FSPCA Preventive Controls for Human Food Course

FSPCA Preventive Controls for Human Food June 7-8, 2022

food processing


This course developed by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by the FDA and is designed to meet the requirements for training under Title 21 CFR Part 117.8(c)(1).  Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual”.  Under the Preventive Controls for Human Food regulation, the responsibilities of the qualified individual include to perform or oversee:

  1. Preparation of the Food Safety Plan
  2. Validation of Preventive Controls
  3. Records Review
  4. Reanalysis of the Food Safety Plan

Purpose of Workshop

On August 30, 2015, the FDA published final rules for implementing regulations in the area of preventive controls for human and animal food.  Companies manufacturing human food must be in compliance by the following dates:

September 17, 2016 – Large Businesses
September 17, 2017 – Small Businesses (fewer than 500 full-time employees)
September 19, 2018 – Very Small Business (average less than $1 million in yearly sales of human food plus the value of such food manufactured, processed, packed or held without sale)

The purpose of this workshop is to provide FDA approved training for food companies.  The Food Processing Center offers a 2-day workshop to assist companies in understanding and complying with the Preventive Controls for Human Food regulations. 

Who Should Attend

Employees of FDA regulated food manufacturers included but not limited to: Owners, Production Supervisors, Quality Assurance Managers, and other members of the food safety team.

Some companies qualify for the “Very Small Business Exemption”.  Please click here for exemption requirements.

FDA State Health Inspectors and Compliance Officers

Benefits of Attending

All FDA regulated food manufacturing companies are required to implement a Food Safety plan for their facility.  The agenda is designed to be covered in 2  days (20 hours) and includes frequent opportunities for review and classroom exercises for understanding the preventive controls requirements.  Depending on the audience, time will be allotted to cover Good Manufacturing Practices and risk-based food safety principles.

Session Topics

  • Introduction to the Course & Preventive Topics
  • Food Safety Plan Overview
  • Good Manufacturing Practices & Other Prerequisite Programs
  • Biological Food Safety Hazards
  • Chemical, Physical & Economically Motivated Food Safety Hazards
  • Preliminary Steps in Developing a Food Safety Plan
  • Resources for Food Safety Plans
  • Hazard Analysis & Preventive Controls Determination
  • Process Preventive Controls
  • Food Allergen Preventive Controls Determination
  • Sanitation Preventive Controls
  • Supplier Preventive Controls
  • Verification & Validation Procedures
  • Record-Keeping Procedures
  • Recall Plan
  • Regulation Overview – GMP & Hazard Analysis & Risk-Based Preventive Control for Human Food

Expert Presenters

This workshop will be conducted by qualified FSPCS Lead Instructors from the University of Nebraska Food Processing Center.

Current Dates & Location

 June 7-8, 2022 in Lincoln, NE

  • Day 1 8:00AM – 6:00 PM
  • Day 2 8:00AM – 6:00PM

The workshop will be conducted at the Food Innovation Center on the University of Nebraska Innovation Campus. 

The Nebraska Innovation Campus features the Scarlet Hotel, which is located across the street from the Food Innovation Center.  The hotel features several restaurant options and a coffee shop along with many other amenities. 

Scarlet Hotel

2101 Transformation Drive

Lincoln, NE  68508



A limited number of rooms have been reserved at a discounted price of $139 + tax per night. This rate is for 1-2 people per room and includes breakfast in the hotel restaurant.  Breakfast vouchers can be requested at check-in.  This special pricing will be available until May 20, 2022 or until the room block is full. To obtain the discounted pricing please reference the “University of Nebraska FSPCA Workshop for Human Food.”

In addition, the Scarlet Hotel offers free shuttle service to and from the Lincoln airport. Attendees can also make arrangements with the hotel for free shuttle service to and from the Lincoln Haymarket area each evening for dining and shopping.  The location and services provided by this hotel will allow you to visit Lincoln without needing to rent a car or utilize a taxi.

As a workshop attendee you will also receive a parking hang tag that will allow you to park in the campus lot which is located across the street from the Scarlet Hotel and 1 block from the Food Innovation Center.


The fee for this 2-day workshop which includes, lunch and break refreshments on both days and a workshop book is $599 per person.  Following successful completion of the workshop, each attendee will receive an official certificate of completion.

Nebraska companies may be eligible for funding assistance through Nebraska Workforce Development. Please visit the following website for additional information.



Registration Deadline is May 20, 2022

For questions please contact Jill Gifford at 402-472-2819 or jgifford1@unl.edu.

Space is limited - early registration is encouraged.

All participants must pre-register. Walk-ins cannot be accommodated!

Refunds will not be offered for canceled registrations.


On-Site Presentations

The Food Processing Center also presents this course for companies or agencies at their site. Please contact Jill Gifford at 402-472-2819 or jgifford1@unl.edu to discuss this option.

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