Training & Materials
FSPCA Preventive Controls for Animal Food Course
FSPCA Preventive Controls For Animal Food Blended Course
FSPCA Current Good Manufacturing Practices for Animal Food Protection Course
FSPCA Preventive Controls for Animal Food Lead Instructor Training
FSPCA Preventive Controls for Animal Food Course AND Lead Instructor Training
Selection Criteria for Lead Instructor
Submit a Lead Instructor Application
Animal Food Lead Instructor Course Schedule
FSPCA PCAF Errata Sheet for Version 1.0 to 1.1
FSPCA Preventive Controls for Animal Food Participant Manual v1.1 (English)
FSPCA Preventive Controls for Animal Food Courses
FSVP Module for Preventive Controls
The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the Preventive Controls for Animal Food regulation) is intended to ensure safe manufacturing/processing, packing and holding of food products for animal consumption in the United States. The regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls, or is otherwise qualified through job experience to develop and apply a food safety system”. This course developed by the 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.”
These courses are taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
This Food Safety Preventive Controls Alliance (FSPCA) Blended Training course was developed to provide an alternative for individuals to complete the FSPCA Preventive Controls for Animal Food course. The Blended course consists of 2 parts. Part 1 is online and Part 2 is instructor-led. Both parts must be completed in order to obtain the certificate of training. Once enrolling in and starting the Part 1: Online course, you must complete this course in six months to attend the Part 2: Instructor-Led course. The Part 2: Instructor-Led course is a one-day face to face interactive course using the principles learned from the course materials in the Part 1: Online course. You must complete the Part 2: Instructor-Led in six months after completion of the Part 1: Online course. If you fail to complete either the Part 1 or Part 2 courses within the 6 months, you will be required to re-enroll and pay the registration fees again. There are no extensions granted and no refunds given. Any Lead Instructor can provide the one-day Part 2: Instructor-Led course, and you can search for upcoming courses and Lead Instructors on the FSPCA Community website.
Once you begin the process, you have up to six months to complete the Part 1: Online course. Upon completion, you have six months to complete a Part 2: Instructor-Led course. We recommend you have a Part 2: Instructor-Led course identified before enrolling in Part 1: Online.
Before you enroll for Part 1: Online course, please read the background informationto help you understand how the course is structured and what options will work best for you.
If you would like to see how the course looks, a free trial for the FSPCA Preventive Controls for Human Food Blended Course can be accessed below. This will give you an idea how the Animal Food course is put together.
Temporary FSPCA Part 2 Course Completion Extension: Upon completion of the Part 1: Online course, participants will now have 9 months to complete a Part 2: Instructor-Led course.
Due to limited availability of FSPCA Part 2 courses, the Alliance has agreed to temporarily extend the completion deadline for Part 2 courses to 9 months. This change will be in effect until December 31, 2020, with the potential for extending this date pending updates on the pandemic.
With the adoption of the Food Safety Modernization Act (FSMA) in 2011, sweeping regulatory changes have been implemented to strengthen and further protect the animal food supply chain. The new regulatory framework has moved away from reacting to food safety events, to a more proactive and preventive approach. Food supply chain roles and responsibilities incorporate this preventive approach as facility and regulatory personnel routinely assess food safety systems and work to prevent food safety incidents.
This course addresses one of the seven FSMA foundational rules referred to as “Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals,” and focuses specifically on the Current Good Manufacturing Practice (CGMP) provisions within the rule. The regulatory authority for these requirements is codified in 21 Code of Federal Regulations (CFR) Part 507, Subpart B titled, Current Good Manufacturing Practice (CGMP).
What’s the purpose of the course?
This course will introduce you to the provisions within Subpart B on current good manufacturing practices. Each of the requirements will be discussed and examined in detail. Requirements for personnel, plants and grounds, sanitation, plumbing and the water supply, equipment, plant operations, holding and distribution are all introduced within this course. Learners will be exposed to requirements for facilities that process both human and animal food. Upon completion, learners will further appreciate the flexibility associated with applying CGMP requirements within their own operations.
In addition, the course may be used as a component of a facility’s qualified individual training, and supplements CGMP training provided within the FSPCA Animal Food Preventive Controls Course.
Who should take the course?
The course is applicable to facilities that are to comply with Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals. Individuals who need to understand and comply with the CGMP requirements will benefit by taking the course.
Is completion of this course required by FDA?
No, but as previously described, individuals who need to understand and comply with the CGMP requirements will benefit by taking the course.
