Preventive Controls for Human Food

In-Person Course

Dates: March 12 - 14, 2024
Time: 8 AM - 5 PM
Location: NMSU
Gerald Thomas Hall (GTH), Room 303
940 College Drive
Las Cruces, NM 88003

New Mexico State University (NMSU) Extension Food Technology is pleased to offer a Food Safety Preventive Controls Alliance (FSPCA) Training course for Preventive Controls for Human Foods (PCHF) or Preventive Controls Qualified Individual (PCQI) presented in English. This course meets the requirement for training required by the Food Safety Modernization Act (FSMA).

This is a live in-person training event that is intended for food processors and others interested in learning about the Food Safety Modernization Act (FSMA) preventative controls for human food or preventive controls for qualified individuals.

These courses are taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.



The course is presented over 16 sessions. Participants must attend and complete all 16 sessions to receive the certificate. Please see Course Schedule below.

Registration & Fees:

  • Fee: $400 (Includes instruction, printed manual, workbook, and AFDO certificate.)
  • Payments accepted are credit card, check, money order, or company Purchase Orders (PO).
  • Mail your check payments to address below. Make checks payable to NMSU.
  • Payment must be received or in process by Mar. 8 to receive the certificate.
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If you are an individual with a disability who is in need of an auxiliary aid or service, please contact 

New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture Cooperating.

Materials: Participants can purchase printed manual directly from FSPCA: FSPCA Human Food Participant Manual V1.2.

Refunds: Refund requests must be received in writing to  by Mar. 8.

Course Schedule

Class Schedule by date, topic, and location
Date Topic Location
Day 1: March 12 Chapter 1: Introduction to Course and Preventive Controls
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Group exercises and Reports		 NMSU
GTH 303
Day 2: March 13 Chapter 7: Resources for Preparing Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Group exercises and Reports		 NMSU
GTH 303
Day 3: March 14 Chapter 12: Supply-Chain Preventive Controls
Chapter 13: Verification and Validation Procedures
Chapter 14: Record-Keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview - cGMP, HARPC for Human Food
Group exercises and Reports		 NMSU
GTH 303

About FSPCS Training

This training program was developed by the Food Safety Preventive Controls Alliance (FSPCA) for the food and beverage industry which handle and produce food that must comply with FDA FSMA requirements for training. Compliance dates for various facilities are listed below. This course for Preventative Controls Qualified Individual (PCQI) meets the FDA FSMA training requirement and will receive a certificate issued by AFDO.

The objectives of this training are for the food safety professional who must have the following skills:

  • Efficient management of a FSMA Food Safety Plan and Good Manufacturing practices.
  • Conduct a risk assessment to determine controls for process, food allergen, sanitation and supply chain procedures in the food processing environment.
  • Implement the requirements for verification, validation, and record keeping.

According to the guidance document for FSMA Preventive Controls for Human Food, Compliance dates for food businesses are staggered over several years after publication of the final rule.

  • Receiving facility is not a small or very small business and its supplier will be subject to the human preventive controls rule or the produce safety rule: Six months after the supplier is required to comply with the applicable rule.

For more information see, Compliance Date Extensions and Clarifications for FSMA Final Rules.

Contact Info

Dr. Luis Sabillón, NMSU
Assistant Professor
MSC-3470, P.O. Box 30003
Las Cruces, NM 88003-8003
Phone: (575) 646-1766
Email: lsabillo@nmsu.edu