PCQI Training Online
Freshield Food Safety offers PCQI (Preventive Controls Qualified Individual) training online courses using FSPCA curriculum recognized by the FDA. We offer the 2.5 day (20 hours) training course with FSPCA curriculum recognized by the FDA as well as the blended option which also uses FSPCA curriculum recognized by FDA. The PCQI training online course format for both of these options includes:
Background Information in regards to food safety as defined by FSMA
Food Safety Plan development
Regulation and regulatory overview as defined by the FDA
We offer our students engaging and interactive PCQI training that ensures FSMA compliance. We want to help our participants understand preventive controls so that they can properly implement them at their organizations. Students will engage in group exercises as well as discussions to help facilitate comprehension of the material.
The Preventive Controls for Human Food Regulation requires that businesses that manufacture, process, pack, or hold food have a PCQI (Preventive Controls Qualified Individual) available. The PCQI is responsible for the development, implementation, and maintenance of a Food Safety Plan within the Food Safety System as well as all activities associated with this task (i.e. records review, verification, validation, reanalysis, etc). This course is one way to become a PCQI.
PCQI training online is available through Freshield Food Safety as the 2.5 day course as well as the blended course option. PCQI training online is a live format using Zoom.
FSPCA PCQI FAQ’s
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FSPCA is a public and private alliance that supports and promote safe food production by utilizing a core curriculum, training, and outreach programs. All of Freshield Food Safety’s FSPCA PCQI Training programs are registered with the FSPCA. FSPCA’s PCQI Training curriculum is recognized by FDA as adequate to meet regulatory requirements and is one way to become a Preventive Controls Qualified Individual (PCQI).
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FSPCA PCQI Training is a required course for all individuals who manage the food safety systems and methods at their food facility. Taking this training course is one way to ensure compliance with the FSMA (Food Safety Modernization Act) Preventive Controls Rule and to become a Preventive Controls Qualified Individual (PCQI). Taking PCQI training online helps ensure FSMA compliance as well as helping participants learn the development, implementing, and maintenance of a Food Safety System.
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Freshield Food Safety offers public and private FSMA training in both in-person and online formatting. All of these options use FSPCA curriculum recognized by FDA.
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Day 1
8:00 AM- 5:00 PM (ET)
Chapter 1: Introduction to Course and Preventive Controls
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
Chapter 7: Plan Resources for Preparing Food Safety Plans
Day 2
8:00 AM-5:00 PM (ET)
Chapter 8: Hazard Analysis and Preventive Controls
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-chain Preventive Controls
Day 3
8:00 AM-12:00 PM (ET)
Chapter 13: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview - cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
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Day 1
8:00 AM- 5:00 PM (ET)
Chapter 1: Introduction to Course and Preventive Controls
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
Chapter 7: Plan Resources for Preparing Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply-chain Preventive Controls
Chapter 13: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview - cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
Learning Objectives:
Distinguish between Current Good Manufacturing Practices (CGMPs), other prerequisite programs, and preventive controls and where they fit into the framework as defined by the FDA
Understand the hazard analysis process and resources to help conduct an analysis to be used in combination with other concepts learned
Learn concepts needed to build, maintain, and oversee a food safety plan
Course Outline:
Regulatory Overview and Introduction to the Rule
Current Good Manufacturing Practices
Human Food Safety Hazards
Overview of the Food Safety Plan
Hazard Analysis and Preventive Controls Determination
Required Preventive Control Management Components
Process Preventive Controls
Sanitation Controls
Supply-Chain Applied Controls
Recall Plan
