PCQI Checklist After an Emergency

First Steps After An Emergency

In emergency situations such as a hurricane, the role of a PCQI goes beyond the daily verification checks of a food safety plan. Upon returning to work, your PCQI checklist after an emergency must have steps to assess all food safety risks associated with resuming operations.

Why the PCQI is Critical

The 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”. A qualified individual is critical and necessary to properly evaluate the safety of your food products after an emergency or crisis situation. Common first steps include:

Verifying the condition of the facility is still fit to produce food safely
For time-temperature controlled foods, verifying temperatures have been properly maintained
Assessing the safety of staff and only resuming operations once adequate employees are available to safely produce food
Contacting your local department of health to let them know you intend on reopening
Verifying incoming and outgoing goods can be safety transported and stored
Verifying utilities are functional, including availability of potable water at appropriate temperatures
Keeping records of food safety checks and product safety evaluations
Most importantly, having the education, training and experience to make risk-based, factual decisions when food safety is in question

If you are concerned about covering all of your bases, the FDA has put together the following Frequently Asked Questions on FSMA.

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We pray for all of our Louisiana and Texas residents as they deal with this current crisis situation and hope that everyone can safely return to normal as quickly as possible.

If you have questions about the next steps you or your company's PCQI should take, please contact us today. We are happy to help you develop your PCQI checklist after an emergency. Stay safe everyone!