Preventive Controls Short Course - April 21-23, 2016 and April 27-29, 2017

Iowa State University
Department of Food Science and Human Nutrition and Department of Animal Science

This three day Basic Preventive Controls training is designed for people in the food industry desiring to understand and be trained in the Food Safety system for manufacturing safe food. This course will meet the FDA FSMA regulations as an Approved Course under Food Safety Preventive Control Alliance (FSPCA). 

A standardized, industry-oriented training curriculum that will provide participants with the knowledge that is needed to create a Food Safety Plan to comply with the Hazard Analysis and Risk-based Preventive Controls for Human Foods rule. The course content is focused on the food safety activities and documentation that support the creation and implementation of a preventive controls Food Safety Plan.

This course will be presented in a manner that will serve participants from ALL foods under FDA regulations. This course will address food safety concerns for industries such as: canning, frozen meals, spices/bulk ingredients, cereals/pastas, fresh produce, dairy ingredients, bakery/snack foods, and food service (variance).

This FSPCA training materials are designed to meet the requirements for training under Title 21 Code of Federal Regulations Part 117.155 for the “qualified individual” who conducts certain Food Safety Plan activities. The FSPCA course will be the standardized curriculum recognized by FDA and against which other training courses will be evaluated. Attending an FSPCA course is not mandatory, but it does provide assurances that the course content and resulting knowledge is consistent with regulatory expectations.


Learning Objectives

  1. Describe the components of a Preventive Controls Food Safety Plan
  2. Understand why a Food Safety Plan is useful
  3. Articulate the principles applied to build a Food Safety Plan
  4. Recognize the importance of prerequisite programs in a food safety system
  5. Articulate the basic requirements of the Good Manufacturing Practices (GMPs)
  6. Identify where to find more information on GMPs
  7. Describe biological, chemical, radiological, and physical hazards
  8. Understand potential controls for these hazards
  9. Explain the formation of a food safety team
  10. Prepare accurate descriptions of the products and their distribution
  11. Prepare a description of the intended use and consumers of the food
  12. Create a process flow diagram and describe the process
  13. Explain how to verify the flow diagram on-site
  14. Conduct hazard analysis
  15. Identify significant hazards
  16. Identify essential preventive controls for those hazards
  17. Explain the components of process preventive controls
  18. Determine how to establish parameters and values, such as critical limits
  19. Discuss how to monitor Critical Control Points (CCPs) and other process related preventive controls
  20. Identify components of corrective actions
  21. Explain the significant food safety hazards controlled by sanitation practices
  22. Examine required sanitation preventive controls for these hazards
  23. Discuss how to build sanitation preventive controls including monitoring, corrections and verification methods
  24. Identify supplier approval and verification requirements
  25. Examine the importance of managing supplier food safety issues
  26. Identify tools available to manage supplier approval and verification
  27. Discuss recall definitions
  28. Explain the elements of a recall plan
  29. Determine who to notify when a recall is necessary
  30. Explain how to conduct effectiveness checks
  31. Determine the appropriate disposition of product
  32. Identify the definitions of verification and validation
  33. Understand that validation is essential to ensure that the control works
  34. Review verification procedures for monitoring and corrective actions
  35. Review Food Safety Plan reanalysis
  36. Identify what records are needed
  37. Determine how to develop appropriate records
  38. Determine how to conduct a record review
  39. Explain how computerized records may be used

Who Should Attend

  • Food processing managers and technicians
  • HACCP coordinators and team members
  • Quality control, quality assurance, sanitation, and food production

Discussion Topics

  • How to analyze hazard and what hazards need to be considered,
  • Determining critical control points
  • Setting and Monitoring Critical Limits,
  • Implementing Corrective Actions,
  • Verification Procedures,
  • Record Keeping
  • Documentation Procedures


Registration: 12 p.m.
Workshop: 1 p.m.–6:30 p.m.

Continental Breakfast: 7:30 a.m.
Workshop: 8 a.m.–5:45 p.m.

Workshop: 8:00 a.m.–11:30 a.m


Check in and activities will begin at 1951 Food Sciences Building. (ISU map with Memorial Union parking and the Food Science Building highlighted)

Cost and Registration

Registration will open in Winter 2015 and Winter 2016 for respective years.

  • Early registration (prior to midnight, April 1st, 2016)
  • Late registration (prior to midnight, April 10th , 2016)

Pre-registration is required to attend this course. No walk-in registrations will be accepted. All registrations must be received by midnight, April 10th, 2016.

Class size is limited to 40.

Payment method: Online only. VISA, MasterCard or Discover are accepted.

Cancellation Policy: Full refunds will be offered to those who cancel in writing before April 10th, 2016.


Iowa State University is located in Ames, Iowa. Interstate 35 runs north and south just east of Ames, and U.S. Highway 30 runs east and west just south of campus. If you are traveling to Ames via Interstate 35, take Exit 111B labeled “30 West.” Travel west on Highway 30, then take Exit 146, the “University Boulevard/ISU” exit. Drive north on University Boulevard to South 4th Street (the third traffic light). At South 4th Street, turn left (west) past Jack Trice Stadium, and turn right to go by the Transit Hub - where buses pick up - and park in open spots not marked General Staff or Reserved (fourth right). Additionally, an interactive campus map is available on-line.

To get on to campus, participants may walk or ride the Orange Route Bus schedule (free). View the route schedule (note that ISC Parking is the commuter lot).


Call one of these great area hotels for accommodations:

Hotel Address Phone
Gateway Hotel 2100 Green Hills Drive 515-292-8600
Hilton Garden Inn 1325 Dickinson Avenue 515-233-8000
Holiday Inn 2609 University Boulevard 515-268-8808
Fairfield Inn & Suites 2137 Isaac Newton Drive 515-232-4000
Country Inn & Suites 2605 SE 16th Street 515-233-3935

 HACCP Presentation

This course is sponsored by the Department of Food Science and Human Nutrition and the Iowa Department of Inspection and Appeals.