PCQI Training Course - FSPCA 2,5 Day Curriculum, Chicago / Naperville

PCQI Training Course - FSPCA 2,5 Day Curriculum, Chicago / Naperville

2,5 days (20 hours) FSPCA Preventive Controls Qualified Individual Course. This course is recognized by FDA as adequate to become PCQI.

By Bart Dobek

Date and time

July 17 · 8am - July 19 · 12pm CDT

Location

BD Training Center

600 W 5th Ave, Suite B Naperville, IL 60563

Refund Policy

Refunds up to 7 days before event
Eventbrite's fee is nonrefundable.

About this event

  • 2 days 4 hours

2,5 days (20 hours) FSPCA Preventive Controls Qualified Individual Training Course. This curriculum is recognied by FDA as adequate to meet requirements of FSMA Preventive Controls for Human Food. In this course, you will learn how to develop, implement and maintain a qualified food safety plan. The course materials are designed to meet training requirements for a Preventive Controls Qualified Individual under Title 21 CFR Part 117.180. During training, you will learn about:

  • Performing hazard analysis of particular types of food
  • Using preventive controls for food safety and monitoring those controls
  • Determining required validation procedures
  • Creating supporting documentation that meets food safety record requirements

Tickets

Frequently asked questions

Is this course recognized by FDA and during GFSI audit?

Yes. This course is a standardized curriculum recognized by FDA as adequate. This course certificate is accepted and recognized during all 3rd party audits.

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Bart Dobek

Bart Dobek

Education and Licences: Master of Science, PCQI / HACCP / FSVP Lead Instructor, Subject Matter Expert and Food Safety Lead Instructor for Insititute for Workforce Education at Saint Augustine College in Chicago, High Risk SQF Consultant

Professional Experience: President of BD Food Safety Consultants LLC, Trainer and Consultant with over 15 years of experience within the industry from USDA and FDA  inspected food sector categories including baking, meat processing, produce processing, prepared meals, ingredients manufacturing, distribution centers and others. 

For more information about Bart and his professional profile please visit his LinkedIn page at