San Diego

FSPCA Preventive Controls for Human Food Course

At this time, our in-person classes have been suspended. We will be offering these classes online on the following dates
(click a date for more info or to register)


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.


  • Developing a Food Safety Plan
  • Hazard Analysis and Preventive Controls
  • Verification and Validation Procedures
  • Corrective Action (Recall Plan)
  • Record Keeping Procedures

This course is recognized by the FDA as meeting the requirements to become a Preventive Controls Qualified Individual (PCQI). Individuals successfully completing this training will receive a certificate from the Food Safety Preventive Controls Alliance (FSPCA).


Anagha Deshpande has served in several food safety-related positions for medium-sized to multi-national companies. She has significant experience with FDA, USDA, state and local health departments. In her most recent role as a Food Innovation Engineer at the University of Utah Manufacturing Extension Partnership Center, Anagha has helped several small and mid-size food manufacturers in Utah grow their business through certifications such as SQF, GMP, and FSMA. Anagha holds her B.S. in Biotechnology and her M.S. in Food Science. She has expertise in SQF (registered consultant), GMP, GAP, HACCP, FSMA, Lead FSMA instructor, and Food labeling.