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 Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan

Day 2 (8:00AM - 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 (8:00AM -  12:30PM)
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
PCQI, PCHF
Preventive Controls Qualified
Individual for
HUMAN FOOD
Qualified Individual Certification Workshop
The FOOD SAFETY MODERNIZATION ACT IS HERE.
This class fulfills the FDA Requirement for a
PCQI (Preventive Controls Qualified Individual).
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Membership of FoodHACCP
PCQI Human Food
PCQI Training since 2016
More than 1200 attendees successfully finished PCQI training through FoodHACCP.
They received PCQI Certificate which fulfills FDA requirements

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.
After this 2.5 day training, all attendee will be awarded with this certificate.
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