Preventative Controls for Human Food Course/Preventative Controls Qualified Individual
WKU offers a 2.5 day FSPCA Preventive Controls for Human Food course to prepare participants to become Preventive Controls Qualified Individuals (PCQI). The Preventive Controls for Human Food course, developed by Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by the FDA and delivered by a Lead Instructor. The successful completion of this course will help you to meet the FDA requirements to become a Preventive Controls Qualified Individual (PCQI). Participants will receive an official FSPCA Preventive Controls Qualified Individual (PCQI) certificate issued by the Associate of Food and Drug Officials (AFDO).
Example Schedule
This participant course agenda is covered in two and a halfdays (minimum 20 contact hours). You must be present for the entire course in order for you to receive your participant certificate. Plan your travel accordingly. Early departure will prevent issuance of certificate.
| Day 1 (Example Schedule) | |
|---|---|
| 8:00 AM - Noon | Chapter 1: Introduction to the Course and Preventive Controls & Exercise |
| Chapter 2: Food Safety Plan Overview | |
| Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs | |
| Lunch | |
| 1:00 - 5:00 PM | Chapter 4: Biological Food Safety Hazards (and Appendix 4) & Exercise |
| Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards | |
| Chapter 6: Preliminary Steps in Developing a Food Safety Plan & Exercise | |
| Chapter 7: Resources for Food Safety Plans + Video | |
| Day 2 (Example Schedule) | |
|---|---|
| 8:00 AM - Noon | Chapter 8: Hazard Analysis and Preventive Controls Determination |
| PCHF FDA Draft Hazards Guide (optional PPT explaining use of Appendix 1) | |
| Hazard Analysis and Preventive Controls Determination Exercise | |
| Lunch | |
| 1:00 - 5:00 PM | Chapter 9: Process Preventive Controls & Exercise |
| Chapter 10: Food Allergen Preventive Controls Determination & Exercise | |
| Chapter 11: Sanitation Preventive Controls (and Appendices 5 and 6) & Exercise | |
| Day 3 (Example Schedule) | |
|---|---|
| 8:00 AM - Noon | Chapter 12: Supply Chain Preventive Controls & Exercise |
| Chapter 13: Verification and Validation Procedures & Exercise | |
| Chapter 14: Record-Keeping Procedures & Exercise | |
| Chapter 15: Recall Plan | |
| Chapter 16: Regulation Overview – GMP, Hazard Analysis and Risk-Based Preventive Controls for Human Food | |
| Final Questions, Participant Course Certificates | |
Do you have a question about a training you see here? Please fill out the form on this page or contact cpd@wku.edu with WKU Career & Workforce Development.
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