Preventative Controls Short Course

Currently Not Being Offered

Iowa State University Department of Food Science and Human Nutrition and Department of Animal Science

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” who has “successfully completed training in the development and application of risk-based preventive controls”.  This course developed by the Food Safety Preventive Control 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.” This course is three days and provides a certificate of completion after the training.

Who Should Attend

  • Those wanting to be Preventive Control Qualified Individual
  • Those wanting to be Preventive Control Qualified Auditors
  • Food Safety coordinators and team members
  • Quality control, quality assurance, sanitation and food production

Discussion Topics

  • How to develop a Food Safety Plan
  • How to conduct a Hazard Analysis
  • Determine Preventive Controls (process, allergen, sanitation, supply-chain, or other)
  • Setting and monitoring Critical Limits (parameters, values)
  • Implementing Corrective Actions or Corrections
  • Validation and Verification Procedures
  • Record Keeping Requirements
  • Examples of FDA Approved Food Safety Plans


Example Agenda

Day 1 
Check In: 7:30 am – 8:00 am
Workshop: 8:00 am – 4:30 pm

Day 2
Workshop: 8:00 am – 4:30 pm

Day 3
Workshop: 8:00 am – 11:30 am




Cost and Registration

Cost: $175 for Produce Processors selling in Iowa and $575 for Non-Produce Processors

Registration:  TBA 

This fee includes course materials, lunch , and refreshment breaks.  Pre-registration is required to attend this course. No walk-in registrations will be accepted. Class size is limited to 30. Payment method: Online only. VISA, MasterCard or Discover are accepted. Cancellation Policy: Full refunds will be offered to those who cancel in writing within 2 weeks of course date.




You are responsible for all travel accommodations to and from the workshop.

*This course is sponsored by the Department of Food Science and Human Nutrition