24 Hours – Perfect for managers and supervisors, this course ensures your team is current and informed on important food safety, sanitation and U.S. regulatory requirements for your facility.View Online Training
Each facility’s Preventive Controls Qualified Individual (PCQI) and food safety team carry a huge responsibility – ensuring the safety of products for human consumption. It’s crucial that companies assign top-notch food safety and quality professionals with proper training and experience.
Our PCQI Online course develops the necessary knowledge, skills, and competencies in Preventive Control Qualified Individuals to ensure they can maintain compliance and are educated on the latest regulations.
Developed by PCQI Lead Instructors and a team of PCQI food safety professionals with practical expertise working with companies throughout the food supply chain, the PCQI Online course covers the same information included within the standardized curriculum required by the regulation. The course equips learners with the necessary tools to immediately implement the acquired skills into their facilities.
Our expert instructional design team built this course to offer a best-in-class learning experience, featuring:
This self-paced online course provides 15 hours of learning time covering the following topics:
FSMA’s Preventive Controls for Human Food Rule specifies that a PCQI is a qualified individual who has successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or be otherwise qualified through job experience.
The regulation/rule does not require any specific certifications or training. In general FDA will assess requirements for Preventive Controlled Qualified Individuals (PCQI) and Qualified Individuals (QI) based on the results of the completed and documented Food Safety Plan and implementation of the Food Safety Plan. This would also include observing operations, reviewing completed documentation, and interviewing personnel to determine if they meet the requirements of PCQI and QI individuals. Based on the adequacy of the review, gaps identified may indicate that training and or experience listed for qualified individuals was not adequate regardless of the courses taken or experience listed.
Rachael Smith, Mennel Milling
Build your team’s Food Safety and Sanitation Online training! Click “View Options” to choose the modules that are right for your team.View Online Training
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