FSPCA Human Food Participant Manual V2.0 (full color version)

Contents printed in color where available. 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” 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” (see Chapter 16: Regulation Overview, and Appendix 1). 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.” This course is a prerequisite to the FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD LEAD INSTRUCTOR TRAINING course.