This is a four-day workshop, four hours each day, over four weeks.

3 - 7 p.m. each day.

Day 1-Tuesday, July 10, 2018

Day 2-Tuesday, July 17, 2018

Day 3-Tuesday, July 24, 2018

Day 4-Tuesday, July 31, 2018

This course is designed for food processors who are starting from scratch or need help navigating through writing their food safety plan.  Food safety plans are required for FSMA as part of your best defense to prevent food safety issues with your food product(s).

This workshop will train you and your team on a best practice approach to your food safety plan including templates that will be used in the workshop to build your plan as you go.

Our lead instructors will not just provide the templates, but will train on the construction and management going forward. Each company operates differently, but the templates are flexible enough to fit your needs. The instructors will be available to provide assistance to attendees as well with questions you have. For example, “How do I determine if products should be grouped or split within my food safety plan?” which is a huge question to consider before getting started.

This workshop will be conducted by PCQI Lead Instructors and PCQI consultants that have gained their training through the Food Safety Preventive Controls Alliance (FSPCA).

There will be hands-on break out sessions that will allow attendees to develop FDA Food Safety Plans under the guidance of PCQI Lead Instructors and consultants.

Please Note:

  • PCQI Training is required before you attend the workshop. Don't have your certificate of training in PCQI? No worries, check out our upcoming course. 
  • Students are required to bring a laptop computer that has the software to allow them to open and edit Microsoft Office files.
  • Course materials will be provided in electronic format.
  • Pre-course work will be required and sent at a later date.

Workshop is limited to 10 attendees, register today!


Eric R Eggly, PointSeven Studios

Shari Plimpton, Ph.D.
Vice President, Director of
Food Industry Programs

Eric R Eggly, PointSeven Studios

Stacy Vernon
Project Manager

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Gina Kramer
Executive Director
Savour Food Safety International


Barb Hunt
Savour Food Safety International


Tara Riley
Director of Food Safety and Quality
Savour Food Safety International


AIF/NOCK; 13737 Middleton Pike (SR 582); Bowling Green, OH 43402. Contact 419-535-6000, ext. 117 for more information.


$950 per company.