FSPCA Preventive Controls for Human Food

FSPCA Preventive Controls for Human Food (PCQI) course. Take the course while at work or at home! Gain your PCQI Certificate!!!

The Food Companies subject to Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA) rule must ensure that their food safety system is developed, implemented and maintained by a Preventive Controls Qualified Individual (PCQI) who has successfully completed PCQI training in the development and application of risk-based preventive controls. 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. 

This course, developed by Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by the FDA and delivered by a Lead Instructor for the FSPCA Preventive Controls for Human Food (PCQI) Course. The successful completion of this course is one way to meet FSMA requirement for a preventive controls qualified individual (PCQI). Participants will receive an official FSPCA Preventive Controls Qualified Individual (PCQI) certificate issued by the Associate of Food and Drug Officials (AFDO) after successful completing  this training program. Join this Live-virtual training from anywhere in the world – save money and time!

Upcoming PCQI Course

  • Session 1
    Date & Time: Tuesday, 26 May, 2020, 9 AM-5 PM (GMT-4) EST
    Location: Live-Virtual Instructor-led Online Training
  • Session 2
    Date & Time: Wednesday, 27 May, 2020, 9 AM-5 PM (GMT-4) EST
    Location: Live-Virtual Instructor-led Online Training
  • Session 3
    Date & Time: Thursday, 28 May, 2020, 9 AM-3 PM (GMT-4) EST
    Location: Live-Virtual Instructor-led Online Training
Join us for this 2.5-day FDA recognized course developed by the Food Safety Preventive Controls Alliance (FSPCA) for the PCQI in the food industry. You will learn how to develop a risk-based Food Safety Plan and implement preventive controls to help mitigate and control hazards specific for your product and process. At the end of this course, you will be able to discuss Good Manufacturing Practices (GMP) and other Prerequisite Programs, conduct hazard analysis and determine preventative controls (process, food allergen, sanitation and supply-chain controls), verification, validation, recall plan and record keeping requirements. The following agenda is covered during this course, including peer interaction in a live classroom environment, frequent opportunities for review, and classroom exercises designed to provide learning opportunities for understanding the Preventive Controls for Human Food regulation requirements.

Agenda

Day one 10:00 am – 6:00 pm (GMT-4) EST

  • Chapter 1 - Introduction to Course and Preventive Controls
  • Chapter 2 - Food Safety Plan Overview
  • Chapter 3 - Good Manufacturing Practices and Other Prerequisite Programs
  • Chapter 4 - Biological Food Safety Hazards
  • Chapter 5 - Chemical, Physical and Economically Motivated Food Safety Hazards
  • Chapter 6 - Preliminary Steps in Developing a Food Safety Plan
  • Chapter 7 - Resources for Preparing Food Safety Plans
    Day Two 10:00 am - 6:00 pm (GMT-4) EST
  • Chapter 8 - Hazard Analysis and Preventive Controls Determination
  • Chapter 9 - Process Preventive Controls
  • Chapter 10 - Food Allergen Preventive Controls
  • Chapter 11 - Sanitation Preventive Controls
  • Chapter 12 - Supply-chain Preventive Controls
    Day Three 10:00 am - 3:00 pm (GMT-4) EST
  • Chapter 13 - Verification and Validation Procedures
  • Chapter 14 - Record-keeping Procedures
  • Chapter 15 - Recall Plan
  • Chapter 16 - Regulation Overview - cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food

The course is taught by FSPCA Lead Instructors to deliver the FDA-recognized “standardized curriculum”. After successful completion of this training program, you will receive an official FSPCA “Preventive Controls for Human Food” certificate issued by the Association of Food and Drug Officials (AFDO), which is one way to fulfill the FDA requirements for a “Preventive Controls Qualified Individual” (PCQI).

Schedule

  • April 14-16, 2020
  • April 28-30, 2020
  • May 9-11, 2020
  • May 19-21, 2020
  • May 26-28, 2020
  • June 9-11, 2020
  • June 23-25, 2020
  • July 21-23, 2020
  • August 4-6, 2020
  • August 19-21, 2020
  • September 15-17, 2020