- Delivery Format: Online course
- Estimated Seat Time: Estimated Seat Time: 2.5 - 3.5 hours. If you have to interrupt your training prior to completion of a given module, make sure to “exit”. This enables you to return to the training later and restart where you left off. If you interrupt your training and don’t “exit” a module, after four hours the system times out. Then, your only option may be to restart the training from the beginning of the module. Best practice is to “complete” a module once started.
- Certificate: A FSPCA Certificate of Training is issued at the end of the course. The certificate will remain in your transcripts of the Learning Management System (LMS). If you need a replacement certificate, you will be able to login to the LMS and print the certificate at any time.
- Cost: $99.00 USD per user
Download the FSPCA Current Good Manufacturing Practices for Animal Food Protection Course Information Packet for full details on the course, how to access the course, and how to print your certificate.
This course provides the participant the knowledge and tools needed to perform the duties of a Lead Instructor for the standardized training curriculum that FDA considers adequate in meeting the requirements for training of a preventive controls qualified individual under the Hazard Analysis and Risk-based Preventive Controls for Animal Food rule.
The course content is focused on strategies to aid in the effective instruction of the food safety activities and documentation that support the creation and implementation of a preventive controls Food Safety Plan. Administrative tasks for issuing Food Safety Preventive Controls Alliance certificates is also covered as well as a refresher on effective presentation for the adult learner.
Upon successful completion of the full, 3-day FSPCA Lead Instructor Course for Animal Food, you will be qualified to be a Lead Instructor by the FSPCA. Completing this training allows you to deliver the FSPCA Preventive Controls for Animal Food course as a Lead Instructor. You will receive email notification upon completion of the course with instructions on how to download the Lead Instructor for Animal Food FSPCA certificate of completion.
- Successful completion of the FSPCA Preventive Controls for Animal Food Courses
- Must be an approved FSPCA Animal Food Lead Instructor candidate to register
- Participants must attend the entire 3 days
This course provides the participant with the knowledge and tools needed to perform the duties of a Lead Instructor for the standardized training curriculum that FDA considers adequate in meeting the requirements for training a preventive controls qualified individual under the Hazard Analysis and Risk-Based Preventive Controls for Animal Food rule. The course content is focused on strategies to aid in the effective instruction of the food safety activities and documentation that support the creation and implementation of a preventive controls Food Safety Plan. Administrative tasks for issuing Food Safety Preventive Controls Alliance certificates are also covered, as well as a refresher on effective presentation skills for adult learners.
Upon successful completion of the full, 3.5-day FSPCA Lead Instructor Course for Animal Food, you will be qualified to be an FSPCA Lead Instructor. Completing this training allows you to deliver the FSPCA Preventive Controls for Animal Food course as a Lead Instructor. You will receive email notification upon completion of the course with instructions on how to download both the Preventive Controls for Animal Food and Lead Instructor for Animal Food FSPCA certificates of completion.
- Must be an approved FSPCA Lead Instructor candidate to register
Applicants must meet the following criteria to be selected as a Lead Instructor Candidate.
Applicants must have at least 30 semester hours in one or a combination of the following sciences: biological sciences; food science /technology; chemistry; microbiology; veterinary science; animal science; public health; environmental health; or related scientific fields that provided knowledge directly related to the human or animal food industry
Applicants must have at least five years of food safety work experience in or with the human or animal food industry, e.g., food processing, packaging, handling facilities; corporate food safety function; food safety consulting or laboratory; food testing; food safety auditing; food safety training and education; food safety regulatory work (inspections, policy development, compliance work); or other related experience
Food Safety Training Instruction Experience
Applicants must identify specific courses / programs they have delivered as an instructor. The committee will determine relevance of the experience and may consider:
- HACCP instruction experience
- Combinations of different food/ food safety courses (including feed)
- Academic teaching experience
Before you begin your application, we strongly recommend you consult the How to submit an FSPCA Lead Instructor Application document.This document provides IMPORTANT information, step-by-step directions and helpful hints pertaining to the completion of your Lead Instructor Application.
Below is a list of upcoming FSPCA Preventive Controls for Animal Food Lead Instructor Courses.
- For detailed information, prerequisites and to register for Lead Instructor courses, click on the date in the chart below
- If registration for a particular course is not yet open, the date link will be disabled
- Only approved Lead Instructors for Animal Food Candidates are able to register. Other prerequisite courses may be required depending on course type. Please check course descriptions above.
- Course dates and locations are subject to change
Because of continued travel and gathering restrictions due to COVID, and for the well-being of course trainers and participants, the FSPCA has cancelled all in-person Lead Instructor courses. The FSPCA is currently evaluating conducting virtual LI courses in the future. Lead Instructors will be notified of any updates as they are available.