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FSPCA Preventive Controls for Human Food

Next class date. TBA

The Food Safety Modernization Act (FSMA) 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” who has “successfully completed training in the development and application of risk-based preventive controls”.

This course developed by the Food Safety Preventive Controls Alliance (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.”


Instructors are faculty and staff of the LSU AgCenter School of Nutrition and Food Sciences and experts from the FDA and other institutions.

Opportunities will be provided by the staff during the two and half-day training for specific questions and/or clarifications, which may occur individually or collectively.


Participants who complete the course receive a certificate issued by AFDO that satisfies the requirement for a “preventive controls qualified individual”.

Contact Information

Registration Questions
Celika Murphy
Phone: 225-578-4475
Email: cmurphy@agcenter.lsu.edu

Lead Instructor
Achyut Adhikari, Ph.D.
Phone: 225-578-2529
E-mail: ACAdhikari@agcenter.lsu.edu

revised: 25-Aug-2022 7:57