The primary objective of the current Good Manufacturing Practice, Hazard Analysis, and Risk based Preventive Controls for Human Food Regulation (now called the Preventive Controls for Human Food regulation or PCHF Rules) is to ensure safe manufacturing/processing, packing and holding of food products by the relevant sectors for human consumption in the United States. Under the PCHF Rules organizations must have a Preventative Controls Qualified Individual (PCQI). This person is required to perform or oversee:
- Preparation of the food safety plan,
- Validation of the preventive control rules,
- Records review and,
- Reanalysis of the food safety plan.
The FDA funded Food Safety Preventative Controls Alliance (FSPCA) has developed a standardized curriculum required for PCQIs. PJRFSI’s FSPCA approved Lead Instructors will be able to train your staff to become PCQI’s either onsite or off-site. Successful completion of training in PCHF Rules conducted by qualified lead instructors is one way to meet the requirements for a PCQI.