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€702.15 EUR

Navigating the complex landscape of exporting to the United States can be challenging. Let us help you ensure your seamless compliance with the Food Safety Modernization Act (FSMA).

Our expertly curated virtual training equips you with the skills needed to become a Preventive Controls Qualified Individual (PCQI), ensuring your operations align with FSMA’s rigorous regulations. Guided by FSPCA-trained lead instructors and using FDA-recognized materials, you’ll not only meet but exceed the expectations set by the Preventive Controls for Human Food rule. This training empowers you to develop and implement risk-based preventive controls, fostering a proactive and systematic food safety program that the FDA demands from exporters like you.

Upon completion of the course, you can print a copy of your FSPCA-issued certificate to show that you’ve completed FDA-recognized PCQI training.

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HACCP Integration for FSMA Compliance

In this part of the course, you’ll not only grasp the difference between Hazard Analysis Critical Control Points (HACCP) and Hazard Analysis Risk-based Preventive Controls (HARPC), but we’ll also simplify the journey of transforming your current HACCP plan into the innovative HARPC strategy. Carefully tailored for European food manufacturers involved in or interested in exporting to the United States, this accredited course bears the esteemed seal of approval from the International HACCP Alliance and comes with their seal for your course completion certificate.

Mastering FSMA Compliance: Your Toolkit for Excellence

Upon completing this comprehensive training, you’ll confidently handle crucial aspects of FSMA compliance, including:

  • Crafting an airtight food safety plan (Hazard Analysis and Risk-based Preventive Controls [HARPC] plan)
  • Mastering preventive control validation for optimum effectiveness
  • Skillfully reviewing records for flawless implementation and impact
  • Navigating corrective actions with precision and speed
  • Ensuring consistent excellence through required reanalysis

Download FSPCA worksheets to document your product description, hazard analysis, and preventive controls.

Compliance Insights for Food Producers Exporting to the U.S.

Anticipate Change with Dual PCQIs for Seamless Compliance: Safeguard your compliance by having at least two Preventive Controls Qualified Individuals associated with each facility. It’s essential to avoid compliance gaps due to employee transitions or absences and enhance internal checks and balances.

Strengthen Record Keeping: Effective recordkeeping is as essential as establishing preventive controls. Records are not just paperwork—they’re the backbone of your Food Safety Plan.

Mandatory Compliance for U.S. Export: Your organization’s food safety plan, crucial for exporting to the United States, must be approved by a Preventive Controls Qualified Individual (PCQI).

Empower Your Relationship with U.S. Importers: Your partnership with U.S. importers is evolving under FSMA. U.S. Importers require stringent documentation, including your food safety plan and records demonstrating adherence to preventive controls. This collaboration underscores the importance of consistent record-keeping.

Clear Benefits of PCQI Investment: Beyond U.S regulatory compliance, PCQI training helps demystify the path to efficient food safety plan management. While developing a plan without formal training is possible, investing in PCQI training streamlines the process and enhances effectiveness.


Day 1
Chapter 1
Introduction to Course and Preventive Controls
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 5
Chemical, Physical and Economically Motivated Food Safety Hazards
Chapter 6
Preliminary Steps in Developing a Food Safety Plan
Chapter 7
Resources for Preparing Food Safety Plans
Day 2
Review and Questions
Chapter 8
Hazard Analysis and Preventive Controls Determination
Chapter 9
Process Preventive Controls
Chapter 10
Food Allergen Preventive Controls
Chapter 11
Sanitation Preventive Controls
Chapter 12
Supply-chain Preventive Controls
Day 3
Review and Questions
Chapter 13
Verification and Validation Procedures
Chapter 14
Record-keeping Procedures
Chapter 15
Recall Plan
Chapter 16
Regulation Overview
cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
Wrap Up
Wrap Up
Day 3 Cont. (1 p.m. – 6 p.m. BST) + HACCP Integration for FSMA Compliance
Contents of a Food Safety Plan
Qualified Individual Requirements
FDA Guidance Documents and High-risk versus Non-high-risk Food Categories
Reassessment of HACCP’s 12 Steps
FSMA Records Requirements
Other FSMA Rules to Consider
Review Summary and Key Takeaways
Seminar Concludes
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Much More Confident

“The training was a great introduction to the role of a PCQI. After this training, I am much more confident in starting to tackle more complex and involved food safety activities.”

–  Keith Scott, Bunge

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