Preventive Controls for Human Food Course - Preventive Controls Qualified Individual (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).
- Potential Preventive Control “Qualified Individual”
- Facilities that manufacture, process, pack or hold human food (21 CFR Part 117)
- Facilities required to register with FDA under sec. 415 of the Food, Drug and Cosmetics Act
- QA/QC Managers, Technicians & Supervisors
- HACCP Coordinators
- Food Safety Technicians
- HACCP Team Members
- Operations, Maintenance and Sanitation
- Food Safety Personnel
- Plant Managers and Supervisors
- Production Managers and Supervisors
- Microbiologists
- Supply Chain Managers
- Food Safety and Quality Consultants
- Food Safety Auditors
Key Course Topics
- Introduction to course and Preventive Controls
- Food Safety Plan Overview
- Good Manufacturing Practices and Other Pre-requisite Programs
- Biological Food safety Hazards
- Chemical, Physical and Economically Motivated Food safety Hazards
- Preliminary Steps in Developing a Food Safety Plan
- Resources for Food safety Plans
- Hazard Analysis and Preventive Controls Determination
- Process Preventive Controls
- Food Allergen Preventive Controls
- Sanitation Preventive Controls
- Supply Chain Preventive Controls
- Verification and Validation Procedures
- Record Keeping Procedures
- Recall Plan
- Regulation overview
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We offer flexible training options: in-house and virtual (zoom) |
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This workshop is presented in partnership with WKU Continuing & Professional Development and WKU Ogden College of Science & Engineering.
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