Description

The Food Companies subject to Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA) rule must ensure that their food safety system is developed, implemented and maintained by a Preventive Controls Qualified Individual (PCQI) who has successfully completed PCQI training in the development and application of risk-based preventive controls. The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) is intended to ensure safe manufacturing, processing, packing and holding of food products for human consumption in the United States.

The PCQI course, developed by Food Safety Preventive Controls Alliance (FSPCA), is the “standardized curriculum” recognized by the FDA and delivered by a Lead Instructor for the FSPCA Preventive Controls for Human Food (PCQI) Course. The successful completion of this course is one way to meet FSMA requirement for a preventive controls qualified individual (PCQI). Participants will receive an official FSPCA Preventive Controls Qualified Individual (PCQI) certificate issued by the Associate of Food and Drug Officials (AFDO) after successful completing this training program.

Blended Course Structure:

The Blended FSPCA Preventive Controls for Human Food Course has two parts:

Part 1: Online Self Paced E-Learning course through FSPCA. PART1's cost is $198.

PART1 consists of:

1. Introduction to the FSPCA Human Food Course

2. Food Safety Plan Overview

3. Good Manufacturing Practices & Other Prerequisite Programs

4. Biological Food Safety Hazards

5. Chemical, Physical, and Economically Motivated Food Safety Hazards

6. Preliminary Steps in Developing a Food Safety Plan

7. Resources for Preparing Food Safety Plans

8. Hazard Analysis & Preventive Controls Determination

9. Process Preventive Controls

10. Food Allergen Preventive Controls

11. Sanitation Preventive Controls

12. Supply-Chain Preventive Controls

13. Verification & Validation Procedures

14. Record-Keeping Procedures

15. Recall Plans

16. Regulation Overview

Here is the link to register for part 1:

https://ifpti.absorbtraining.com/#/login

Once you begin the process, you have up to six months to complete the Part 1: Online course. Upon completion, you have six months to complete a Part 2: Instructor-Led course.

Upon completion of Part 1, you will receive an enrolment ticket and a completion email. This completion ticket must be sent to maximen@bquali.com before the start of Part 2 course.

Part 2: Instructor-Led (Live-Virtual)

This 8-hour FSPCA Preventive Controls for Human Food Part2 Online is Instructor-led. During this session, we will take a closer look at a Food Safety Plan to ensure that you are prepared to develop, implement and maintain your own Food Safety Plan to meet the Preventive Controls for Human Food (PCQI) requirements under FDA FSMA rule.