The 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.” This course, developed by the Food Safety Preventive Controls Alliance (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.”
TAG is offering a virtual FSPCA Preventive Controls for Human Food Participant Course Version 2.0 on June 8-10, 2026, delivered by Kate Mclnnes, Director of Food Safety, and Lily Yang, Senior Manager of Food Safety. Participants will receive a Certificate of Completion after successful completion of the training.
*$875 per person plus training materials and shipping fees.