This class explains the requirements of the Preventive Controls
for Human Food regulation of the Food Safety Modernization Act
(FSMA). This rule, which became final in September 2015, requires
food facilities to have a food safety plan in place that includes an analysis of hazards and risk-based preventive controls to minimize or prevent the identified hazards. FSMA gives the Food and Drug Administration (FDA) broad new powers to prevent food safety problems, detect and respond to food safety issues, and improve the safety of imported foods. All food facilities must establish and
implement a Food Safety Plan that includes an analysis of hazards and risk-based preventive controls. A Preventive Controls Qualified Individual (PCQI) is required to prepare and oversee the implementation of the facility’s Food Safety Plan in compliance with FSMA requirements.
