FSMA Course - Preventive Controls for Human Food Version 2.0
Elevate your team's food safety standards with our comprehensive online FSMA Training. Designed to meet the rigorous FDA Food Safety Modernization Act requirements, our course offers flexible, interactive learning options for all levels of food industry professionals. Gain the knowledge and certification needed to ensure your operations are fully compliant and ahead of the curve in food safety management. Join us to prioritize the prevention of foodborne illnesses and safeguard public health with our expert-led FSMA Training.
FSMA Preventive Controls for Human Food Version 2.0
Equip your team with the knowledge needed to meet FSMA requirements. This FSPCA Preventive Controls for Human Food course is the “standardized curriculum” recognized by the FDA. This course covers Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food. This curriculum is the updated version 2.0 and the course will go in-depth with requirements for Hazard Analysis and Risk-Based Preventive Controls based food safety training. Course participants will get familiar with all requirements of Preventive Controls based food safety plan and how to design the plan, and upon successful completion of the course become a Preventive Controls Qualified Individual (PCQI).
Join us at the Hawaii Foreign-Trade Zone No 9, Makai Conference Room 202 for a deep dive into the latest version of FSMA Preventive Controls for Human Food. This in-person event will cover everything you need to know to ensure the safety of your food products. Secure your spot now!
Course Format:
This live, in-person training course is delivered over 3 days (total 22 contact hours) on consecutive training days as follows:
July 22nd: 8:30 am – 4:30 pm (HST)
July 23rd: 8:30 am – 4:30 pm (HST)
July 24th: 9:00 am – 3:00 pm (HST)
Location:
Hawaii Foreign-Trade Zone No 9, Conference Room 202
521 Ala Moana Boulevard, Honolulu, HI 96813
Cost:
$800, which includes course materials and the PCQI training certificate.
Participants approved for the Hawaiʻi DLIR Employment Training Fund (ETF) 50% subsidy pay $400.
This rate applies only to those who receive ETF approval.
Requests for ETF subsidy approval must be submitted by July 14, 2026, or as soon as possible. Please email [email protected] to request the ETF application form.
Training Materials:
Participants will get a printed version of the course materials for this program.
This in-person course is limited to 20 participants and is designed to be interactive and engaging, with several group exercises that involve breakout rooms for collaboration and discussion. These exercises help learners to apply what they learn and to exchange insights and knowledge.
Training topics include hazard analysis, development, and application of risk-based preventive controls.
Enhance the knowledge and expertise of your staff in food safety by engaging them in hands-on activities on risk assessment and Food Safety Plan creation.
Instructor:
Dr. Lauren Tamamoto is a Certified Food Scientist and Certified Culinary Scientist with over 15 years of food manufacturing experience. She leads the Culinary Innovation Center and collaborates with local food producers. She also teaches various courses at Kapiolani Community College related to food innovation, nutritional analysis, and food science. She has skills in creating and testing new products and recipes, analyzing their nutritional value, ensuring their safety and quality, and evaluating their sensory attributes. She is a qualified trainer for FSMA, HACCP, and Servsafe programs.
This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
Participant attendance and engagement will be monitored throughout the entire course. Course participants are only eligible for the Food Safety Preventive Controls Alliance (FSPCA) Participant Certificate of Training if they are present for all FSPCA modules, as confirmed by Lead Instructor and/or Course Monitor.
Prerequisite(s): An understanding of Current Good Manufacturing Practices (cGMPs) will be beneficial.
Any other questions? Contact us at [email protected]
Additional Info:
If you need an auxiliary aid/service or other accommodation due to a disability, call us at (808)539-3794 or email us at [email protected] as soon as possible. Requests made as early as possible have a greater likelihood of being fulfilled. Upon request, this notice is available in alternate formats.
Meals:
Please let us know if you have any dietary restrictions, food allergies, or meal preferences so we can accommodate your needs as best we can.