Training for Preventive Controls Qualified Individuals available through MSU Extension

A Food Safety and Preventive Controls Alliance 3-day course will be taught by the MSU HACCP team April 17-20, 2018 in Lansing.

The terms Food Safety Modernization Act (FSMA) and Preventive Controls Qualified Individual (PCQI) have been buzzwords in the food industry for the past several years. These acronyms are associated with a food safety paradigm shift toward preventing foodborne outbreaks rather than only reacting when they occur. Through the Final Rule for Preventive Controls for Human Food, the Food and Drug Administration (FDA) has placed the burden of responsibility on the food industry to adopt a food safety culture of prevention.

FSMA’s Final Rule for Preventive Controls for Human Food was officially signed into law in 2015, requiring most food facilities that register with the FDA to comply with risk-based preventive controls as well as the revised Current Good Manufacturing Practices (CGMP’s). Risk-based preventive controls are unique to each facility, and must be established by a specific employee meeting certain requirements found in the Final Rule known as a PCQI. This employee must have the knowledge to identify hazards in a food process, how to verify and validate that these hazards are being controlled, how to write a recall plan, how to implement supply-chain/sanitation/allergen programs, and more. The FDA expects all this information to be written into a food safety plan and implemented by a facility’s PCQI.

Food companies that require a PCQI can take advantage of an upcoming workshop held April 17-20, 2018 by Michigan State University Extension. Those who successfully complete the workshop will be considered a PCQI, as the workshop curriculum is recognized by the FDA, and individuals will receive their certificate. Michigan State University Extension’s team of qualified and multidisciplinary instructors offers a unique and beneficial experience for those that participate in the food safety workshop.

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