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Delicious Food
Tuition Cost $699.00 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 meet the new FSMA PCQI requirement at your FDA-registered food facility. Learn to develop and apply risk-based PCQI training for preventive controls that meets FSMA’s requirements for a complete food safety system.

This course includes a bonus half-day training on HACCP Integration for FSMA Compliance. Understand FSMA’s preventive controls requirements and be able to reconcile differences in your HACCP plan to fill the gaps and transition to an audit-ready food safety plan.

Core Topcs

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. – 1 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. – 1 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 (1 p.m. – 6 p.m. CT) + HACCP Integration for FSMA Compliance
1:00
Review of learning objectives and agenda
1:0
Scope and content of the Food Safety Plan
1:25
Qualified Individual Requirements
1:45
FDA guidance documents review
2:00
Reassess and align HACCP’s five (5) preliminary steps with the PCHF Food Safety Plan requirements
2:05
Break
2:20
Reassess HACCP’s seven (7) principles with the PCHF Food Safety Plan requirements
3:50
Break
4:05
Review of Preventive Controls implementation records requirements
4:25
Consideration of other FSMA rules in the development of a FSMA compliant Food Safety Plan.
4:45
Review summary and key takeaways
5:00
Closure
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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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