Preventive Controls for Human Foods (PCQI Training) will be offered through the Alliance for all Alliance Members and guests. This course is version 2.0 the latest most updated version of the curriculum and reflects the latest thinking of the U.S. Food and Drug Administration.

This PCQI training will offer individuals who will be assuming the role of a Preventive Controls Qualified Individual (PCQI), or for anyone interested in learning more about the requirements for complying with the FSMA rule.

Subpart C of the Preventive Controls for Human Food rule requires that food facilities develop and implement a written Food Safety Plan. All facilities in the United States and all around the world that are subject to Subpart C must have a trained PCQI available to perform the requisite duties or oversee the responsibilities for compliance. Most facilities that register with the FDA fall under the rule.

PCQI Courses offered through the Alliance for Advanced Sanitation will be taught Lead Instructors who have a wealth of knowledge and experience in developing food safety plans, administering them, performing risk assessment, auditing, and managing food safety systems for very large and multinational companies as well as smaller entities.

Course Formats

All courses use the standardized curriculum and use the latest versions.

Live Online courses will be taught via Zoom and Live In-Person training is offered at a physical location. We recommend training more than 1 person at each facility and for each company. Team trainings can be arranged on site for companies that wish to train teams of employees.

Course Materials

Electronic course handbooks, worksheets and digital resources will be provided to all participants. If students wish to obtain physical copies of books and other materials these may be ordered (fee required) and require 7-10 days to be shipped to you.

Contents

This course covers the following topics as required by the standardized curriculum.

• Background of the regulation and guidance

• Preventive Controls for Human Food regulation

• Good Manufacturing Practices and other Prerequisite Programs

• Biological Food Safety Hazards

• Chemical, Physical, and Economically Motivated Food Safety Hazards

• Preliminary Steps in Developing a Food Safety Plan

• Hazard Analysis and preventive Controls Determination

• Process, Food Allergen, Sanitation and Supply Chain Preventive Controls

• Resources for identifying hazards and developing Food Safety Plans

• Verification and Validation Procedures

• Food Allergen Preventive Controls

• Record-keeping Procedures

• Recall Plans

• Group Exercises

• Knowledge Checks

• Final Assessment

Why Take this PCQI Training?

• Learn how to perform the responsibilities of the PCQI, including how to identify hazards, develop controls and develop the Food Safety Plan.

• This course uses the FSPCA standardized curriculum and is taught by FSPCA Lead Instructors for PC Human Foods V.2.0 program.

• All students who successfully complete the course receive the Association of Food and Drug Officials (AFDO) and International Food Protection Training Institute (IFPTI/FSPCA) certificate

• Taking this course is one way to meet that requirement, and your certificate will show that you have been trained under the FSPCA standardized curriculum.