Preventive Controls for Animal Food (PCAF) Rule and Key Requirements:


The Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Animal Food rule (referred to as the Preventive Controls for Animal Food regulation) require facilities that manufacture, process, pack/hold animal food exclusively or both human and animal food to conduct a hazard analysis and implement risk-based preventive controls for the identified hazards. In general the rule applies to facilities that have to register with FDA under section 415 of the Food Drug and Cosmetic Act. Both domestic facilities and those exporting food for consumption in the US must comply with the rule. Each facility would be required to implement a written food safety plan that focuses on preventing hazards identified in the food. The food safety plan is required to:

  • Identify known or reasonably foreseeable hazards that may be present in the food handled at that facility (including biological, chemical including radiological and physical hazards)
  • Implement preventive controls for hazards that require such control to significantly minimize or prevent them
  • Develop effective monitoring procedures for the controls,
  • Establish written corrective action and correction procedures if preventive controls are not properly implemented or found to be ineffective,
  • Validate preventive controls and conduct verification activities including verification of monitoring and corrective actions,
  • Re-analyze the food safety plan at least once every three years or sooner if significant changes are made

  • How can companies comply with PCAF rule?

    PCAF is intended to ensure safe manufacturing/processing, packing and holding of food products for animal consumption in the US. The preventive control requirements go beyond the traditional HACCP. The regulation requires that certain activities must be completed by a “preventive controls qualified individual (PCQI)” who has “successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or is otherwise qualified through job experience to develop and apply a food safety system”. The Food Safety Preventive Controls Alliance (FSPCA), a broad-based public-private alliance, has developed a “standardized curriculum” recognized by FDA for the training course. This course is taught by FSPCA Lead Instructors. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual”. The Association of Food and Drug Officials (AFDO) and the International Food Protection Training Institute (IFPTI) administer certificates for all participants that successfully complete the FSPCA Preventive Controls for Animal Food course.


    FSPCA Preventive Controls for Animal Food Course:

    This course developed by FSPCA is the “standardized curriculum” recognized by FDA. Successfully completing this course is a way an individual can meet the requirements for a “preventive controls qualified individual (PCQI).” Under the Preventive Controls for Animal Food (PCAF) regulation, the responsibilities of a PCQI include performing and/or overseeing 1) preparation of the Food Safety Plan, 2) validation of the preventive controls, 3) records review and 4) reanalysis of the Food Safety Plan, and other activities as appropriate to the food.

    This course will be conducted with the following learning objectives:
  • Successfully completing this course is one way to meet the requirements for a Preventive Controls Qualified Individual. The training will provide learning opportunities on how to develop a Food Safety Plan to comply with the FDA’s PCAF regulation requirements
  • Provide learning opportunities for understanding the new PCAF requirements for implementing and documenting Preventive Controls under the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Animal Food rule
  • In general, this course will provide a science-based approach for developing food safety plans for various animal food industries like cattle feed, poultry feed, pet-food, aquaculture feed, feed ingredients etc.


  • Course-Agenda


    Day 1
  • Background of US Food Safety System
  • Preface: Overview and Agenda for Participant Course
  • Chapter 1: Introduction to Course and Preventive Controls
  • Chapter 2: Current Good Manufacturing Practices
  • Chapter 3: Animal Food Safety Hazards
  • Day 2
  • Chapter 4: Overview of the Food Safety Plan
  • Chapter 5: Hazard Analysis and Preventive Controls Determination
  • Chapter 6: Required Preventive Controls Management Components
  • Chapter 7: Process Preventive Controls
  • Chapter 8: Sanitation Preventive Controls
  • Day 3
  • Chapter 9: Supply-Chain-Applied Controls
  • Chapter 10: Recall Plan
  • Appendix 1: Preventive Controls for Animal Food Rule



  • Who Should Take The Course?


    The course is applicable to facilities that are to comply with Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals. Individuals who need to understand and comply with the CGMP requirements will benefit by taking the course.


    Faculty




      Srirama Chaitanya Manyam

      Srirama is a Lead Instructor for FSPCA Preventive Controls for Human Foods and Animal Foods. He has worked as an Instructor for courses in Preventive Controls for building the skills and capacity of the exporters. He has over 10 years of experience in domestic and multi-national food and agri processing industries in the functions of research and development, new product development, operations, QA and food safety. In his current role, he supports clients in life sciences on technology landscaping & selection, opportunity assessment, product development, business planning and commercialisation




    Prerequisites


    Mandatory:
  • Laptop with functional web cam
  • High-speed broadband internet connection
  • Time commitment to attend whole program

  • Preferable:
  • Print-out of the participant manual (can also use the PDF version as per the participant convenience)
  • Functional ear-phones with mic