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Part I
Online Self Paced
16 Modules to finish
You can finish Part I within 10 hours.
Online PCQI Training Human Food
Two Online PCQI Training methods are available
Procedures to finish
Part 1 and Part 2 for Certificate

Step 1
Part 1 Online course. After registration,
you can begin the course.
You will also receive an automated enrolment
confirmation email for Online Training Part 1.

Step 2
Upon completion of Part 1, you will receive an
enrolment ticket and a completion email
.

Step 3
Send us your the enrolment ticket or completion
email of Part1 to
info@foodhaccp.com or
instructors
You will not be able to take Part 2:
Instructor-Led without providing evidence of
Part 1: Online completion.

Step 4
The Part 2: Instructor-Led course is a review of
the material from the Part 1, address questions
that you may have related to the material in that
course, and complete exercises applying the
knowledge that you gained through the course
materials. 8 hours training

Step 5
Finish Part 2 and Get your PCQI Certificate
Part 2
Online Instructor-Led
8 hours course
You need Webcam, microphone and speakers.
After Part 1 and Part 2 completion,
you will receive an official FSPCA PCQI
Certificate issued by AFDO
Easy, Fast, No Travel, Self Paced Course
Official 16 Modules for Online Self Paced Training
1. Introduction to Course & Preventive Controls
2. Food Safety Plan Overview
3. Good Manufacturing Practices & Other Prerequisite Programs
4. Biological Food Safety Hazards
5. Chemical, Physical and Economically Motivated
Food Safety Hazards
6. Preliminary Steps in Developing a Food Safety plan
7. Resources for Preparing Food Safety Plans
8. Hazard Analysis & Preventive Controls Determination
9. Process Preventive Controls
10. Food Allergen Preventive Controls
11. Sanitation Preventive Controls
12. Supply-Chain Preventive Controls
13. Verification & Validation Procedures
14. Record-Keeping Procedures
15. Recall Plan
16. Regulation Overview: cGMP, Hazard Analysis, and
Risk-Based Preventive Controls for Human Food
After Part 1 Online training, you can move to Part 2.
Upon completion of Part 1, you will choose one of the
followings for Part 2 Web-based Instructor-Led 8 hours
training course.
Current Available Web based
8 hours training by Lead Instructor
February 22, Completed
March 22, Completed
April 18, 2019 Completed
May 16, 2019 Completed
June 14, 2019 Completed
July 19, 2019 Completed
August 16, 2019 Completed
September 14, 2019 FULL
September 27, 2019 OPEN
October 25, 2019 OPEN
November 26, 2019 OPEN
December 12, 2019 OPEN
Course runs from 9:00 AM -5:00 PM
Eastern Standard Time by FIC
We will contact you to optimize your cam,
speakers, and microphone etc. before training
Who needs to take this course?

QA Directors and Managers
QA/Production Supervisors
Operations Managers
SQF/BRC Practitioners and Auditors
HACCP Coordinators
Food Safety Technicians
Food Safety Graduates
1
Registration
Online PCQI Part 1+2 Blended
Part1 + Part 2 = $795



Click on here for Registration
FSMA
HACCP
Food Micro
Online
PCQI Human Food
Part 1+2 Blended
Part 1 (Online Self Paced)
Part 2 (1 day Live-Virtual)
To get a certificate, you can use
Online PCQI Human Food Training.

Two Online Training methods are
available
1. PCQI (Part1+Part2) Blended
2. PCQI 2.5 days Live-Virtual Training
Choose One
PCQI Human Food
2.5 days Live-Virtual
2.5 days Live-Virtual









This 2.5 day 100% live-online Preventive Controls for
Human Food course follows the standardized
curriculum designed by the Food Safety Preventative
Controls Alliance (FSPCA) in collaboration with the
FDA.  During this highly interactive video-conference
style training, you will learn the new FDA
requirements for application of hazard analysis and
risk-based preventive controls.  This course will meet
the requirements for a "preventive controls qualified
individual" or PCQI. Practice exercises and training
materials on how to build a FSMA compliant food
safety plan and preventive control program are
provided. Upon successful completion, we will
request the official FSPCA “Preventive Controls
Qualified Individual" certificate issued by AFDO.

Details
Section 1
Defines the contents of the Food Safety
Plan, reviews foundational programs such as GMPs,
provides information about specific hazards and
discusses the underlying principles used in food
safety preventive controls systems. As each principle
is discussed, the class will progressively develop a
Food Safety Plan for a model product produced by a
fictional company.  
Section 2 Practical exercises that introduce the
participants to the process of developing a Food
Safety Plan, including identification of tools and
implementation tasks.
Section 3 Explains the FDA requirements of the
Preventive Controls for Human Food regulation.

2.5 days live-online
September 4,5,6 Completed
September 18,19,20 OPEN
October 16,17,18 OPEN
November 6,7,8 OPEN
November 20,21,22 OPEN
December 4,5,6 OPEN
2.5 days
100% Live-Online
PCQI Training
1
Registration
2.5 days Live-Virtual
2.5 days Live-Virtual fee  $795



Click on here for Registration
2.5 days Live-Virtual Course Agenda
Eastern Standard Time by FIC
We will contact you to optimize your cam, speakers,
and microphone etc. before training

Day 1
8:30 AM
Introduction to the Online Learning Platform
9:00 AM
Course Welcome and Introductions
Introduction to Course & Preventive Controls
Food Safety Plan Overview
10:15 AM Break
10:30 AM
Good Manufacturing Practices & Other Prerequisite Programs
Biological Food Safety Hazards
12:00 PM Break
1:00 PM
Chemical, Physical and Economically Motivated
Food Safety Hazards
2:15 PM Break
2:30 PM
Preliminary Steps in Developing a Food Safety Plan
Resources for Preparing Food Safety Plans
4:30-5:00 PM Quiz

Day 2
9:00 AM
Review and Questions
Hazard Analysis and Preventive Controls Determination
10:15 AM Break
10:30 AM
Process Preventive Controls
12:00 PM Break
1:00 PM
Food Allergen Preventive Controls
2:15 PM Break
2:30 PM
Sanitation Preventive Controls
Supply-Chain Preventive Controls
4:30-5:00 PM
Quiz

Day 3
9:00 AM
Review and Questions
Verification and Validation Procedures
10:15 AM Break
10:30 AM
Recordkeeping Procedures  Recall
11:00 AM
Regulation Overview-cGMP, Hazard Analysis and
Risk-Based Preventive Controls for Human Food
11:30 AM Break
12:00-1:00 PM EXAM
1
OPTION 1
1
OPTION 2
After training by our online instructors, they received PCQI certificates.