This is part 2 of the Preventive Controls for Human Food hybrid course. You MUST have completed part 1 prior to taking part 2. Part 2 is a 9-hour instructor-led online course.
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.
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
This 8-hour course requires one day to complete and covers:
- CGMP and Prerequisites Programs
- Biological, Chemical, Physical, and Economically-Motivated Hazards
- CGMPs
- Preliminary Steps to Building a Food Safety Plan
- Hazard Analysis
- Process, Allergen, Sanitation, and Supply Chain Preventive Controls
- Verification and Validation
- Record Keeping
- Recall Plan
- Food Safety Plan Implementation and Management
- 21CFR117 Regulation overview
You MUST have completed part 1 prior to taking part 2.
Identification of process preventive controls (CCPs) and applying critical limits to control identified hazards
Identification of other preventive controls (PCs) such as allergen, sanitation and supplier controls at each applicable step and applying the parameters and values to support control of the identified hazard
Establish the Monitoring of critical limits or parameters and values to ensure the process stays in control
Making corrections, assigning corrective or preventive actions when control is compromised
Verifying/Validating that the food safety plan is being applied and working as intended
Developing documents and records to demonstrate that the Food Safety Plan is operating effectively
Understand the management of the Food Safety System
Reviewing regulatory guidance for 21CFR117
Delivered in-person in a classroom or lab setting.
A combination of online and in-person components.
Delivered online with a live instructor at a scheduled date and time.
This is part 2 of the Preventive Controls for Human Food hybrid course. You MUST have completed part 1 prior to taking part 2. Part 2 is a 9-hour instructor-led online course.
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.
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
This 8-hour course requires one day to complete and covers:
- CGMP and Prerequisites Programs
- Biological, Chemical, Physical, and Economically-Motivated Hazards
- CGMPs
- Preliminary Steps to Building a Food Safety Plan
- Hazard Analysis
- Process, Allergen, Sanitation, and Supply Chain Preventive Controls
- Verification and Validation
- Record Keeping
- Recall Plan
- Food Safety Plan Implementation and Management
- 21CFR117 Regulation overview
You MUST have completed part 1 prior to taking part 2.
Identification of process preventive controls (CCPs) and applying critical limits to control identified hazards
Identification of other preventive controls (PCs) such as allergen, sanitation and supplier controls at each applicable step and applying the parameters and values to support control of the identified hazard
Establish the Monitoring of critical limits or parameters and values to ensure the process stays in control
Making corrections, assigning corrective or preventive actions when control is compromised
Verifying/Validating that the food safety plan is being applied and working as intended
Developing documents and records to demonstrate that the Food Safety Plan is operating effectively
Understand the management of the Food Safety System
Reviewing regulatory guidance for 21CFR117
Delivered in-person in a classroom or lab setting.
A combination of online and in-person components.
Delivered online with a live instructor at a scheduled date and time.