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FSPCA Preventive Controls Qualified Individual – Houston, TX
From Tuesday, August 14, 2018
To Thursday, August 16, 2018
Contact This email address is being protected from spambots. You need JavaScript enabled to view it.

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

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



Deibel Labs was founded by Dr. Robert Deibel in the 1970’s. Dr. Deibel is one of the original pioneers of HACCP. Along with several other iconic microbiologists, he expanded the program from its original three HACCP principles to the seven principles we recognize today. He developed the first “HACCP Short Course” and taught it to industry leaders in the early 1970’s. We are proud of this history and continue this excellent tradition in the classes we teach today. With the advent of FSMA and the Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation, the food safety paradigms of the past have now changed. HACCP is now viewed as just one step in a company’s overall Food Safety Plan, along with other key food safety systems that “prevent” potential hazards as identified in the Hazard Analysis. The Preventive Controls for Human Food regulation 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”.

As of September 19, 2016, FSMA compliance is expected for much of the FDA regulated food industry. A PCQI is required to oversee and manage many aspects of your Food Safety Plan.


Deibel Labs is proud to continue in our historic role as leaders in Food Safety Program training by providing the food industry with PCQI training courses developed by the Food Safety Preventive Controls Alliance (FSPCA) for FDA. Four Deibel Labs associates attended FSPCA lead instructor training, and as a result, are Food Safety Preventive Controls Lead Instructors. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual”. At the completion of the course, participants will receive certificates that affirm PCQI training was obtained following a FDA recognized curriculum.

This two-and-a-half-day workshop will provide 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.

The FSPCA is a consortium formed by the FDA and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH). They developed a training program that provides essential food safety knowledge and tools necessary for food manufacturers to begin the process of building their Food Safety Plans

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


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 taken previous GMP, HACCP or academic training. In advance of PCQI training, a good review of GMPs is offered on line by Cornell University http://gmptraining.aem.cornell.edu/.


Our trainers are experts in Food Safety Science and the development of Preventive Control Programs.

Charles Deibel, President of Deibel Laboratories, Inc., an internationally- recognized firm providing food safety testing, quality control evaluations, scientific consulting and training to leading food manufacturers, as well as family run operations. As an industry advocate, Charles has testified before the House Energy and Commerce Committee on important food safety concerns. He worked with the Department of Justice to help shape the legal case against Peanut Corporation of America and testified as an expert witness during the trial. As a consultant, Charles uses his broad industry experience and scientific knowledge to aid clients in recovering from bacterial remediation events as well as acting as a liaison between state health labs and his clients during the remediation process. Charles is a Certified HACCP Alliance Lead Instructor, a recognized Process Authority, an expert in pathogen remediation in plants, and conducts microbial challenge studies, process validations, shelf life determinations and GFSI system development for Deibel clients. He is also a FSPCA PCQI Lead Instructor.

Dr. Laurie Post, Director of Food Safety and Regulatory Affairs, has spent over 30 years in the food industry as a Food Microbiologist and Food Safety professional. She is an expert in pathogen control programs for low moisture foods and processes. Dr. Post is the author of numerous publications and has chaired the microbiological food safety committees of the International Life Sciences Institute and GMA. Dr. Post joined Deibel Labs after a 27- year career at Mars Inc. where she was Senior Manager – Microbiology and Food Safety for Mars Global Chocolate. As our Director of Food Safety and Regulatory Affairs, she is able to provide expert consulting services to our clients in the development of Preventive Control programs required by FSMA regulations. Dr. Post is a FSPCA PCQI Lead Instructor. Additionally, she is a Certified HACCP Alliance Lead Instructor and conducts Micro 101 short courses.

Brian Farina, Senior Director of Client and Technical Services, is responsible for overseeing and advising the Technical Services department in the planning of a variety of special projects. These include (but are not limited to) process validations, inoculated pack studies, and shelf life studies. He also assists clients with a variety of food safety concerns and serves as a Processing Authority for a variety of food industries including, confectionery, nut, and high acid/acidified foods. Additionally, Brian is a Certified HACCP Alliance Lead Instructor and conducts laboratory based Micro 101 courses, as well as custom courses for specific client needs. He is also a FSPCA PCQI Lead Instructor.

Dr. Kristen A. Hunt, Director of Technical Services, is a Certified HACCP Alliance Lead Instructor and SQF practitioner with a background in lab management and education. She is experienced in auditing, environmental monitoring design, and crisis management for clients. At Deibel Labs, her current primary responsibilities include providing leadership to the Technical Services Team and coordinating, performing and evaluating high priority projects including but not limited to shelf- life studies, inoculation studies, and process validation projects. Additionally, Dr. Hunt provides guidance to clients regarding regulatory issues, process authority expertise, processing deviations, and the evaluation of food products, food safety, food quality, quality control and assurance, and sanitation. She is also a FSPCA PCQI Lead Instructor.


Day 1 (8:30am - 5:00pm) Day 2 (8:30am - 5:00pm) Day 3 (8:30am - 12:00pm)

Introduction to Course and Preventive Controls

Food Safety Plan Overview

Review and Questions

Hazard Analysis and Preventive Controls Determination

Verification and Validation Procedures

Record-keeping Procedures

Break Break Break

Good Manufacturing Practices and Other Prerequisite Programs

Biological Food Safety Hazards

Process Preventive Controls


Recall Plan

Regulation Overview -
cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food

Lunch Lunch Lunch

Chemical, Physical and Economically Motivated Food Safety Hazards

Food Allergen Preventive Controls  
Break Break  

Preliminary Steps in Developing a Food Safety Plan

Resources for Preparing Food Safety Plans

Sanitation Preventive Controls

Supply-chain Preventive Controls



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

Location Houston, TX
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