FSPCA Preventive Controls for Human Food (PCQI Training) - Virtual Instructor-Led
November 7 – 9, 2022
This course is also available as an onsite offering. Please firstname.lastname@example.org for a quote.
All virtual instructor-led training courses are delivered in Indian Standard Time (IST).
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: 10:00 am – 6:00 pm
Training Day Two: 10:00 am – 6:00 pm
Training Day Three: 10:00 am – 6:00 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) are 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 to participate in these activities.
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 the 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.
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.
Prerequisite(s): An understanding of Current Good Manufacturing Practices (cGMPs) will be beneficial.
At the end of the program, you will be able to:
- Discuss current Good Manufacturing Practices and Prerequisite Programs
- Conduct hazard analysis and determine preventive controls
- Define the process, food allergen, sanitation, and supply chain preventive controls
- Discuss verification, validation, recall, and record-keeping requirements
Who Should Attend
- 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
- 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
Food Safety Preventive Controls Alliance (FSPCA)
This course is also available as an onsite offering. Please email us at email@example.com for a quote.