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Hazard Analysis and Risk-based Preventive Controls for Human Food (Hilo, Hawaii)

January 16 @ 8:00 am - January 18 @ 5:00 pm


A FSMA food safety plan is required of food facilities that register with the US FDA and distribute their products in the United States. The Hazard Analysis and Risk-based Preventive Controls for Human Food course (aka Preventive Controls for Human Food) course teaches how to develop and implement a FSMA food safety plan and meets the training requirements under the Food Safety Modernization Act (FSMA). Participants who successfully meet all course requirements qualify as Preventive Controls Qualified Individuals (PCQI) as evidenced by an FSPCA certificate and a University of Hawaii certificate.

HACCP, ServSafe, Food Handlers Certification, Foodservice Managers Certification, Food Safety Certification, and similar courses are not substitutes for the Preventive Controls for Human Food course, even if the title of the course looks similar. To learn the differences between HACCP and Preventive Controls for Human Food, consult this page on my website.

Online registration is below. You will receive an acknowledgement that we have received your registration form. If you do not receive this acknowledgement within three days, please email fstsa@hawaii.edu or call +1 808 956 8588.

Payment is not online and may be completed by emailing fstsa@hawaii.edu or calling an assistant at +1 808 956 8588. Incentives are available to the participants. Your registration is confirmed upon receipt of full payment.

Details of the January 16-18, 2018 course in Hilo, Hawaii are in the brochure.

Workshop Registration Form


January 16 @ 8:00 am
January 18 @ 5:00 pm


Aurora A. Saulo
808 226 1950


Hawaii Innovation Center
117 Keawe Street
Hilo, HI 96720 United States
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