Preventive Controls for Human Food 2.0

This course, developed by the Food Safety Preventive Controls Alliance (FSPCA), provides the FDA-recognized standardized curriculum necessary to become a PCQI. Successful completion of this course is one way to fulfill the requirements for a preventive controls qualified individual. 

The new improved Version 2.0 of the PCHF curriculum integrates information from the FDA's recently issued Hazard Analysis and Risk-Based Preventive Controls for Human Food draft guidance, including updates to the hazard analysis course chapter, which now includes use of the FDA’s Appendix 1 – Known or Reasonably Foreseeable Hazards and updates to the allergen chapter which now includes sesame.