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" who has "successfully completed training in the development and application of risk-based preventive controls". This course developed by the 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."

These courses are taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.


URL for this and other FSPCA training is at

Acidified Foods Manufacturing School (Online) - North Carolina State University

The Acidified Foods Manufacturing School provides instruction in food handling techniques; food protection principles; personal hygiene; plant sanitation; pH controls; critical factors in acidification, and more.

This school is intended for and directed at the level of operating supervisors of acidified foods processing and packaging systems in acidified food establishments. The course includes instruction on acidified foods. It will qualify commercial operators of plants producing acidified foods (fresh packed pickles, acidified peppers, pickled eggs, salsa, etc.) to meet the requirements of the umbrella GMP and the specific GMP for acidified foods (21 CFR Part 114).

Aseptic Processing and Packaging Workshop (Face-to-face) - Purdue University

The Aseptic Workshop at Purdue University incorporates a lecture and "hands on" laboratory format to review the essential scientific and engineering principles relevant to applying the aseptic technology. The "hands-on" activities include simulated process demonstrations, packaging integrity tests, testing methods in chemistry and microbiology, and displays of equipment components used in aseptic processing. The topics presented are an overview of aseptic processing and packaging, microbial principles applied to aseptic processing, chemical considerations, principles of thermal processing and thermo bacteriology, equipment features, packaging considerations and assessment the package's sealing integrity, and determination of a quality assurance program for a review of compliance issues relative to commissioning an aseptic system.

Better Process Control School (Face-to-Face) - Purdue University

The Better Process Control School certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified foods in closed containers. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. This school satisfies the training requirements specified in both the FDA and USDA regulations.

Beef Quality Assurance Training Program - Texas A&M AgriLife Extension

The mission of the Beef Quality Assurance Program is to promote management practices that enable cattle producers to improve beef quality and strengthen consumer confidence in beef as a safe, nutritious, wholesome food product. Program participants receive education and hands-on training to learn about animal health products, feedstuffs, feed additives and medications, care and husbandry practices, and other core practices. The BQA Program also provides systematic information to cattle producers nationwide on production methods and practices for improving beef quality and safety under a wide variety of management and environmental conditions.

Food Technology & Processing - Texas A&M AgriLife Extension

  • Food Safety Issues and Electron Beam Technology (Training course)
  • Food Processing Entrepreneurs – Better Process Control School Bacterial Contamination


UC Good Agricultural Practices (GAP) - Purdue University

This course feature key points of control and management of microbial food safety as part of the management plan of good agricultural practices for produces, handlers and processors of edible horticultural crops.

Ranch Management University - Texas A&M AgriLife Extension

The Ranch Management University is an intensive 4-day event that targets new or inexperienced ranchers and landowners. It is produced and taught by Texas A&M University and Texas A&M AgriLife Extension Faculty.

Learn more about:

  • the fundamentals of soils and soil fertility, forage establishment, pasture management, and utilization by livestock
  • sampling soils and determining appropriate fertilizer application rates
  • basic livestock selection and management practices such as castrating, vaccinating, and de-horning calves
  • grazing management, stocking rate, and body condition scoring
  • developing a business and marketing plan and how to maintain appropriate records for your ranching operation
  • wildlife management topics such as managing white-tailed deer, turkey, quail, feral hogs, and farm ponds


UC Home Preservation and Storage Publications - University of California

Up-to-date publications on preservation methods such as freezing and canning are available from the University of California.