Food Safety


FDA Food Safety Modernization Act

FSMA Food Facility Biennial Registration or Renewal

Food Safety Checklist 

Food Safety Brochure.pdf

Upcoming FSMA Courses

May 24, 2018
Des Moines, Iowa 
Iowa Human Blended Food Preventative Controls Qualified Individual (PCQI) one day instructor led class (Blended PCQI class: 1 day after online part 1 is completed).  Register before April 24 cost $250 and $350 after for the instructor led part 2).

October 1, 2018
Food Registration FSMA Updates (free event) - Registration information coming soon. 

Free Food Safety Modernization Act (FSMA) Updates Lunch and Learn Class Series across the State (registration required)

May 2, 2018 @ Fort Dodge-
May 9, 2018 @ Des Moines-
June, 6, 2018 @ Waterloo-
June 13, 2018 @ Cedar Rapids-
July 10, 2018 @ Mason City-
July 26, 2018 @ Carroll-

Objectives: The Food Safety Modernization Act (FSMA) requires facilities processing any type of animal food (complete feed or ingredients) to comply with new current good manufacturing practices and to implement a written animal food safety plan developed and overseen by a "preventive controls qualified individual (PCQI)." This course is the standardized training developed by the Food Safety Preventive Controls Alliance. It is accepted by Food and Drug Administration (FDA) as meeting the requirements of PCQI designation. The course content will provide knowledge of the FSMA animal preventive controls rule, and training for creation of an effective animal food safety plan.

Certification: Certificates, acknowledged as compliant with FDA requirements, will be issued to participants successfully completing the course. Completion is dependent upon attendance for all sessions as listed on the schedule. Missing any part of the program will result in non-compliance and a certificate will not be issued.

Lead Instructors



Dr. Charles Hurburgh





Dr. Erin Bowers



Photo of Connie Hardy



Connie Hardy




Photo of Kim Anderson



Kim Anderson



Iowa State University Food Safety Experts, Centers, Departments, and other Key Contacts.pdf