Preventive Controls for Human Food

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a preventive controls qualified individual (PCQI) who has successfully completed training in the development and application of risk-based preventive controls. This course, developed by the FSPCA is the standardized curriculum recognized by the FDA; successfully completing this course is one way to meet the requirements for a PCQI.

Courses Dates:

The next Human Food Regulation workshop will be held
Virtual - October 2-4, 2023 via Zoom

Day 1 from 9 am until about 5 pm
Day 2 from 9 am until about 5 pm
Day 3 from 9 am until about noon

Class will only be held for 10 or more registrants

Cost: $495.00

Fee includes: textbook, exercise book

Instructors: Kimberly Baker and Julie Northcutt

For questions or additional information contact:
Kimberly Baker at:
kabaker@clemson.edu
864-646-2166

Notice of registration cancellation must be received by email no later than 24 hours before the start date. No refunds will be processed after that date.

We require a minimum of 10 registrants; if this minimum is not met, the class will be canceled.

Due to the need to mail materials to registrants, the deadline for registering is two weeks before the class is to be held. International registrants will receive their materials in electronic form only.