Tuesday-Wednesday, Apr. 9 - 10, 2019 | 8  a.m. - 6 p.m.

A Preventive Control Qualified Individual (PCQI) is a professional who can develop and manage a Food Safety Plan at a facility in accordance with the FDA's Food Safety Modernization Act.  The Food Safety Preventive Controls Alliance (FSPCA) has partnered with the FDA to develop course curriculum to meet the requirements.

This course developed by the FSPCA is the "standardized curriculum recognized as adequate by FDA".  Successfully completing this course is one way to meet the training requirement for a preventive controls qualified individual.  Participants will receive their official FSPCA Preventive Controls Qualified Individual certificate of training upon successful completion of the course.

Why should you attend?

  • Our lead and assistant instructors come with a breadth of experience in the food
    industry, including: regulatory, industry (grocery, restaurant, manufacturing),
    operations, supply chain, inspection, and commercialization.
  • We can focus attention on your company-specific food safety plan development.

Why should you attend?  The breadth of experience of our lead and assistant instructors: regulatory, industry (grocery, restaurant, manufacturing), operations, supply chain, inspection, commercialization, and, we can focus attention on your company-specific, food safety plan development.

At the end of this workshop, participants will be able to have a better understanding of:

  • The role of prerequisite programs
  • Creating a food safety plan
  • The role of prerequisite programs
  • Conducting a hazard analysis
  • Defining and implementing process, food allergen, sanitation and supply-chain preventive controls
  • Verification, validation, recall and record keeping requirements
  • Developing an effective recall plan

Suggested prerequisite classes or experience: HACCP, GMP

Participants are strongly encouraged to bring their company’s food safety plan to work directly with real-world-experience industry experts.  Please note that plans will be kept confidential during one-on-one discussions and not shared among participants.

Lunch, snacks and beverages will be provided.  This training requires attendance and participation during the full two-day duration to receive a certificate of training.

Workshop Topics:

  • Introduction to course and preventive controls
  • Food safety plan overview
  • Good manufacturing practices and other prerequisite 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
  • cGMP and Hazard Analysis and Risk-Based Preventative Controls for Human Food
    (regulation overview)

Cost

CIFT Members $750
Non-Members $850

Save $50/person when registering two or more!

Location

Morton-Barber Learning Center
6827 N High St #10
Worthington, OH 43085

Instructor