FSPCA Preventive Controls for Human Food (PCQI Training)

Virtual Learning22 hours

Course Overview

This virtual, instructor-led training course is delivered over 2.5 days (total 21 contact hours) on consecutive training days as follows:

Training Day One: 8:00 am – 5:00 pm
Training Day Two: 8:00 am – 5:00 pm
Training Day Three: 8:00 am – 1:00 pm

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. The regulation requires that certain activities must be completed by a “preventive controls qualified individual (PCQI)” who has “successfully completed training in the development and application of risk-based preventive controls.” This course, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” Join us for this 2.5-day training program that has been designed for the PCQI and meets the FDA requirements for FSMA training.

In this interactive web-based, live instructor-led training, we have incorporated a number of group activities that require us to utilize breakout rooms for group work and discussions. These types of activities reinforce better knowledge transfer and allow our learners to share experiences and knowledge. All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.

This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.

Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by the Association of Food and Drug Officials (AFDO) after attending this training program.

You will receive a hard copy of the course materials prior to the first day of the webinar. The courier service requires a physical address, they are not able to deliver to a PO Box address. You will be able to confirm these details during your registration.

Who should Attend

Auditors, Certification Managers, Directors and Managers, Facility Managers, Food Agents and/or Brokers, Food Importers/Exporters, Food Safety & Quality Personnel, HACCP Team Leaders and Personnel, Food Safety or Quality Managers, Food Safety Team Leaders, Ingredient Suppliers, Inspectors, Operations/Maintenance/Sanitation, Packaging Engineers/Developers, Owners/Operations of Food Business, Plant Managers/Supervisors, Product Development/R&D/Food Technologists, Production Managers/Supervisors, QA/QC Managers, Supervisors and Personnel, Quality Systems Coordinators, Regulatory Authorities & Personnel, Supply Chain Managers

Prerequisites

An understanding of Current Good Manufacturing Practices (cGMPs) will be beneficial.

View the Full Course Description

Course Objective

At the end of the program, learners will be able to: 

  • Discuss current 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 recordkeeping requirements 

 

Partners 

The Food Safety Preventive Controls Alliance (FSPCA) is a broad-based public private alliance consisting of industry, academic and government stakeholders whose mission is to develop curricula, and training and outreach programs to support compliance with the prevention-oriented standards of the Food Safety Modernization Act (FSMA). 

 

Computer and Internet Connection: 

Each learner requires the internet, a computer with a built-in microphone and speakers, as well as sufficient bandwidth (512 Kbps).  

Participant attendance and engagement will be monitored throughout the entire course. Course participants are only eligible for the FSPCA Participant Certificate of Training if they are present for all FSPCA modules, as confirmed by Lead Instructor and/or Course Monitor. The entire virtual delivery of the course will be recorded. The recording will be made available to the FSPCA upon request. 

 

Accommodations 

NSF is committed to accommodating the learning requirements of all our stakeholders. If you require special assistance for any reason, please contact your regional office one week prior to your class. 

Additional Recommended Courses

FSPCA Preventive Controls for Human Food (PCQI Training)

This virtual, instructor-led training course is delivered over 2.5 days (total 21 contact hours) on consecutive training days as follows:

Training Day One: 8:00 am – 5:00 pm
Training Day Two: 8:00 am – 5:00 pm
Training Day Three: 8:00 am – 1:00 pm

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. The regulation requires that certain activities must be completed by a “preventive controls qualified individual (PCQI)” who has “successfully completed training in the development and application of risk-based preventive controls.” This course, developed by the Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.” Join us for this 2.5-day training program that has been designed for the PCQI and meets the FDA requirements for FSMA training.

In this interactive web-based, live instructor-led training, we have incorporated a number of group activities that require us to utilize breakout rooms for group work and discussions. These types of activities reinforce better knowledge transfer and allow our learners to share experiences and knowledge. All participants will need to ensure they can join the web-based, live training via VoIP to participate in these activities.

This course is taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.

Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by the Association of Food and Drug Officials (AFDO) after attending this training program.

You will receive a hard copy of the course materials prior to the first day of the webinar. The courier service requires a physical address, they are not able to deliver to a PO Box address. You will be able to confirm these details during your registration.

Who should Attend

Auditors, Certification Managers, Directors and Managers, Facility Managers, Food Agents and/or Brokers, Food Importers/Exporters, Food Safety & Quality Personnel, HACCP Team Leaders and Personnel, Food Safety or Quality Managers, Food Safety Team Leaders, Ingredient Suppliers, Inspectors, Operations/Maintenance/Sanitation, Packaging Engineers/Developers, Owners/Operations of Food Business, Plant Managers/Supervisors, Product Development/R&D/Food Technologists, Production Managers/Supervisors, QA/QC Managers, Supervisors and Personnel, Quality Systems Coordinators, Regulatory Authorities & Personnel, Supply Chain Managers

Prerequisites

An understanding of Current Good Manufacturing Practices (cGMPs) will be beneficial.