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Man holding a clipboard wearing a hair net and face mask in a food processing facility
Tuition Cost $449.25 USD

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.

The PCQI’s Role in Ensuring Food Safety

  • Leads the creation, management, and monitoring of FSMA-compliant food safety plans
  • Prevents foodborne illness by effectively identifying, reducing and preventing food safety risks
  • Ensures compliance with the Food and Drug Administration’s (FDA) Hazard Analysis and Risk-based Preventive Controls (HARPC) rule

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.

Standardized Curriculum in 15 On-Demand Modules

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 standardized curriculum required by the FDA as part of their FSMA 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:

  • A 100% online experience; learn at your own pace and access the course anytime, anywhere
  • Interactive learning experiences that strengthen a strategic mindset and decision-making competencies
  • Access to downloadable resources to support all your Food Safety Plans development
  • A printable certificate to prove your successful completion of training

Core Topics

This self-paced online course provides 15 hours of learning time covering the following topics:

  1. FSMA Overview
  2. cGMPs
  3. Preliminary Steps and Food Safety Plan
  4. Food Safety Hazards (B, C, P, R, and EMA)
  5. Hazard Analysis and Risk-Based Preventive Controls
  6. Process and Allergen PCs
  7. Sanitation and Supply Chain PCs
  8. Monitoring Corrections, Corrective Actions
  9. Validation, Verification, and Resources
  10. Environmental Monitoring Program (EMP)
  11. Training and Recordkeeping
  12. Recall Program
  13. PCQI Regulation Overview
  14. Sanitary Transport
  15. Foreign Supplier Verification Program

Technical Requirements

  • Internet access
  • Email account (must be individual)
  • The latest version of Chrome or Firefox. Learn More
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Very Informative

“I thought the course was great. Very informative, and I would recommend it.”

Rachael Smith, Mennel Milling

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