PCQI Preventive Controls for Human Foods Course

This course will provide participants with the knowledge required to implement the requirements of FDA’s Regulation on Preventive Controls for Human Food under FSMA and the certificate for PCQI (Preventive Controls Qualified Individuals). Under the regulation, certain tasks must be performed by a PCQI and this course developed by FSPCA is the “standardized curriculum” recognized by FDA. Successfully completing this course is one way of meeting the requirements for a PCQI.

FSPCA Foreign Supplier Verification Programs (FSVP) Course

This course will provide participants with the knowledge to implement the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation of the U.S. Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of the 2011 Food Safety Modernization Act (FSMA), which focuses on safe food practices. This course is designed for:

• U.S.‐based importers who meet the definition of “importer” in the FSVP regulation, 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 regulation are met, including brokers, exporters, foreign suppliers of food that will be exported to the U.S. (both individuals and businesses).

PSA Grower (Produce Safety Alliance) Course

This course provides the necessary training to allow fresh produce companies to assess product safety risks, implement Good Agricultural Practices (GAPs) and meet the requirements of FSMA’s Produce Safety Regulation, as well as consumer food safety demands.

The Food Safety Modernization Act FSMA §112.22 (c) requires at least one supervisor or manager of the company to successfully complete food safety training at least equivalent to the standardized curriculum recognized by the FDA and USDA. This PSA curriculum is one way of meeting the training requirement for the Produce Safety Regulation under FSMA.

This course is aimed at those companies that are involved in the production of fresh fruit and vegetables that wish to acquire the necessary knowledge to comply with FSMA requirements.

Seafood HACCP (Seafood Alliance) Course

The Seafood HACCP regulation requires the importers of seafood and fish products to comply with the requirements designed to ensure that these products are processed in accordance with this specific seafood regulation. 21CFR Part 123.10 requires for certain HACCP-related activities to be conducted by a qualified individual.

The Seafood HACCP Alliance is a national network of processors, researchers and government agencies created to help the seafood processing and importing industry implement HACCP programs. The Alliance’s mandate is to support the industry in the implementation of this particular regulation.

The SHA course is the primary and proven training program recognized by all pertinent seafood authorities in the US. It is aimed for individuals involved in processing, packaging, transportation and distribution of fish and seafood products. It is also recommended for health authorities and entities involved in the normative and regulatory fields, consultants and auditors of companies processing fish and seafood.

BPCS (Better Process Control School) Course

FDA regulations 21 CFR Part 108, 113 and 114 require every processor of acidified or low-acid canned foods to operate under the continuous supervision of a certified technician during production.

The Better Process Control School (BPCS) course certifies supervisors of thermal processing systems, acidification and container closure evaluation programs for low acid or acidified canned foods.

The course is designed for professionals from companies that manufacture this type of food and want to export their products to the U.S.