The course curriculum is based on the guidelines from the Food Safety Preventive Controls Alliance (FSPCA) in conjunction with the FDA. It is an online, instructor-led course spanning 5 days (4 hours per day). Provisions have been made to allow group work & discussions through the use of virtual breakout rooms. These activities will reinforce knowledge and allow students to share experiences. Participant attendance and engagement will be monitored during the course. Certification after the courses requires that participants be present for all FSPCA modules. Individuals who complete the course will receive a certificate of completion accredited by FSPCA and AFDO.

Under the current FDA preventive controls for human food rule domestic and foreign facilities producing human food must develop and implement a food safety plan based on conducting a hazard analysis and identifying appropriate risk-based preventive controls. The written food safety plan must be prepared, or its preparation overseen, by one or more PCQIs (preventive controls qualified individuals). The rule (current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation § 117.3) defines the PCQI as: “A qualified individual who has 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 is otherwise qualified through job experience to develop and apply a food safety system.”

To become a PCQI an individual must complete 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 have acquired equivalent knowledge through job experience).