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FSPCA Preventive Controls for Human Food - Preventive Controls Qualified Individual Training

Assure safe food production and compliancy to FSMA requirements by providing the necessary training to your Food Safety staff.

With the advent of FSMA and the Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food rule, the food safety management strategies of the past have changed. Food Safety Plans that implement preventive controls when food safety risks are identified by a hazard analysis are mandatory. The Preventive Controls for Human Food rule requires that certain activities be completed by a “preventive controls qualified individual” (PCQI) who has “successfully completed training in the development and application of risk-based preventive controls”.

A PCQI is required to oversee and manage many aspects of your Food Safety Plan.

Deibel Labs provides the food industry with PCQI training courses developed by the Food Safety Preventive Controls Alliance (FSPCA) for FDA. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual”. Participants receive certificates that affirm PCQI training was obtained following a FDA recognized curriculum.

The two-and-a-half-day workshop provides participants with the knowledge that is needed to develop a Food Safety Plan to comply with the Preventive Controls for Human Food regulation. The course content is focused on the food safety activities and documentation that support the development and implementation of a preventive controls Food Safety Plan.

Click here to view a list of our course dates and locations.

At the conclusion of this workshop, participants will have the knowledge and tools to:

  1. Describe the components of a Preventive Controls Food Safety Plan
  2. Recognize the importance of prerequisite programs in a food safety system
  3. Describe biological, chemical, and physical hazards
  4. Conduct a hazard analysis and identify hazards requiring a preventive control
  5. Identify essential preventive controls for those hazards
  6. Discuss allergen preventive controls requirements including accurate labeling and the prevention of allergen cross-contact
  7. Discuss the role of sanitation preventive controls including monitoring, corrections and verification methods
  8. Identify supplier management and verification requirements
  9. Explain the elements of a recall plan
  10. Identify and implement the elements of verification and validation
  11. WHO SHOULD ATTEND

This FDA recognized training curriculum was developed for Food Safety professionals at manufacturing and corporate locations who are either responsible for or participating in the development, implementation and management of facility Food Safety Plans. Attendees should have a fundamental knowledge of Food Safety having had previous GMP, HACCP or academic training.

For more information on PCQI training offered by Deibel Laboratories,
including on-site courses and course registration, please contact Sales at This email address is being protected from spambots. You need JavaScript enabled to view it. (847-329-9900) or visit www.DeibelLabs.com

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Have a question?  Contact our Sales team at This email address is being protected from spambots. You need JavaScript enabled to view it. for information.