The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (the Preventive Controls for Human Food - PCHF - regulation) creates new requirements for food facilities. The PCHF rule requires food facilities to maintain a food safety plan, perform a hazard analysis, and institute preventive controls for the mitigation of those hazards. Facilities must also monitor their controls, conduct verification activities to ensure the controls are effective, take appropriate corrective actions, and maintain records documenting these actions.

PCHF is intended to ensure safe manufacturing/processing, packing and holding of food products consumed by humans in the United States. The regulation mandates that certain activities must be completed by a “preventive controls qualified individual (PCQI)” who has “successfully 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”… to develop and apply a food safety system. This course developed by the 
FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements to qualify one as a “PCQI.” 

Click here to contact Zone One Consulting and schedule a Preventive Controls for Human Food training course.