FSPCA Preventive Controls for Animal Food Course - June 14th-15th

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FSPCA Preventive Controls for Animal Food Course - June 14th-15th

2-Day In-Person Workshop

By Craig Doan, Chief Food Scientist

When and where

Date and time

June 14 · 8am - June 15 · 6pm PDT


Thurston County EDC 4220 6th Ave. Southeast Lacey, WA 99503

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About this event

  • 1 day 10 hours
  • Mobile eTicket


Covers regulation 21 CFR part 507–Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Animal Foods.

Learn how to write and update an animal food safety plan. This is the standardized curriculum recognized by the US Food and Drug Administration for training individuals to be qualified to oversee the safe manufacture of animal food (PCQI). The course is a prerequisite for inspectors conducting FDA CGMP inspections. Students will likely be a mix of regulators and feed manufacturers. Upon completion participants will receive a certificate from the Food Safety Preventative Controls Alliance signed by AAFCO. You must be present the entire time to receive a certificate.

This workshop offers a high-quality training environment and opportunities for individual attention, with interactive team exercises that enhance the learning environment.

The workshop fee covers all course materials including an FSCPA Participant Manual and the $50 certificate.


Course lead instructor trained with the FSPCA and holds the FSPCA “Certificate of Training” as Lead Instructor for the FSPCA Preventive Controls for Animal Food course, Craig H. Doan (Cert # e9c745a4) is the Chief Food Scientist with Impact Washington.

Upon completion, participants will be able to:

  • Create a Preventive Controls Animal Food Safety Plan
  • Validate preventative controls
  • Review records for implementation and effectiveness
  • Review corrective actions
  • Perform required reanalysis of the food safety plan

Course deliverables:

Successful completion of the course includes a registered certificate of training issued by the FSPCA, AAFCO, IFISH, and IFPTI (proof that the participant was trained under an FDA -recognized curriculum. 21 CFR Part 507 – Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals

This course is designed for:

  • Director, VP Food Safety, Managers, Owners, Operator
  • Quality Control Personnel, Production Supervisors, Production Leads, Sanitation Supervisors, Plant Managers, Quality Assurance Coordinators & Managers, Safety Managers, Training Supervisors, Lead Technicians,
  • Packaging Supervisors & Managers
  • Individuals Overseeing Animal Food Safety Operations


2 Days/20 Hours

Continental breakfast each day, lunch, coffee, and soda included.


This course is supported by the Food and Drug Administration (FDA) of the U.S. Department of Health and Human Services (HHS) as part of a financial assistance award U18FD007203 totaling $9,950 with 100 percent funded by FDA/HHS. The contents are those of the author(s) or facilitator(s) and do not necessarily represent the official views of, nor an endorsement, by FDA/HHS, or the U.S. Government.

About the organizer


Craig has 40+ years in the food industry and academics specializing in food safety, food processing, and food product innovation. Craig has developed, launched, and/or reformulated over 300 products for the retail, small business, and foodservice markets. He has authored and co-authored multiple professional journal publications, patents, and technical book chapters. His background includes: Food Safety & Food Processing Specialist; Food Consultant; Senior Manager Product Research & Development for the Kraft Heinz Company; and Food Microbiologist for the State of Idaho. Craig also has worked as a Meat Processor /Formulator, Meat Science, Live Animal Inspection, Carcass Grading, etc., and processing of meat products from live animals to the retail sales under USDA inspection.

Craig is a FSPCA Preventive Controls for Human Food Lead Instructor, a FSPCA Preventive Controls Lead Instructor for Animal Food, a FSPCA Foreign Supplier Verification Lead Instructor, and a Lead Trainer for the Produce Safety Alliance Produce Safety Rule, and a Seafood HACCP Alliance Lead Trainer for Seafood HACCP and Seafood Sanitation Control Procedures serving the MEP National Network in Washington, Montana, Idaho, Utah, Nevada, Wyoming, California, Oregon, Alaska, and Hawaii.


Food Safety for Carriers -Sanitary Transportation of Human and Animal Food, Food Defense Awareness for Food Professionals, Food Safety HACCP, IHA HACCP Alliance, Ingredient Specification Training & Mastery Challenge, Technical Brand Manager Training, Stage-Gate New Product Development Training, Lean Six Sigma Statistical Analysis (DOE), Emerging Processing Technologies, Institute of Food Technologists National Center for Food Safety & Technology and DoD Combat Feeding Program. 

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