BLENDED

FSPCA Preventive Controls for Human Food (PCQI) Course

8 Hours Self-Paced +  1 Day Live-Virtual

Course Duration: 8:00 a.m. - 5:00 p.m.   

Time Zone Conversion
8:00 a.m. CT = 9:00 a.m. ET / 6:00 a.m. PT
8:00 a.m. PT = 11:00 a.m. ET / 10:00 a.m. CT

System Requirements:  Webcam, microphone and speakers

This two-part Preventive Controls for Human Food course follows the standardized curriculum designed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA.

This comprehensive training equips you with the necessary skills and knowledge to ensure safe manufacturing, processing, packing, and holding of food products for human consumption in the United States.

By taking this course, participants will learn how to implement a food safety plan by conducting hazard analysis and implementing risk-based preventive controls in accordance with FDA requirements.

This course offers flexibility and convenience, allowing you to learn all the material at your own pace and then schedule the instructor-led review session.

 

What's Included

Official FSPCA Certificate issued by AFDO

FSPCA Course Participant Manual

FSPCA Exercise Workbook

Fillable forms and model food safety plans

FIC Food Safety Plan Schematic

Access to FIC's Private Resource Centre

 

 

Tax and Certificate Fee Included

Contact us if you need any help with registration

888.406.5554 Ex. 1
info@food-industry.ca

Course Instructors

Sonia Akbarzadeh, Founder of FIC

Sonia Akbarzadeh

 Chemical Engineering
Food Safety Trainer FSPCA Lead Instructor
Nima Saidi, Food Safety Trainer

Nima Saidi

Food Science
Food Safety Trainer FSPCA Lead Instructor

Sonia's outstanding contributions have secured her in the "FSPCA 1,000 Club".

This club recognizes FSPCA Lead Instructors who have collectively trained over 1,000 FSPCA course participants across the four FSPCA training curricula; PCQI for Human Food, Animal Food, FSVP and IAVA, leading to the issuance of FSPCA certificates.

Topics

  • FDA Preventive Controls for Human Food Regulation overview

  • Food safety plan optional and required components

  • Good Manufacturing Practices (GMPs) and other Prerequisite Programs (PRPs)

  • Biological, chemical, physical, and economically motivated food safety hazards

  • Preliminary steps in developing a food safety plan

  • Resources for developing food safety plans

  • Hazard analysis and preventive controls determination

  • Process, sanitation, allergen, and supply chain preventive controls, Recall plan

  • Verification and validation procedures

  • Record-keeping procedures

Course Structure

Part 1: Self-Paced Online
Once enrolled in Part 1, you will receive an automated confirmation email and shortly after, an email with your login information to start the course. Upon completion of Part 1, you will receive an enrollment ticket and a completion email from IFPTI so you can attend Part 2. Present your Part 1 enrollment ticket to us prior to attending to a Part 2 class. 

  • Estimated time: 8-12 hours

  • Covers all 16 modules of the standard 2.5-day training

  • Topics include Food Safety Plan Overview, Hazard Analysis, GMPs, Prerequisite Programs, Preventive Controls, Food Safety Hazards, Verification & Validation, Regulation Overview, and Recall Plans.

Part 2: Live-Virtual Instructor-Led 
Instructor-Led course is a review of the material from Part 1. We will address questions that you may and complete exercises applying the knowledge that you gained from the course materials. In order to receive the Certificate of training from FSPCA, you must complete Part 1 Online before the Part 2 class.

  • 1-day session (8 a.m. to 5 p.m.)

  • A review of material from Part 1

  • Completes required exercises to test knowledge of the material

Who Needs To Take This Course

  • U.S. Food manufactures, processors, packers, holders, and distributors.

  • Food exporters to the U.S.

