Preventive Control Qualified Individual - Human Food Training

    1. Academy
    2. Food Safety
    3. PCQI


Duration: 2.5-day

9:00 AM to 5:30 PM


$895.00 USD/CAD per participant

Discounts Offered

10% Early Bird discount when registered 30 days prior to the class

10% Group Rate 3+

15% Combination Early Bird/Group Rate 3+


Participants will receive the below certificates at the conclusion of the course.

Upon successful completion of this course, all participants will receive an authorized FSPCA “Preventive Controls Qualified Individual" certificate issued by FSPCA.

PCQI Course Overview

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.

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).

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.

FSPCA Preventive Controls for Human Food Course Agenda

Day 1 (9:00 AM - 5:30 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 (9:00AM - 5:30PM)

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 (9:00 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 Lehoullier

Katie Lehoullier joined the TUV USA team in 2016 as Administrative Office Support. Katie assists in the development of TUV USA’s Academy Division as the Training Coordinator.

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