The Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals rule published in September 2015 by the Food and Drug Administration (FDA) contains regulatory guidance for the application of the Food Safety Modernization Act (FSMA). This course fulfills the requirement for a “preventive controls qualified individual” (‘PCQI’) as defined in the Current Good Manufacturing Practice, Hazard Analysis and Risk-based Preventive Controls for Animal Food regulation.
This course contains the standardized curriculum recognized by the FDA as adequate for the application of risk-based preventive controls. Participants completing the FDA standardized curriculum will receive a PCQI certificate from the Food Safety Preventive Controls Alliance (FSPCA). In addition, participants taking this course may elect to view additional presentations on HACCP principles. Participants who complete the HACCP curriculum including the Animal Food Safety Plan Development course (see description below) will earn a Texas A&M University Certificate of Completion with an International HACCP Alliance seal and members of the American Registry of Professional Animal Scientists are eligible to earn 8 continuing education units.
Animal Food Safety Plan Development (Optional)
We offer concurrently, at no cost, assistance in developing a company specific Animal Food Safety Plan. The expectation is that at least 3 individuals for the same mill/firm will work together in developing the food safety plan and at least one member of the team is currently taking the PCQI training. This course is not offered to consultants working to develop a food safety plan for a feed firm.
$500 per firm + $50 for each individual PCQI Certificate
Once payment is received, we will contact you for information on the individual participants and/or individuals who will be participating in the optional Animal Food Safety Plan Development Course
For more information, please visit our website at feedhaccp.orgor e-mail email@example.com. Registration will close at noon on the course's start date.