COVID-19 secure workplace

We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more.

Face-to-face training – We will be resuming delivery of courses on site from March 2021. We’ll be doing so while observing social distancing and safety measures. View programme.

Book with confidence – We will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

Tailored training – We also provide tailored training for your teams online or face to face.

If you have any queries, email or call +44(0)1386 842104.

Please view our training and development programmes listed below, and book with confidence.

FSPCA preventive controls for human food


12-14 October 2021



Members - £945 + VAT
Non-members - £1220 + VAT


Campden BRI, Chipping Campden

Delegate feedback (October 2019)

  • It gives an understanding on how to tie EU& USA systems together to ensure an audit runs smoothly.
Course logo image

Benefits of attending

Companies who export directly or indirectly to the United States are required to comply with the requirements of the Food Safety Modernisation Act.

The Code of Federal Regulation Rule 117 of this regulation requires that certain activities must be completed by a “preventive controls qualified individual”. This course, developed by Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by the Food and Drug Administration (FDA); successfully completing this course meets the requirements to become a Preventive Controls Qualified Individual (PCQI). The course is a mix of tutor presentations and class room activities.

Training Course content

On successful completion of the course participants will be able to:

Develop and implement a Food Safety plan
• Conduct hazard analysis and identify appropriate preventive controls
• Discuss Good Manufacturing Practices (GMP) and Prerequisite programmes
• Define process preventive control including parameters, monitoring, corrections and corrective actions
• Define requirements for allergen, sanitation and supply chain preventive controls
• Discuss the requirements for validation and verification and record keeping requirements
• Develop a recall plan

To successfully complete the two and a half days course,  participants must be present for the entire delivery and actively participate in the exercises as designed.

The course is delivered by Lead Instructors for the FSPCA Preventive Controls for Human Food.

This course can be customised and is available in house

Event Director - Andrew Collins

Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at

Useful training links


Contact an expert