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$729.00 USD

Achieve FSMA compliance with a Preventive Controls Qualified Individual (PCQI) on board.

Using FDA-recognized materials, our FSPCA-trained lead instructors prepare you to be a Qualified Individual in compliance with FSMA’s Preventive Controls for Human Food rule. Learn to develop and apply risk-based preventive controls that enables you to implement a proactive and systematic food safety program as required by the FDA.

HACCP Integration for FSMA Compliance

Do you want to learn how Hazard Analysis Critical Control Points (HACCP) compares to Hazard Analysis Risk-based Preventive Controls (HARPC)? Do you work for a company outside of the U.S. and need to develop HARPC to export to the U.S.? Learn how easy it is to convert your HACCP plan to HARPC. This session also provides a great opportunity to review what you’ve learned during the PCQI course. This course is accredited by the International HACCP Alliance and comes with their seal for your course completion certificate.

After this course, you’ll understand more about:

  • Creating a food safety plan (Hazard Analysis and Risk-based Preventive Controls [HARPC] plan)
  • Validating preventive controls
  • Reviewing records for implementation and effectiveness
  • Reviewing corrective actions
  • Performing required reanalysis

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.

FSPCA Resources

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

Agenda

Day 1 (9 a.m. – 6 p.m. CT)
Chapter 1
Introduction to Course and Preventive Controls
Chapter 2
Food Safety Plan Overview
Break
Break
Chapter 3
Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4
Biological Food Safety Hazards
Lunch
Lunch
Chapter 5
Chemical, Physical and Economically Motivated Food Safety Hazards
Break
Break
Chapter 5
Chemical, Physical and Economically Motivated Food Safety Hazards
Break
Break
Chapter 6
Preliminary Steps in Developing a Food Safety Plan
Chapter 7
Resources for Preparing Food Safety Plans
Day 2 (9 a.m. – 6 p.m. CT)
Review
Review and Questions
Chapter 8
Hazard Analysis and Preventive Controls Determination
Break
Break
Chapter 9
Process Preventive Controls
Lunch
Lunch
Chapter 10
Food Allergen Preventive Controls
Break
Break
Chapter 11
Sanitation Preventive Controls
Chapter 12
Supply-chain Preventive Controls
Day 3 (9 a.m. – 1 p.m. CT)
Review
Review and Questions
Chapter 13
Verification and Validation Procedures
Chapter 14
Record-keeping Procedures
Break
Break
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. CT) + HACCP Integration for FSMA Compliance
1:00
Introduction
1:05
HACCP versus HARPC
1:25
Contents of a Food Safety Plan
1:45
Qualified Individual Requirements
2:00
FDA Guidance Documents and High-risk versus Non-high-risk Food Categories
2:05
Break
2:20
Reassessment of HACCP’s 12 Steps
3:50
Break
4:05
FSMA Records Requirements
4:25
Other FSMA Rules to Consider
4:45
Review Summary and Key Takeaways
5:00
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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