Member Event: EAS Seminar - Preventive Controls for Human Foods (PHCF)

Presented Virtually

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Thursday, December 2, 2021
11:00 AM - 3:00 PM (EST)

Event Details

Preventive Controls for Human Foods Seminar (PHCF) with Preventive Controls for Qualified Individuals (PCQI) Certification

Using the Official Food Safety Preventive Controls Alliance (FSPCA) Training Curriculum Recognized by the US Food & Drug Administration (FDA)

December 2, 7, 9, 14 and 16, 2021
11 am-3 pm US EDT Each Day


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 (PCQI)”. This course, developed by Food Safety Preventive Controls Alliance (FSPCA) as the “standardized curriculum” is recognized by FDA and successful
completion is a recommended way to meet FDA’s requirement that each food manufacturing facility producing any type of human food to be sold in the US market have a food safety plan overseen and managed by a PCQI.

Our seminar will cover detailed scientific and practical information on the hazards associated with foods, food ingredients, raw materials, packaging, and processing as well as the requirements of the PCHF regulation. Working exercises will test your understanding of the
training material and will include being able to draft certain parts of the PCHF-required Risk[1]based Hazard Analysis incorporating Preventive Controls.

Upon satisfactory course completion, students will receive an official FSPCA and FDA[1]recognized certificate documenting the successful completion of the training workshop.

Topics for the Preventive Controls for Human Foods Workshop include:

  • Food Safety Plans
  • Biological Food Safety Hazards
  • Good Manufacturing Practices and Other Prerequisite Programs
  • Chemical, Physical and Economically Motivated Food Safety Hazards
  • Preliminary Steps in Developing a Food Safety Plan
  • Resources for Developing Food Safety Plans
  • Risk-Based Hazard Analysis with Preventive Controls Determination
  • Process Preventive Controls
  • Food Allergen Preventive Controls
  • Sanitation Preventive Controls
  • Environmental Monitoring and Hygienic Zoning
  • Supply-Chain Preventive Controls
  • Verification and Validation Procedures
  • Record-Keeping Procedures
  • Recall Plans

About Your Instructor:
Elise Forward has more than 20 years’ experience in food safety and quality management, spanning HACCP plan/food safety plan development, assessment for regulatory compliance of food safety/HACCP plans, regulatory and private certification audits, supplier management, the FDA FSVP regulation, allergen management, auditing, recalls, labeling, as well as multiple GFSI standards, Kosher, organic, fair trade, and sustainability standards. She has worked with small, medium, and large food manufacturing companies as well as food producers on many continents. Her passion is food safety and teaching the Preventive Controls training workshops as well as providing consulting assistance on best practices for supply chain management and swapping allergen stories.

For More Information:

EAS Consulting Group
EAS Consulting Group
1700 Diagonal Road, Suite 750
Alexandria, VA 22314
Allied Firms

December 2, 7, 9, 14 and 16, 2021
11 am-3 pm US EDT Each Day


Registration Fee:

  • Certified Family client price: $625
  • Regular Registration: $700* (*some discounts may apply)

Discounts include:

  • Federal and State Government employees use “Gov50” for a 50% discount*
  • Multiple attendees from the same organization use “Group10” for a 10% discount*
    *Note: Only one discount code may be used.