PCQI | Preventive Controls Qualified IndividualManufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food Regulation
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 and processing, packing and holding of food products for human consumption in the United States.
FDA now requires that certain activities must be completed by a “preventive controls qualified individual” or PCQI who has “successfully completed training in the development and application of risk-based preventive controls”. Attendees who take this training will learn the skills necessary to be considered a “preventive controls qualified individual” or PCQI.
This is a 2.5 day FSPCA curriculum course that is accepted by the FDA. This course was developed by the FSPCA with input from regulatory, academia, and industry professionals and is the “standardized curriculum” recognized by FDA. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual and will give you a recognized certificate from FSPCA.
Who Will Benefit From Taking This Course
Employees with responsibilities in Quality, Food Safety, HACCP, Regulatory Affairs, Food Production, Maintenance, Safety and any other associates interested in achieving a better understanding of the implementation/maintenance of FSMA Preventive Controls for Human Food. Employees who are part of a food safety or HACCP team and need to gain the knowledge to comply with the new FSMA requirements for human food.
What Skills Can Students Expect To Learn?
Learn how to develop a FSMA compliant food safety plan by gaining an enhanced understanding of the requirements of FSMA Preventive Controls for Human Food and how these requirements apply to your organization. Topics include:
- The current requirements of FSMA Preventive Controls for Human Food and how these requirements help to ensure a safe food supply.
- Current requirements for 21 CFR 117 Good Manufacturing Practices.
- Pre-requisite programs and how they play a supporting role for preventive controls.
- Criteria used to identify food safety hazards and how to properly risk-assess those hazards.
- How to identify and monitor preventive controls.
- Verification, Validation and Record keeping requirements.
- What activities need to be completed by a “Qualified Individual”.
Through course content and exercises, attendees will gain the knowledge and skills to create and manage a food safety plan utilizing the new concepts FDA has asked industry to adopt. With over 20 years of industry experience in food safety, auditing and quality assurance, your instructor will be able to provide clear translation to these new concepts as well as guidance on current industry best practices to comply with regulatory, audit and customer requirements. Attendees will also learn how to make sound, fact-based decisions when conducting a hazard analysis and will be challenged with defending those decisions in order to prepare them for real-world situations.
This training will help attendees to prepare their FSVP program as well as effectively communicate with FDA when questions are asked in regards to the importation of food products into the United States.
Schedule Your Class TodayBecome a Preventive Controls Qualified Individual (PCQI) today.
Learn from a certified instructor with an abundance of food manufacturing experience who can easily deliver the training material and exercises in a clear, yet professional, way. View our list of upcoming FSMA Preventive Controls for Human Food classes below or contact us today to request private training at your facility.
13 - 14 Jun
Tuesday, 100% Online
13 - 14 Jun
Tuesday, University of Holy Cross
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