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.
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 Nancy Flores at naflores@nmsu.edu by Mar. 8.
Course Schedule
| 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. Nancy Flores, NMSU
Food Technology Extension Specialist
MSC-3AE, P.O. Box 30003
Las Cruces, NM 88003-8003
Phone: (575) 646-1179
Fax: (575) 646-1889
Email: naflores@nmsu.edu
URL: https://foodtech.nmsu.edu/
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
