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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. Please confirm the mailing address and telephone number within 24 hours of where you would like the course materials to be sent by emailing nsftraining.na@nsf.org to ensure the course material arrives on time for your course. The courier service requires a physical address, they are not able to deliver to a PO Box address.

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

BRCGS Packaging Issue 6: Sites Training

This course has been designed to enable delegates to gain a full understanding of the requirements of Issue 6, including the objectives of fundamental clauses and statements of intent.

Delegates will learn how audits against the Standard operate including preparation, the audit, non-conformities, corrective actions and certificate issue.

What this course covers

  • Scope & format of the Standard

  • Requirements of the Standard

This course concludes with a BRCGS Certification & Compliance Course exam. 25 Questions, passing mark 60%

Who should Attend

  • Technical Managers and personnel

  • Quality Managers and personnel

  • Manufacturers

A good technical knowledge of the packaging industry is essential. Before attending the course, Delegates must download and read a copy of the Standard, which is available as a free download from the BRCGS Store.

Food Safety and HACCP for Fresh Produce Producers

As a fresh produce supplier and processor for major North American retailers/warehouse clubs, marketers and distributors, you must comply with both regulatory and client requirements for food safety. This course teaches you how to develop, implement and maintain a robust HACCP food safety system. Good agricultural practices (GAPs) and your HACCP plan are components of a preventive control plan (PCP).

What this course covers

  • Discuss specific customer requirements for produce safety

  • Assess a process flow for your operation

  • Identify and assess hazards specific to produce operations

  • Use a decision tree to determine process controls and critical control points (CCPs)

  • Practice completing required food safety documentation

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your official NSF Certificate.

For training in Quebec, Canada: NSF Training and Education Services is accredited by the Labor Market Partners Board for the purposes of the Act to promote the development and recognition of the skills of the workforce. Certificate #0059425

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs.

Prerequisites

An understanding of prerequisite programs and Good Agricultural Practices is essential.

Implementing SQF Systems

This newly refreshed and completely updated Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety.

With a focus on continuous improvement, practical activities provide attendees the opportunity to align their existing programs with the SQF Code and build skills that will enable an environment where food safety is a top priority.

NOTE: Attendees will be referring to Edition 9 of the SQF Code frequently during the training course. Attendees should have their copy of the applicable SQF Code printed or readily available electronically.

This course covers food safety requirements only. For information on building your quality management system and related training, please see the SQF Quality Systems for Food Packaging Manufacturers training course US, Canada.

Exam Details:

  • Exam is optional for course participants and is offered through NSF Training and Education Services

  • The exam is an additional fee

  • Instructions on registering for and taking the exam are provided during the program

  • The exam can be purchased in US Dollars or Canadian Dollars

An email address is required for registration and to receive the login instructions.

Upon registration, you will receive an email with instructions on how to access the training course through NSF’s eLearning portal. Any additional information pertaining to the course will be sent in your confirmation email.

You will find your course material and homework/exam on the eLearning portal. You will need to access the portal in order to successfully complete the course and print your certificate. Upon successful course completion, you will gain access to print your NSF Certificate.

Who should Attend

Operational, Quality, Technical Staff and Food Safety personnel working in manufacturing or retail with food safety plans and programs. Also suitable for professionals new to the industry.

Prerequisites

It is recommended that participants have successfully completed a HACCP training course meeting the definition found in the Glossary of the SQF Code, edition 9 before attending this course.