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FSPCA Preventive Controls for Human Food


  • LOUISIANA STATE UNIVERSITY 212 EFFERSON HALL, Room 212 Baton Rouge LA (map)

Course Description:
The Food Safety Modernization Act (FSMA) Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the de-velopment and application of risk-based preventive controls”. This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”

Earlier Event: August 21
SCIA General Membership Luncheon
Later Event: September 11
TEDA Board Meeting