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Preventive Control Qualified Individual (PCQI) Human Food

  1. Academy
  2. Food Safety Training
  3. PCQI

TUV USA, along with its strategic partners, is now offering PCQl Training Seminars. This 2.5-day course will help you gain a better insight into the rules and regulations surrounding the Food Safety Modernization Act and covers topics such as: How to create a Hazardous Analysis and Risk-Based Preventive Control Plan (HARPC); Developing preventive risk programs associated with good manufacturing practices; Sanitation, environmental monitoring, allergens, verification and validation programs; Record keeping and so much more. It will guide you through the process of becoming a certified Preventive Control Qualified Individual.

PCQI Course Overview:

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based 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).


$750.00 per person

This 2.5-day course includes all materials and certificate. A light breakfast each morning and a light lunch are provided each full day.

Course Discounts Offered

  • 10% Early Bird discount when registered 30 days prior to the class
  • 10% Group Rate (3 or more participants)
  • 15% Combination Early Bird/Group Rate (3 or more participants)

 

This course was developed by FSPCA, is the “standardized curriculum” recognized by FDA; and is designed and developed to help participants meet these PCQI requirements and achieve compliance. Upon successful completion of this course, all participants will receive an authorized FSPCA “Preventive Controls Qualified Individual" certificate issued by FSPCA.

Upcoming Trainings

 

Atlanta, GAAugust 21-23, 2017
Orlando, FL October 30 - November 1, 2017

 

 

 

FSPCA Preventive Controls for Human Food Course Agenda

Day 1 (8:30 AM - 5:00 PM)

Introduction to Course  

Food Safety Plan Overview

Good Manufacturing Practices and Other Prerequisite Programs

Biological Food Safety Hazards

Chemical, Physical, and Economically Motivated Food Safety Hazards

Preliminary Steps in Developing a Food Safety Plan

Resources for Preparing Food Safety Plans

Day 2 (8:00AM - 5:00PM)

Review and Questions

Hazard Analysis and Preventive Controls Determination

Process Preventive Controls

Food Allergen Preventive Controls

Sanitation Preventive Controls

Supply Chain Preventive Controls 

Day 3 (8:00 AM - 12:30 PM)

Review and Questions

Verification and Validation Procedures

Record-keeping Procedures

Recall Plan

Regulation Overview—cGMP and Hazard Analysis and Risk Based Preventative Controls for Human Food

Wrap up

We are looking forward for your inquiry

Katie (Beaudry) Lehoullier

TUV Academy Training Coordinator
Reception

844-488-8872 x200

klehoullier@tuv-nord.com