Preventative Controls Short Course

August 12-14th, 2019

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


Day 1, August 12th 
Check In: 7:30 am – 8:00 am
Workshop: 8:00 am – 4:30 pm

Day 2, August 13th
Workshop: 8:00 am – 4:30 pm

Day 3, August 14th
Workshop: 8:00 am – 11:30 am




Iowa State University West Pottawattamie County Extension Office

1705 McPherson, Ste. 200

Council Bluffs, IA 51503

Cost and Registration

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

Registration:  HERE  ->>>  

This fee includes course materials, lunch on 12th and 13th, 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 before August 1st, 2019.


Parking is located right outside the building and is FREE


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