Attendees

  • Industry staff wanting to become a Preventive Controls Qualified Individual (PCQI)
  • Site managers 
  • Production supervisors
  • Quality Assurance team members
  • Food safety practitioners
  • Those responsible for or involved in the development and implementation of a food safety plan
2018
FSPCA Registration

 

Value of Course
  • Have the tools and experience to build a food safety plan
  • Trained using the FSPCA standardized preventive controls curriculum, recognized by the FDA as adequate training to meet the the requirements to become a PCQI
  • Have the same training as the FDA Preventive Controls staff 
  • Stay ahead of FSMA and industry standards
  • Understand what are known or reasonably foreseeable hazards 
  • Obtain an in depth understanding of preventive controls
  • Know the difference between validation and verification and when and how to complete both
  • Be able to properly review and maintain required records
  • Have the adequate tools to support food safety objectives and prepare for a FSMA audit

Upcoming Courses

May 15-17, 2019
November 13-15, 2019 

Registration $800


FSPCA logo

 

Day 1 Sessions
8:30am - 4:30pm

 

  • Introduction to Course & Preventive Controls
  • Food Safety Plan Overview
  • Good Manufacturing Practices & Other Prerequisite Programs
  • Biological Food Safety Hazards
  • Chemical, Physical and Economically Motivated Food Safety Hazards
  • Preliminary Steps in Developing a Food Safety plan
  • Resources for Preparing Food Safety Plan

 

Day 2 Sessions

8:30am - 4:30pm

 

  • Hazard Analysis & Preventive Controls Determination
  • Process Preventive Controls
  • Food Allergen Preventive Controls
  • Sanitation Preventive Controls
  • Supply-Chain Preventive Control

 

Day 3 Sessions

8:30am - 12:30pm

 

  • Verification & Validation Procedures
  • Record-Keeping Procedures
  • Recall Plan
  • Regulation Overview: cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food

"Excellent training techniques keeping the group involved and engaged."
-Previous course attendee

Contact Cherney's Team