  • QA Directors and QA Managers

  • QA/Production Supervisors

  • Operations Managers

  • SQF Practitioners 

  • BRC Professionals

  • HACCP Coordinators

  • Food Safety Technicians

  • Auditors

  • Food Science Graduates

  • Food Safety Consultants

  • Compliance officers

  • Regulatory Affairs Specialists

Frequently Asked Questions (FAQs)

What is FSPCA Preventive Controls for Human Food Training?

It is a standardized training curriculum created by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with and recognized by the FDA. This comprehensive training program is provided by Food Industry Consulting (FIC) and is designed to educate individuals on FDA requirements for manufacturing, processing, packing, and holding of food products for human consumption in the United States. 

Will I become a PCQI by taking the PCQI training?

Yes, upon successful completion this training, one will gain an FSPCA certificate of completion that will empower them to become Preventive Controls Qualified Individual (PCQI) who is responsible for developing and overseeing food safety plans for human food as required by Preventive Controls for Human Food regulation, under the Food Safety Modernization Act (FSMA).

What does PCQI stand for?

PCQI stands for Preventive Controls Qualified Individual. In the context of food safety and regulatory compliance, a PCQI is an individual who has successfully completed training in accordance with the requirements of the Food Safety Modernization Act (FSMA). The PCQI is responsible for overseeing the development, implementation, and maintenance of a food safety plan that meets the preventive controls requirements specified by FSMA regulations. 

What is the PCQI’s role?

The role of the PCQI is critical in ensuring that food facilities identify and address potential hazards in their production processes to prevent foodborne illnesses and ensure the safety of food products. 

Who is the PCQI training designed for?

The FSPCA curriculum is designed for food industry professionals involved in the manufacturing, processing, packing, or holding of human food products. This includes individuals responsible for developing, implementing, and managing food safety plans at covered facilities. FIC’s PCQI training is great for anyone who wants to expand their knowledge on food safety as well as to gain a refresher on the basics.

What is FSPCA?

FSPCA stands for the Food Safety Preventive Controls Alliance. It is a public-private partnership established to develop industry-specific training and resources for compliance with the Food Safety Modernization Act (FSMA) regulations.

What is FSPCA's mission?

The mission of FSPCA is to assist the food industry in meeting the requirements of FSMA by developing training courses, guidance documents, and other resources to support the implementation of preventive controls for human and animal food safety.

Is PCQI for Human Food training recognized by the FDA?

Yes, the PCQI for Human Food training provided by FIC, is a standardized curriculum created by the FSPCA and recognized by the FDA as meeting the training requirements for a PCQI who is responsible for implementing a food safety system.

Is the PCQI for Human Food training interactive?

Yes, FIC’s PCQI for Human Food training is designed to be interactive to enhance learning and engagement. The training often includes group discussions, case studies, hands-on activities, and practical exercises to reinforce key concepts and facilitate knowledge retention. 

Is PCQI for Human Food training considered a standard requirement for food industry professionals?

Yes, PCQI for Human Food training is considered a standard requirement for food industry professionals who are responsible for developing and overseeing food safety plans at covered facilities under FSMA regulations. Having a PCQI on staff is essential for compliance with FSMA requirements.

What are the benefits of interactive PCQI for Human Food training?

  • Enhanced engagement and participation: Interactivity keeps participants engaged and encourages active participation in the learning process.
  • Improved knowledge retention: Hands-on activities and practical exercises help reinforce key concepts and facilitate better retention of information.
  • Real-world application: Interactive elements, such as case studies and role-playing exercises, allow participants to apply learned concepts to real-world scenarios, preparing them for practical implementation in their roles.
  • Enhanced collaboration and teamwork: Group discussions and collaborative activities foster teamwork and encourage participants to learn from each other's experiences and perspectives.

Can PCQI for Human Food training be customized to meet specific organizational needs?

Yes, many training providers offer customizable PCQI for Human Food training programs that can be tailored to meet the specific needs and requirements of individual organizations within the food industry. Customization options may include focusing on specific industry sectors, addressing unique challenges, or incorporating organization-specific policies and procedures.

Who needs to attend PCQI Training?

