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NMSU to host remote food safety certification courses

  • By Adriana M. Chávez
  • 575-646-1957
  • May 20, 2020

New Mexico State University will host a remote hybrid training and certification course designed for food and beverage manufacturing industry professionals.

The course, “Food Safety Preventive Controls Alliance – Preventive Controls for Human Food Hybrid Course for Preventive Controls Qualified Individual,” is required for domestic and foreign human food facilities that are required to register with FDA under the Federal Food, Drug, and Cosmetic Act, and are required to comply with the preventive controls requirements in the PC Human Food Rule. To find out if your food-based small business is exempt from this rule, visit

The Preventive Controls for Human Food Hybrid Course for Preventive Controls Qualified Individual course will be offered in two parts. The first part will be offered online by the International Food Protection Training Institute for $198. The second part of the hybrid course will be offered live virtually via Zoom for $300.

The live virtual session will take place from 8 a.m. to 12:30 p.m. June 10-11. Participants must attend both sessions to receive the certification. Cost includes eight hours of instruction, a manual with materials and an Association of Food and Drug Officials certificate. Registration must be submitted two weeks before any of the scheduled training.

The current Good Manufacturing Practice, Hazard Analysis and Risk‐based Preventive Controls for Human Food regulation, referred to as the Preventive Controls for Human Food regulation, is intended to ensure safe manufacturing, processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be completed by a preventive controls qualified individual. This course, developed by 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.

Training objectives are for the food safety professional who must have skills in efficient management of an FSMA Food Safety Plan and Good Manufacturing practices; conducting a risk assessment to determine controls for process, food allergen, sanitation and supply chain procedures in the food process environment; and implementing the requirements for verification, validation and record keeping.

To register or for more information, contact Nancy Flores at or 575-646-1179. Information and registration is also available at