Hazard Analysis and Risk-based Preventive Controls for Human Food (Manila, Philippines–NEW DATES!)
April 16 @ 8:00 am - April 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.
You may register online using the form below but payment is not online. You will receive an acknowledgement that we have received your registration form. If you do not receive this acknowledgement within three days, please email SJEvents.Trainings@hawaii.edu or call Mr. Del Rosario at
+63 933 861 2114 or +632 989 5025. Instructions on how to pay the registration fee will be posted on the brochure (coming soon!). Your registration is confirmed only upon receipt of full payment.
The number of participants is limited for maximum participation.