Individuals responsible for developing, implementing, and maintaining a food safety plan that meets the requirements of FSMA's preventive controls regulations should attend this training. This typically includes quality assurance managers, food safety managers, regulatory personnel, and others involved in food safety management.

What are the key topics covered in PCQI Training?

  • Overview of FSMA and its requirements
  • Good Manufacturing Practices (GMPs) and other prerequisite programs
  • Hazard analysis and risk-based preventive controls
  • The development of a food safety plan
  • Monitoring, corrective actions, and verification activities
  • Record-keeping requirements
  • FDA inspection and compliance procedures

How long does FSPCA PCQI Training typically last?

FSPCA PCQI Training courses span two and a half days, with a total of 20 hours of instruction. The training can be conducted in-person or online, depending on the provider.

Is FSPCA PCQI Training required by law?

While the FDA mandates that covered facilities must have a PCQI responsible for developing and overseeing the food safety plan, there is no specific requirement to attend FSPCA PCQI Training. However, completing this training is highly recommended as it provides comprehensive guidance on meeting FSMA requirements.

What is an FDA Food Safety Plan?

An FDA Food Safety Plan is a documented system that identifies potential food safety hazards in a food manufacturing process and outlines preventive controls to mitigate these hazards. It is a fundamental requirement under FSMA for covered facilities.

What are preventive controls?

Preventive controls are measures implemented to prevent or significantly minimize the occurrence of food safety hazards that could affect the safety of manufactured food products. These controls can include process controls, food allergen controls, sanitation controls, and supplier controls, among others.

Who needs to have an FDA Food Safety Plan?

Covered facilities under FSMA are required to have an FDA Food Safety Plan. This includes facilities that manufacture, process, pack, or hold human food. Exemptions may apply to certain types of facilities, such as very small businesses or those subject to other specific regulations.

 What are the key components of an FDA Food Safety Plan?

  • Hazard analysis to identify and evaluate potential hazards associated with the food production process
  • Preventive controls to mitigate identified hazards
  • Monitoring procedures to ensure preventive controls are consistently implemented
  • Corrective actions to address deviations from established preventive controls
  • Verification activities to confirm that preventive controls are effective
  • Record-keeping to document the implementation and effectiveness of the food safety plan

How often should an FDA Food Safety Plan be reviewed and updated?

FDA Food Safety Plans are required to be reviewed at least every 3 years or whenever there are significant changes in the process, product, or any other factors that may affect food safety. Regular reviews ensure that the plan remains current and effective in addressing potential hazards.

Are there specific templates or formats for an FDA Food Safety Plan?

While the FDA provides guidance documents and templates for developing a food safety plan, there is no one-size-fits-all format. The plan should be tailored to the specific operations and hazards of each facility. However, adherence to FDA guidance can help ensure that the plan meets regulatory requirements.

How does the FDA Food Safety Plan relate to other food safety programs, such as HACCP?

While Hazard Analysis and Critical Control Points (HACCP) is a systematic approach to food safety, the FDA Food Safety Plan builds upon HACCP principles by incorporating additional requirements specified under FSMA. The FDA Food Safety Plan expands the scope of hazard analysis to include intentional adulteration, allergen controls, and other FSMA-specific considerations.

Can a third-party consultant assist in developing an FDA Food Safety Plan?

Yes, many facilities choose to engage third-party consultants with expertise in food safety and regulatory compliance to assist in developing their FDA Food Safety Plan. These consultants can provide valuable guidance in conducting hazard analyses, designing preventive controls, and ensuring compliance with FSMA requirements.

What are the consequences of not having an FDA Food Safety Plan or failing to comply with its requirements?

Failure to develop or implement an FDA Food Safety Plan in accordance with FSMA requirements can result in regulatory action by the FDA, including warning letters, fines, product recalls, and injunctions. Non-compliance may also damage a company's reputation and erode consumer trust. It's essential for covered facilities to prioritize food safety and regulatory compliance to mitigate these risks.

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