Designed for the Preventive Controls Qualified Individual (PCQI) this course meets the FDA requirements for FSMA training. A PCQI is a professional who can manage a Food Safety Plan at a facility in accordance with the U.S. FDA’s Food Safety Modernization Act. This person should have successfully completed training in the development and application of risk-based preventive controls. Join us for this 2.5 day training program that has been designed and developed by the Food Safety Preventive Controls Alliance (FSPCA) for the PCQIs in the food and beverage industry.
At the end of this training program, participants will be able to:
Discuss Good Manufacturing Practices and Prerequisite Programs
Conduct hazard analysis and determine preventive controls
Define process, food allergen, sanitation and supply-chain preventive controls
Discuss verification, validation, recall, and record keeping requirements
Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by AFDO after attending this training program.
Training curriculum for Preventive Controls Qualified Individual
This course has been designed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA. It is taught by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course.
This course meets the Preventive Controls Qualified Individual Training requirements. Participants will receive their official FSPCA Preventive Controls Qualified Person certificate issued by AFDO.
Course Details
This course is a live webinar led by expert instructors on ZOOM platform. Full day of attendance is required to receive a certificate of completion. Fees Include:
Live webinar
Course materials
Certificate of completion
Course Agenda
Chapter 1: Introduction to Course 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 7: Hazard Analysis and Preventive Controls Determination Chapter 8: Process Preventive Controls Chapter 9: Food Allergen Preventive Controls Chapter 10: Sanitation Preventive Controls Chapter 11: Supply Chain Preventive Controls Chapter 12: Verification and Validation Procedures Chapter 14: Record-keeping Procedures Chapter 15: Recall Plan Chapter 16: Regulation Overview—cGMP and Hazard Analysis and Risk Based Preventive Controls for Human Food Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Start Time: 8am Central Time (9am Eastern Time / 6AM Pacific Time)
End Time: 5pm Central Time (6PM Eastern Time / 3PM Pacific Time) *With lunch and breaks
All training courses may be refunded for the original purchase price 21 days or more before the start of the course. Courses are subject to cancellation and changes due to low enrollment, unforeseen weather conditions, instructor emergency cancellation, etc.
