PCQI Training Online

Freshield Food Safety offers PCQI (Preventive Controls Qualified Individual) training online courses using FSPCA curriculum recognized by the FDA. We offer the 2.5 day (20 hours) training course with FSPCA curriculum recognized by the FDA as well as the blended option which also uses FSPCA curriculum recognized by FDA. The PCQI training online course format for both of these options includes:

  1. Background Information in regards to food safety as defined by FSMA

  2. Food Safety Plan development

  3. Regulation and regulatory overview as defined by the FDA

We offer our students engaging and interactive PCQI training that ensures FSMA compliance. We want to help our participants understand preventive controls so that they can properly implement them at their organizations. Students will engage in group exercises as well as discussions to help facilitate comprehension of the material.

The Preventive Controls for Human Food Regulation requires that businesses that manufacture, process, pack, or hold food have a PCQI (Preventive Controls Qualified Individual) available. The PCQI is responsible for the development, implementation, and maintenance of a Food Safety Plan within the Food Safety System as well as all activities associated with this task (i.e. records review, verification, validation, reanalysis, etc). This course is one way to become a PCQI.

PCQI training online is available through Freshield Food Safety as the 2.5 day course as well as the blended course option. PCQI training online is a live format using Zoom.

PCQI Training online FSPCA logo

FSPCA PCQI FAQ’s

  • FSPCA is a public and private alliance that supports and promote safe food production by utilizing a core curriculum, training, and outreach programs. All of Freshield Food Safety’s FSPCA PCQI Training programs are registered with the FSPCA. FSPCA’s PCQI Training curriculum is recognized by FDA as adequate to meet regulatory requirements and is one way to become a Preventive Controls Qualified Individual (PCQI).

  • FSPCA PCQI Training is a required course for all individuals who manage the food safety systems and methods at their food facility. Taking this training course is one way to ensure compliance with the FSMA (Food Safety Modernization Act) Preventive Controls Rule and to become a Preventive Controls Qualified Individual (PCQI). Taking PCQI training online helps ensure FSMA compliance as well as helping participants learn the development, implementing, and maintenance of a Food Safety System.

  • Freshield Food Safety offers public and private FSMA training in both in-person and online formatting. All of these options use FSPCA curriculum recognized by FDA.

  • Day 1

    8:00 AM- 5:00 PM (ET)

    Chapter 1: Introduction to Course and Preventive Controls

    Chapter 2: Food Safety Plan Overview

    Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs

    Chapter 4: Biological Food Safety Hazards

    Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards

    Chapter 6: Preliminary Steps in Developing a Food Safety Plan

    Chapter 7: Plan Resources for Preparing Food Safety Plans

    Day 2

    8:00 AM-5:00 PM (ET)

    Chapter 8: Hazard Analysis and Preventive Controls

    Chapter 9: Process Preventive Controls

    Chapter 10: Food Allergen Preventive Controls

    Chapter 11: Sanitation Preventive Controls

    Chapter 12: Supply-chain Preventive Controls

    Day 3

    8:00 AM-12:00 PM (ET)

    Chapter 13: Verification and Validation Procedures

    Chapter 14: Record-keeping Procedures

    Chapter 15: Recall Plan

    Chapter 16: Regulation Overview - cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food

  • Day 1

    8:00 AM- 5:00 PM (ET)

    Chapter 1: Introduction to Course and Preventive Controls

    Chapter 2: Food Safety Plan Overview

    Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs

    Chapter 4: Biological Food Safety Hazards

    Chapter 5: Chemical, Physical and Economically Motivated Food Safety Hazards

    Chapter 6: Preliminary Steps in Developing a Food Safety Plan

    Chapter 7: Plan Resources for Preparing Food Safety Plans

    Chapter 8: Hazard Analysis and Preventive Controls

    Chapter 9: Process Preventive Controls

    Chapter 10: Food Allergen Preventive Controls

    Chapter 11: Sanitation Preventive Controls

    Chapter 12: Supply-chain Preventive Controls

    Chapter 13: Verification and Validation Procedures

    Chapter 14: Record-keeping Procedures

    Chapter 15: Recall Plan

    Chapter 16: Regulation Overview - cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food

Learning Objectives:

  • Distinguish between Current Good Manufacturing Practices (CGMPs), other prerequisite programs, and preventive controls and where they fit into the framework as defined by the FDA

  • Understand the hazard analysis process and resources to help conduct an analysis to be used in combination with other concepts learned

  • Learn concepts needed to build, maintain, and oversee a food safety plan

Course Outline:

  • Regulatory Overview and Introduction to the Rule

  • Current Good Manufacturing Practices

  • Human Food Safety Hazards

  • Overview of the Food Safety Plan

  • Hazard Analysis and Preventive Controls Determination

  • Required Preventive Control Management Components

  • Process Preventive Controls

  • Sanitation Controls

  • Supply-Chain Applied Controls

  • Recall Plan

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