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Preventive Controls for Human Food (PCQI)

The Food Safety Modernization Act (FSMA) gives the U.S. Food and Drug Administration (FDA) authority to regulate food from farm to fork. This helps the FDA do a better job of protecting the public by strengthening the food safety system. FSMA regulations require every processing facility to have a trained resource person or “Preventive Controls Qualified Individual” (PCQI) who has completed a specialized training course such as this one that was developed by the Food Safety Preventive Controls Alliance (FSPCA). The PCQI oversees the implementation of the facility’s food safety plan and other key tasks. (See 21CFR117.180 (c) (1))

Who Should Be Trained

We recommend having at least 1 trained PCQI per shift in your facility. The more you have, the easier it may be to manage your food safety programs.  In complex operations you may choose to have the leads of each department trained. This gives them autonomy and allows them to manage all the food safety oversight in their respective departments. It also gives your facility peace of mind when you have workforce turnover, illness, and vacation time.

  • Director/VP Food Safety
  • Maintenance Managers
  • Production Supervisors
  • Production Leads
  • Sanitation Supervisors
  • Packaging Supervisors & Managers
  • Plant Managers
  • Quality Assurance Coordinators & Managers
  • Safety Managers
  • Training Supervisors
  • Lead Technicians
  • Regulatory Personnel

What Do Your Course Fees Cover?

  • All course materials including an FSCPA Manual
  • An AFDO Certificate of Completion
  • A high-quality training environment and opportunities for individual attention
  • Interactive team exercises that enhance your learning and comprehension
  • Continental breakfast each morning, lunch, snacks, coffee, soda, and tea

FSPCA Preventive Controls for Human Food Course Agenda

  • Chapter 1: Introduction to Course
  • Chapter 2: Food Safety Plan Overview
  • Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
  • Chapter 4: Biological Food Safety Hazards
  • Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
  • Chapter 6: Preliminary Steps in Developing a Food Safety Plan
  • Chapter 7: Hazard Analysis and Preventive Controls Determination
  • Chapter 8: Process Preventive Controls
  • Chapter 9: Food Allergen Preventive Controls
  • Chapter 10: Sanitation Preventive Controls
  • Chapter 11: Supply Chain Preventive Controls
  • Chapter 12: Verification and Validation Procedures
  • Chapter 14: Record-keeping Procedures
  • Chapter 15: Recall Plan

Suggested Prerequisites

Previous training in Food Safety & HACCP

Registration

  • The workshop fee is $700/each for 2 or more people from the same company registering at the same time or $750/individual
  • $10 discount for those who choose the electronic version of the course manual

For specific course information, contact Catherine Cantley at 208.426.2181, catherinecantley@techhelp.org or Janna Hamlett at 208.736.3610, jannahamlett@techhelp.org

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