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PCQI Training

PCQI Training Course by GQC

The PCQI training course was developed by FSPCA (US Food Safety Preventive Controls Alliance), using the FDA-recognised standardized curriculum.

A FSPCA certificate of “Preventive Control for Human Food” training will be issued on successful course completion and signed by AFDO (US Association of Food & Drug Officials) by IFSH (Institute for Food Safety & Health) and IFPTI (International Food Protection Institute).

The US FSMA rule on “Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls” requires certain functions in food manufacturing, including the development of the food safety plan, be conducted or overseen by a Preventive Controls Qualified Individual.

Course topics:

• Introduction to Preventive Controls and Food Safety Plans
• Good Manufacturing Practices and Pre-requisite 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 Plans
• Hazard Analysis and Preventive Controls Determination
• Hazard Analysis Risk-based Preventive Controls
• Process Preventive Controls
• Food Allergen Preventive Controls
• Sanitation Preventive Controls
• Supply‐chain Preventive Controls
• Verification and Validation Procedures
• Record‐keeping Procedures
• Recall Plan
• Regulation Overview – cGMP, Hazard Analysis, and Risk‐Based Preventive Controls for Human Food

This course is aimed at those seeking to meet the training requirements for PCQI, including:

• Quality assurance managers and coordinators
• Manufacturing management
• Food safety leaders
• Production leads
• Sanitation supervisors
• Plant managers
• Safety managers
• Maintenance managers
• Training supervisors
• Lead technicians
• Packaging supervisors and managers
• Regulatory personnel

Prior knowledge of GMPs and HACCP, or experience with food safety systems, is recommended.

What’s included:

• All course materials: Comprehensive workbook with all the presentation slides, sample forms, sample food safety plans, lists of resources.
• Lunch, snacks.
• Certificate.

Cost: €950
Course duration: 20 hours
Day 1: 9am to 5.30pm
Day 2: 9am to 5.30pm
Day 3: 9am to 1pm

 

To find out more about our Preventive Controls Qualified Individual (PCQI) training, contact us today

 

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PCQI Training options

1

2.5 day Course for Preventive Controls Qualified Individual

2

In-House Training for Preventive Controls Qualified Individual

2.5 DAY COURCE FOR PCQI

The United States has new requirements that foods be manufactured, processed, packed or held in accordance with “Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls” (21 CFR 117). The rule specifies that certain functions, including the development of the food safety plan, beconducted or overseen by a Preventive Controls Qualified Individual (PCQI).

FDA funded the Food Safety Preventive Controls Alliance(FSPCA) to develop the standardized curriculum; the curriculum, is the one recognized by FDA.

Global Quality consulting can deliver the standardized FSPCA curriculum to meet the needs of the food industry, therefore, we provide flexibility in relation to how participants can learn this curriculum. We also partner with highly qualified individuals to teach the FDA-recognized standardized curriculum.

KEY POINTS

Who should attend?

  • Potential Preventive Control “Qualified Individual”
  • Facilities that manufacture, process, pack or hold human food (21 CFR Part 117)
  • Facilities required to register with FDA under sec. 415 of the Food, Drug and Cosmetics Act
  • Government employees and inspectors
  • Personnel responsible for the implementation of FSMA
  • Consultants
  • Third party auditors
  • Interested students and third level lecturers, professors.

Key Session Topic

  • Introduction to course and Preventive Controls
  • Food Safety Plan Overview
  • Good Manufacturing Practices and Other Pre-Requisite Programs
  • Biological Food Safety Hazards
  • Chemical, Physical and Economically Motivated Food Safety Hazards
  • Preliminary Steps in Developing a Food Safety Plan
  • Resources for Food Safety Plans
  • Hazard Analysis and Preventive Controls Determination
  • Process Preventive Controls
  • Food Allergen Preventive Controls
  • Sanitation Preventive Controls
  • Supply Chain Preventive Controls
  • Verification and Validation Procedures
  • Record Keeping Procedures
  • Recall Plan
  • Regulation overview cGMP

In-House Training for PCQI

The United States has new requirements that foods be manufactured, processed, packed or held in accordance with “Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls” (21 CFR 117). The rule specifies that certain functions, including the development of the food safety plan, beconducted or overseen by a Preventive Controls Qualified Individual (PCQI).

FDA funded the Food Safety Preventive Controls Alliance(FSPCA) to develop the standardized curriculum; the curriculum, is the one recognized by FDA.

Global Quality consulting can deliver the standardized FSPCA curriculum to meet the needs of the food industry, therefore, we provide flexibility in relation to how participants can learn this curriculum. We also partner with highly qualified individuals to teach the FDA-recognized standardized curriculum.

KEY POINTS

Who should attend?

  • Potential Preventive Control “Qualified Individual”
  • Facilities that manufacture, process, pack or hold human food (21 CFR Part 117)
  • Facilities required to register with FDA under sec. 415 of the Food, Drug and Cosmetics Act
  • Government employees and inspectors
  • Personnel responsible for the implementation of FSMA
  • Consultants
  • Third party auditors
  • Interested students and third level lecturers, professors.

Key Session Topic

  • Introduction to course and Preventive Controls
  • Food Safety Plan Overview
  • Good Manufacturing Practices and Other Pre-Requisite Programs
  • Biological Food Safety Hazards
  • Chemical, Physical and Economically Motivated Food Safety Hazards
  • Preliminary Steps in Developing a Food Safety Plan
  • Resources for Food Safety Plans
  • Hazard Analysis and Preventive Controls Determination
  • Process Preventive Controls
  • Food Allergen Preventive Controls
  • Sanitation Preventive Controls
  • Supply Chain Preventive Controls
  • Verification and Validation Procedures
  • Record Keeping Procedures
  • Recall Plan
  • Regulation overview cGMP

Book now

SCHEDULED EVENTS

There are currently no events scheduled for this course

ON-SITE TRAINING

Get a quote for on-site training

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