(Nov. 14,15,16) PCQI Training
More than 300 people certified for PCQI Training through FoodHACCP
Qualified Individual Certification Workshop
This class fulfills the FDA Requirement for
a PCQI (Preventive Controls Qualified Individual)
Course (2.5 days) Agenda
Registration start 8:15AM

Day 1 (8:30AM - 5:00PM)
Chapter 1: Introduction to Course
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite
Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical, and Economically Motivated Food Safety
Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan

Day 2 (8:30AM - 5:00PM)
Chapter 7: Hazard Analysis and Preventive Controls Determination
Chapter 8: Process Preventive Controls
Chapter 9: Food Allergen Preventive Controls
Chapter 10: Sanitation Preventive Controls
Chapter 11: Supply Chain Preventive Controls

Day 3 (8:30AM -  2:00PM)
Chapter 12: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures
Chapter 15:Recall Plan
Chapter 16: Regulation Overview—cGMP and Hazard Analysis and Risk
Based Preventative Controls for Human Food
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11th Food Safety Conference
Main Topic: Control Methods for Food Safety/Quality
After training, you will get this certificate.
1

Discount for Early Registration!!!
Seats are limited. Register
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FSPCA Preventive Controls for Human Food

Designed for the Preventive Controls Qualified Individual (PCQI) this
course meets the FDA requirements for FSMA training. A PCQI is a
professional who can manage a Food Safety Plan at a facility in
accordance with the U.S. FDA’s Food Safety Modernization Act. This
person should have successfully completed training in the development
and application of risk-based preventive controls. Join us for this 2.5 day
training program that has been designed and developed by the Food
Safety Preventative Controls Alliance (FSPCA) for the PCQIs in the food
and beverage industry.

At the end of this training program, participants will be able to:
•   Discuss Good Manufacturing Practices and Prerequisite Programs
•   Conduct hazard analysis and determine preventive controls
•   Define process, food allergen, sanitation and supply-chain preventive
controls

•   Discuss verification, validation, recall and recordkeeping requirements
Participants will receive an official FSPCA Preventive Controls Qualified
Individual certificate issued by AFDO after attending this training program.

Training curriculum for Preventive Controls Qualified Individual
This course has been designed by the Food Safety Preventive Controls
Alliance (FSPCA) in collaboration with the FDA. It is taught by a Lead
Instructor for the FSPCA Preventive Controls for Human Food Course.



This course meets the Preventive Controls Qualified Individual
Training requirements. Participants will receive their official FSPCA
Preventive Controls Qualified Person certificate issued by AFDO.
Nov. 17-18
HACCP