FSPCA Preventive Controls For Human Foods: Preventive Controls Qualified Individual (PCQI)

FSPCA Preventive Controls For Human Foods: Preventive Controls Qualified Individual (PCQI)

Scheduled

View available dates and register at the host college.

Asheville-Buncombe Technical Community College

Starts: October 1, 2021
Delivery Format: Face-to-Face

Delivered in a classroom or lab setting.

Location: Asheville
Schedule
  • Friday, October 1, 2021 - 8:00am to 5:00pm
  • Friday, October 8, 2021 - 8:00am to 5:00pm
  • Friday, October 15, 2021 - 8:00am to 5:00pm
Instructor: Chris Reedy
Tuition: $250.00
Delivery Format: Live Instructor Led

Delivered online with a Live Instructor teaching the course at a scheduled date and time.

Location / Details

Online

Schedule
  • Monday, November 1, 2021 - 8:00am to 5:00pm
  • Monday, November 8, 2021 - 8:00am to 5:00pm
  • Monday, November 15, 2021 - 8:00am to 5:00pm
Tuition: $250.00

Are you looking to become a Preventive Controls Qualified Individual (PCQI)?

Completing our course is one way to achieve that goal. Developed by the Food Safety Preventive Controls Alliance (FSPCA), this course is the standardized curriculum recognized by FDA.

Regulations for the Current Good Manufacturing Practice (CGMP), hazard analysis, and risk-based preventive controls permit only a PCQI to perform certain activities. So if you are looking for a career in safe manufacturing, processing, packing, and holding of food products, consider PCQI training today.

Successful completion of FSPCA Preventive Controls for Human Food requires attendance at all sessions.

Audience

We designed this course for food safety professionals, including:

  • Production Supervisors
  • Production, Quality, and Executive Management
  • Food Safety Team Members
  • HACCP Team Members
  • Audit Team Members

Topics Include

This 24-hour course requires three days to complete and covers:

  • Food Safety Modernization Act
  • Food Safety Plan
  • CGMP and Prerequisites Programs
  • Biological Food Safety Hazards
  • Chemical, Physical, and Economically-Motivated Hazards
  • Process, Food Allergen, Sanitation, and Supply Chain Preventive Controls
  • Verification and Validation
  • Record Keeping
  • Recall Plan

Learning Objectives

  • Understand the differences between Hazard Analysis Critical Control Point (HACCP) and Hazard Analysis and Risk-Based Preventive Controls.
  • Identify process preventive controls (CCPs) and apply critical limits to control-identified hazards.
  • Identify allergen, sanitation and supplier preventive controls (PCs).
  • Apply parameters and values to support the control of the identified hazard.
  • Monitor critical limits and parameters.
  • Assign and take corrective or preventive action (CAPA) when control is compromised.
FSPCA Preventive Controls For Human Foods

Request this Course

Level: Intermediate

Lecture HoursLab or Activity HoursTotal

Delivery Options

Face-to-Face
Delivered in a classroom or lab setting.
Live Instructor Led
Delivered online with a Live Instructor teaching the course at a scheduled date and time.

College Options

Colleges that are able to offer this course.

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