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Preventive Control for Human Foods Course (FSMA)


The Preventive Controls for Human Foods Qualified Individual Training provides the credentials to meet FDA requirements for development and implementation of HACCP-based systems as part of the Food Safety Modernization Act (FSMA) regulations and to be recognized as a Preventive Controls Qualified Individual (PCQI). This two-and-a-half-day course was developed by the Food Safety Preventive Controls Alliance, a broad-based public-private alliance created by the US Food and Drug Administration (FDA) and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials.

Who Should Attend

The Preventive Controls Rule requires that each facility have Preventive Control Qualified Individuals for the development and implementation of Hazard Analysis and Risk-based Preventive Controls for Human Foods. The course provides training and certification in order to meet those requirements. The curriculum is designed for food industry professionals with responsibility for a company’s Food Safety Plan in terms of development, implementation, or maintenance of food safety activities. It is suitable for those working in any area of the facility where preventive controls will be used (quality, sanitation, operations, logistics, maintenance, etc), or where knowledge of the rule will be helpful (sales, marketing, upper management).


  • Day 1
    • Chapter 1: Introduction to Course
    • 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
  • Day 2
    • Chapter 7: Hazard Analysis and Preventive Controls Determination
    • Chapter 8: Process Preventive Controls
    • Chapter 9: Food Allergen Preventive Controls
    • Chapter 10: Sanitation Preventive Controls
    • Chapter 11: Supply Chain Preventive Controls
  • Day 3
    • Chapter 12: Verification and Validation Procedures
    • Chapter 14: Record-keeping Procedures
    • Chapter 15:Recall Plan
    • Chapter 16: Regulation Overview—cGMP and Hazard Analysis and Risk-Based Preventative Controls for Human Food

Upcoming Workshops

Preventive Controls Workshop
October 26-28, 2021Live Course that will be held online Virtually with instructor interactions
*Audio/microphone and video capabilities will be needed for the course
Contact Connie Bowman at (865)974-7331 or cbowma14@utk.edu
Cost $650.00

If you are interested in a Preventive Controls Course, sometimes referred to as PCQI training, email us at Foodsci_ext@utk.edu and we will be glad to put your name on a list. We keep a running list of those interested at all times to populate a course.