FSPCA Preventive Controls for Human Food
FSPCA Preventive Controls for Human Food (PCHF) Version 2.0 Participant Course
January 30 - February 1, 2026
Register Here
Schedule: In-Person, Instructor-led three day training
Location: Maloney Building, UK Campus
Cost: $625
The Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) are 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” who has “successfully completed training in the development and application of risk-based preventive controls” at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or be otherwise qualified through job experience to develop and apply a food safety system”.
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. ”The FSPCA Preventive Controls for Human Food helps processors comply with new rules for human food mandated by the FDA Food Safety Modernization Act.
Who Should Attend:
- Director/VP Food Safety
- Maintenance Managers
- Production Supervisors
- Production Leads
- Sanitation Supervisors
- Plant Managers
- Quality Assurance Coordinators & Managers
- Safety Managers
- Training Supervisors
- Lead Technicians
- Packaging Supervisors & Managers
- Regulatory Personnel
What is Included?
- Three days of live, in-person training, taught by University of Kentucky faculty and staff
- Opportunities to ask questions and get individual feedback
- All course materials, including hardcover participant manual
- Lunches, snacks and coffee/drinks for breakfast and afternoon break
- Upon successful completion of the workshop, you will receive a certificate from the Food Safety Preventive Controls Alliance
Under the FSMA, human and animal food facilities are required to develop food safety plans that evaluate food safety hazards, and identify the preventive measures to guard against those hazards. The plans must also describe how manufacturers will monitor their preventive measures to ensure they are working, and keep records of that monitoring. Manufacturers also must develop a plan of action to correct problems.