FDA-regulated food businesses are required to have certain qualified individuals in place. Here’s what U.S. food law actually mandates—and what it doesn’t.

Know What’s Legally Required—And What Isn’t

Food safety professionals today face a flood of training options—some mandatory, some just popular. It’s common to see facilities prioritize HACCP or SQF because of audit pressure, only to realize too late that they’re missing a legally required PCQI or FSVP designation. Courses that sound impressive can’t substitute for those that carry legal weight. And while programs like HACCP and SQF carry weight in audits, only two training programs are explicitly required under U.S. law: PCQI and FSVP.

Failing to distinguish between what’s preferred and what’s legally required leads to audit findings, delayed shipments, and non-compliance warnings. This article clarifies the exact courses that matter under FSMA and FDA inspection protocol—and which ones are supportive but not compulsory.

PCQI Training (Preventive Controls Qualified Individual)

If your facility falls under FDA’s Preventive Controls Rule, you are required to have at least one PCQI on staff. This role is responsible for:

• Developing, validating, and maintaining the facility’s food safety plan
• Overseeing corrective actions and reanalysis
• Ensuring monitoring and verification procedures are documented and functioning

Training must follow the FSPCA standardized curriculum, which FDA has explicitly recognized. Certificates from non-aligned courses may be rejected during inspection.

Thousands of FDA-regulated facilities trust Registrar Corp’s training because it aligns with the FSPCA standard and withstands inspection scrutiny—not just in name, but in execution.

FSVP Training (Foreign Supplier Verification Programs)

U.S. food importers must designate a qualified individual to manage FSVP obligations. This is not optional. Under the FSMA Foreign Supplier Verification Rule, importers are required to:

• Evaluate and document the food safety practices of their foreign suppliers
• Verify that imported food meets U.S. safety standards
• Take corrective actions when necessary

Again, FDA expects training to align with the FSPCA model. And during inspections, they will ask to see FSVP records and verify that the individual responsible is properly trained.

That’s why importers choose FSPCA-compliant FSVP training built to satisfy real-world inspection demands—because being qualified on paper means nothing if your records don’t pass FDA’s on-site review.

HACCP Certification (Conditionally Required)

HACCP is only mandated in specific sectors:

• Seafood (21 CFR 123)
• Juice (21 CFR 120)

Additionally, USDA requires HACCP systems for meat and poultry operations.

If your operation falls into one of these categories, HACCP certification is legally required. Otherwise, it may still be a strong audit support tool, especially under GFSI certification schemes or when demonstrating risk-based controls.

SQF Practitioner Training (A Wise Addition)

The SQF Code requires that each certified site designate an SQF Practitioner—but this is part of the private GFSI ecosystem, not U.S. law. FDA does not require SQF certification, and failing to have an SQF Practitioner is not a violation of federal regulation.

That said, many facilities pursue SQF training to:

• Demonstrate food safety maturity during audits
• Improve documentation systems
• Qualify for private-label or international supply chain participation

Just remember: valuable doesn’t mean mandatory.

If your facility is preparing for private-label growth or retail acceptance, this guide breaks down which certifications most auditors prioritize today.

Supporting Training for Broader Compliance

While not required by law, training in areas like Good Manufacturing Practices (GMPs), allergen control, and sanitation are still important. These categories are among the most frequently cited in FDA 483 observations, and inspectors often assess frontline staff’s working knowledge of these protocols—even if they’re not tied to a formal certificate. FDA inspections frequently evaluate how well your team understands and implements these practices.

Courses in these areas help demonstrate readiness and staff training—even if they’re not mandated by regulation. Think of them as part of your compliance infrastructure.

To align new hires or elevate frontline staff, these fast-ramp QA training paths map directly to FDA inspection priorities.

Final Word: Know What’s Required and What Builds Readiness

In an audit, knowing the difference between required and respected matters. Start with what the law demands:

• PCQI for food safety plan ownership
• FSVP for importer responsibility

Then layer on additional trainings that match your facility type and risk profile. Prioritize based on regulatory consequence first, then audit preference—not trend or assumption. Your compliance posture is only as strong as the legal foundations you’ve actually met. But don’t assume that stacking credentials guarantees compliance. The FDA wants substance, not just certificates.