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 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 updated version addresses important updates in FDA guidance documents; important knowledge that PCQIs will need to keep their Food Safety Plans up-to-date. In addition to FDA guidance updates, other updates in Version 2.0 include:

Updated references, e.g., RFR, CDC
Streamlined sections, reduced redundancy
Better supports development of key concepts
Expanded examples to better support application by small and mid-sized producers
Gain recognition as an approved HACCP-based curriculum

This 3-Day course is based on the curriculum developed by the Food Safety Preventive Controls Alliance (FSPCA). This course will be taught by Lead Instructors, who have been trained by the FSPCA in how to teach the FDA-recognized curriculum.

Click here to learn more about the Food Safety Modernization Act.

Why Should You Attend this Training?

Will you be responsible for writing and/or overseeing your company’s food safety plan? Under the Preventive Controls for Human Food rule, the responsibilities of a Preventive Control Qualified Individual (PCQI) include: 1) preparation of the Food Safety Plan, 2) validation of the preventive controls, 3) records review, 4) reanalysis of the Food Safety Plan and other activities as appropriate to the food (see 21 Part 117.180 for more details).

The regulation requires that certain activities must be completed by a “preventive controls qualified individual.” This course, developed by 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.”

Do You Need to Complete Version 2.0 Training if You Have Completed an Earlier Version Already?

No. PCQIs who have already completed an earlier version are NOT required to complete 2.0 to retain their status as a PCQI.

Are Prerequisites Required?

Previous training in Food Safety & HACCP is recommended but not mandatory.

Please note, this course is a prerequisite to the FSPCA PREVENTIVE CONTROLS FOR HUMAN FOOD LEAD INSTRUCTOR TRAINING course.

What is Included?

All course materials, including an FSPCA Manual.
Interactive team exercises that enhance the learning environment.
Registered Certificate of Training issued by AFDO. (Documents that the participant was trained under an FDA recognized curriculum. 21CFR117.180 (c) (1). Note: The $60 AFDO certificate fee is included in the course registration fee.)
Meals: Morning and afternoon lunch and beverage breaks provided on all days.

Registration

Please note: NO substitutions, transfers, or refunds will be issued within one week of the training start date.

Registration is limited. For general registration questions, contact Ragini Reddyvari at Ragini.Reddyvari@oregonstate.edu .

This training is partially subsidized through the Western Regional Center to Enhance Food Safety, USDA NIFA FSOP grant (2024-70020-43475). Fee for the training is:

$675 - Single registration
$650 - Multiple registrations (two or more from same organization, registered at the same time)

Registration includes the training materials, lunch, refreshments, and a Certificate of Course Attendance** issued by FSPCA.

**Participation throughout the entire training is required in order to receive the certificate.

Cancellation/Refund Policy

All cancellation and substitutions requests need to be requested through the Humanitix registration page at least 7 days before the event. Requests 7 days before the event are eligible for a full refund of the registration fees or a ticket substitution to another person.

NOTE: Requests for refunds or substitutions that are received fewer than 7 days before an event will not be granted.

Location/Date

OSU Food Innovation Center | 1207 NW Naito Parkway | Portland, OR

October 20 -22, 2026

Day 1 (October 20, 2026) - 8:00 AM to 5:00 PM
Day 2 (October 21, 2026) - 8:00 AM to 5:00 PM
Day 3 (October 22, 2026) - 8:00 AM to 5:00 PM

Note: In order to receive the certificate you MUST attend and participate in course activities on all days!

Parking

Free visitor parking is available in front of the FIC building. Please come to the reception window to sign-in.

Hotels Near Food Innovation Center

* Marriott Residence Inn: 1150 NW 9th Ave. Portland, OR 97209 Phone: 503-220-1339

* Silver Cloud Inn-Portland: 2426 NW Vaughn St, Portland, OR 97210 Phone: (503) 242-2400

* Jupiter Hotel: 800 E. Burnside St. Portland, OR 97209 Phone: 503-230-9200

For additional hotels please check here.

Additional Information

Lead Trainers: Dr. Jovana Kovacevic and Dr. Joy Waite-Cusic

For more information about the upcoming FSMA-related trainings in Oregon and Western U.S. visit fic.oregonstate.edu and https://agsci.oregonstate.edu/wrcefs/outreach-training.

FSPCA Preventive Controls for Human Food Participant Course (PCQI) Version 2.0, 2026

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