Preventive Controls for Human Food (PCHF) Rule and Key Requirements:
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food rule (referred to as the Preventive Controls for Human Food regulation) requires facilities that manufacture, process, pack or hold human food to conduct a hazard analysis and implement risk-based preventive controls for identified hazards. In general the rule applies to facilities that have to register with FDA under section 415 of the Food Drug and Cosmetic Act. Both domestic and facilities and those exporting food for consumption in the US must comply with the rule. Each facility would be required to implement a written food safety plan that focuses on preventing hazards identified in the food. The foodsafety plan is required to:
How can companies comply with PCHF rule?
PCHF is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the US.The preventive control requirements go beyond the traditional HACCP. The regulation requires that certain activities must be completed by a “preventive controls qualified individual (PCQI)” who has “successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or is otherwise qualified through job experience to develop and apply a food safety system”. The Food Safety Preventive Controls Alliance (FSPCA), a broad-based public private alliance, has developed a “standardized curriculum” recognized by FDA for the training course. This course is taught by FSPCA Lead Instructors. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual”. The Association of Food and Drug Officials (AFDO) and the International Food Protection Training Institute (IFPTI) administer certificates for all participants that successfully complete the FSPCA Preventive Controls for Human Food course.
FSPCA Preventive Controls for Human Food Course:
This course developed by FSPCA is the “standardized curriculum” recognized by FDA. Successfully completing this course is one wayan individual to meet the requirements for a “preventive controls qualified individual (PCQI).” Under the Preventive Controls for Human Food (PCHF) regulation, the responsibilities of a PCQI include to perform and/or oversee 1) preparation of the Food Safety Plan, 2) validation of the preventive controls, 3) records review and 4) reanalysis of the Food Safety Plan, and other activities as appropriate to the food.This course will be conducted with the following learning objectives:
Dr. Satyanarayana KV
Dr. Satyanarayana KV is a Lead Instructor for FSPCA Preventive Controls for Human Foods and has conducted several courses to help the food exporters to USA in meeting compliance requirements under PCHF rule. Satya is also a qualified FSSC 22000 Auditor. He has over 11 years of industry experience in research, innovation management and techno-commercial activities in agriculture and food industry domain. He is actively involved in mapping technology trends, technology scouting and advising clients on regulatory requirements for new product/ ingredient approval by food safety authority.
Prior to joining Sathguru, Satya worked with Tata Chemicals Ltd - Innovation Centre in the areas of industrial biotechnology and food ingredients. Satya holds a Ph.D in Biotechnology from CFTRI/ University of Mysore.
This program is based on the Food Safety Preventive Controls Alliance’s training curriculum for Preventive Controls for Human Food (PCHF). This curriculum is recognized by the U.S. Food and Drug Administration as one way an individual can receive a certificate indicating he/she has attended the training and is recognized as being a Preventive Controls Qualified Individual (PCQI), one requirement of all food manufacturers/processors to be compliant with the Food Safety Modernization Act (FSMA).
It is absolutely imperative that any food manufacturer, processor, or packer that expects to continue to be able to export to the U.S. is in full compliance with FSMA; this includes the presence of a Preventive Controls Qualified Individual (PCQI) to write and oversee the implementation of the Food Safety Plan. Without complete compliance the business will not be able to export to the U.S.
The program covers all requirements set forth in the FSMA legislation that must be fulfilled for a food production facility to be in compliance with FSMA.
Supported by Cornell-Sathguru Foundation for Development (CSFD)