This course, sometimes referred to as “PCQI training version 2” or “PCQI version 2”, is the UPDATED curriculum designed to train individuals as Preventive Controls Qualified Individuals (PCQI). It incorporates the latest FDA requirements, advanced hazard analysis methods, integration of HACCP principles, and practical tools to ensure compliance with food safety regulations.

Version 2.0 of the FSPCA Preventive Controls for Human Food (PCHF) Participant Course brings significant updates compared to Version 1.2. While both versions fulfill the FDA’s FSMA requirements for PCQI training, Version 2.0 includes the latest FDA guidance, advanced hazard analysis techniques, stronger integration of HACCP with preventive controls, and updated approaches to sanitation and allergen management. It also introduces new resources, such as enhanced training manuals, step-by-step guides, workbooks, and model plans tailored for small and mid-sized facilities. These updates ensure that the training is up-to-date with current regulatory expectations and provides practical tools for addressing emerging food safety challenges.

• Because of the significant changes in content, this curriculum is designated as V2.0 (as opposed to previous updates V1.0, to V1.1, then V1.2.).

• Overall, the biggest areas for change include updated the hazard analysis chapter based on FDA’s current thinking and Hazard Guide, the rearranging the coverage of verification and record keeping management components within each Preventive Control chapter, the addition of more examples for each of the preventive control management components, and a streamlining of material within the chapters to reduce redundancy.

The FSPCA Preventive Controls for Human Food (PCHF) Participant Course Version 2.0, commonly referred to as PCQI training version 2, is designed for individuals looking to become Preventive Controls Qualified Individuals (PCQIs). It is ideal for those new to food safety who need the training required to meet the FDA’s FSMA Preventive Controls Rule. It also serves as a valuable resource for individuals with prior PCQI training who want to update their knowledge with the latest regulatory requirements and industry practices. Additionally, it is highly beneficial for food safety professionals seeking to deepen their expertise in areas like hazard analysis, allergen control, and sanitation, as well as operators of small to mid-sized food production facilities who need practical tools to meet compliance expectations.

While it is not required for individuals who have already completed PCQI training, taking Version 2.0 is highly recommended. The updated course includes the latest FDA guidance, enhanced hazard analysis techniques, and improved integration of HACCP with preventive controls. It provides new tools and insights to address modern food safety challenges, ensuring that your food safety plan aligns with current best practices and regulations. By completing Version 2.0, you refresh your knowledge and stay ahead in maintaining compliance.

No, you do not need to take Version 1.2 before enrolling in Version 2.0. The previous version, Version 1.2, will be phased out and replaced entirely by Version 2.0 within approximately six months. After this transition, only Version 2.0 will be available for PCQI training. If you are new to the training, it is recommended to start directly with Version 2.0, as it includes all the latest updates and resources.

Version 2.0 has been revised to reflect updated FDA guidance and incorporates:

• Advanced approaches to hazard analysis, extending beyond traditional HACCP.

• Seamless integration of HACCP with preventive controls for alignment with GFSI standards.

• Comprehensive resources, including updated training manuals, step-by-step guides, expanded workbooks, and model plans tailored for small and mid-sized producers.

• Emphasis on managing emerging risks such as allergen control, sanitation, and environmental monitoring.

• Inclusion of the latest regulatory updates, like references to the CDC and the Reportable Food Registry.

• Yes, the U.S. Food and Drug Administration (FDA) provided their official recognition of the FSPCA Preventive Control for Human Food V2.0 curriculum as the “standardized curriculum” on October 18, 2024.

• Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” Note: Under the Preventive Controls for Human Food rule, the responsibilities of a “preventive controls qualified individual” are to oversee or perform 1) preparation of the Food Safety Plan, 2) validation of the preventive controls, 3) records review, 4) reanalysis of the Food Safety Plan.

• The PCHF V2.0 Blended course will not be available until early 2025.

• PCHF Lead Instructors will be notified when the FSPCA PCHF V2.0 Blended Course is available.

• Since PCQIs are not required to obtain a training certificate to comply with the regulation/rule, this will not be an FSPCA requirement.

• However, one of the benefits of taking the updated curriculum is to be in line with FDA's current thinking since the curriculum has been updated to incorporate all of FDA's guidance information that was issued after v1.2 curriculum was published.

• Per the FSPCA Participant Course Registration and Delivery Policy (POL_0017; issued October 24, 2024) a minimum of 22 contact hours is required.

• Note: Pages xvii – xviii of the PCHF V2.0 Instructor Guide shows the estimated duration of each chapter in the course. In addition, a V2.0 Participant Course agenda template will be available in the PCHF V2.0 Instructor Resource Portal.

Yes, The FSPCA PCHF V1.2 curriculum will be retired on June 30, 2025. Beginning July 1, 2025, FSPCA will only allow PCHF Version 2.0 participant course registration and deliveries.

Yes, sesame has been added as a recognized food allergen in Chapter 4 that discusses chemical hazards and in the food allergen preventive controls Chapter 11.

Spanish translations will be started as soon as possible, followed by Chinese translations. Other languages will be considered on a priority basis.

FSPCA stands for the Food Safety Preventive Controls Alliance. It is a public-private partnership established to develop industry-specific training and resources for compliance with the Food Safety Modernization Act (FSMA) regulations.

PCQI training ensures that individuals can develop and implement food safety plans that comply with the Preventive Controls for Human Food (PCHF) rule. It equips participants with the knowledge to identify potential hazards and apply preventive controls to minimize risks.

A Preventive Controls Qualified Individual (PCQI) is someone with the necessary training or job experience to develop and manage a food safety system that complies with FDA standards. They are responsible for identifying risks in food production and implementing risk-based preventive controls to address those hazards. A PCQI may gain this qualification by completing an FDA-recognized course, such as the FSPCA Preventive Controls for Human Food curriculum, or by having sufficient hands-on experience to achieve an equivalent level of expertise.

The Preventive Controls for Human Food Rule is a key regulation under the FDA’s Food Safety Modernization Act (FSMA). It requires facilities that manufacture, process, pack, or hold human food for consumption in the U.S., to implement a Food Safety Plan designed to prevent food safety hazards before they occur. The rule shifts the focus from responding to contamination to proactively preventing it.

While the FDA mandates that covered facilities must have a PCQI responsible for developing and overseeing the food safety plan, there is no specific requirement to attend FSPCA PCQI Training. However, completing this training is highly recommended as it provides comprehensive guidance on meeting FSMA requirements. All facilities that must register under section 415 of the Federal Food, Drug, and Cosmetic Act (FD&C) Act are required to have a PCQI, unless they qualify for specific exemptions.

Yes, having a Preventive Controls Qualified Individual (PCQI) is required for facilities that must comply with the Preventive Controls for Human Food Rule, a key component of the Food Safety Modernization Act (FSMA). The rule mandates that a PCQI must develop, oversee, and implement the facility’s Food Safety Plan, which includes conducting hazard analyses, identifying preventive controls, and verifying the effectiveness of these controls. While not every employee needs to be a PCQI, each facility must have at least one designated PCQI to fulfill this role. 

Yes, the PCQI for Human Food training provided by FIC, is a standardized curriculum created by the FSPCA and recognized by the FDA as meeting the training requirements for a PCQI who is responsible for implementing a food safety system.

A PCQI can gain their qualification through training recognized by the FDA, such as the FSPCA Preventive Controls for Human Food Course aka “PCQI training”, or through sufficient job experience that demonstrates their ability to develop and apply a compliant food safety system.