACCP) and also rely on good prerequisite programs. While HACCP is primarily focused on finding critical control points in the process system, the new FSMA mandated preventive controls include components to address potential hazards of food allergen, sanitation and supply chain systems.