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FSMA/FSPCA

Preventive Controls for Animal Food

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Option One:

2.5 Days Onsite$899.00 for the first attendee, $849.00 each for each additional attendee.

Option Two:

Blended Course:
Only one day on ZOOM platform after finishing the self-paced online course

Procedures for Blended

Procedures to finish
Part 1 and Part 2 for

Certificate

Option One:

Scheduled Locations In-Person Training:

  1. Interaction and Networking: In-person training provides opportunities for face-to-face interaction with instructors and peers. Networking and building relationships are often easier in a physical classroom setting.

  2. Hands-On Experience: Some subjects or skills are better taught through hands-on experience. In-person training may include practical sessions and real-world scenarios that are challenging to replicate online.

  3. Structured Schedule: For those who benefit from a structured schedule, in-person classes provide a set time and place for learning. This can be helpful for individuals who need routine and accountability.

  4. Immediate Feedback: In a traditional classroom, instructors can provide immediate feedback, answer questions, and address concerns on the spot. This can enhance the learning experience.

  5. Reduced Distractions: In-person training can offer a more focused learning environment, as learners are physically present and may have fewer distractions compared to an online setting.

2.5 Days Onsite and In Person

$899.00 for the first attendee, $849.00 each for each additional attendee.

Schedules

Los Angeles April 14, 15, 16, 2025 – EST

Los Angeles, CA  August 11. 12, 13, 2025 – PST

Los Angeles October 13, 14, 15, 2025 – EST

Locations

Location: Holiday Inn125 Pacific Coast HighwayHermosa Beach, CA  90254

Location: Chicago Temple Building, 77 W Washington St, Chicago, IL 60602

Option Two

ZOOM Virtual live InstructorTraining:

  1. Accessibility: Zoom allows students to participate in live training sessions from virtually anywhere, providing flexibility and access to education for individuals who may not be able to attend in-person classes.

  2. Interactive Learning: Live sessions enable real-time interaction between students and instructors. This allows for immediate clarification of doubts, discussion, and engagement, fostering a more dynamic learning environment.

  3. Cost-Effective: Live online training can be cost-effective for both students and instructors, as it eliminates the need for commuting, accommodation, and physical classroom resources.

  4. Global Reach: With online live training, instructors can reach a global audience, breaking down geographical barriers and creating a diverse learning community.

ZOOM Virtual live InstructorTraining:

$899.00 for the first attendee,

Schedules

February 26, 27, 28, 2025 – EST

June 18, 19, 20, 2025 – PST

December 10. 11, 12, 2025 – EST

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Option Three

**Blended Online Classes:**

1. **Flexibility:** Online classes offer flexibility in terms of time and location. Learners can access materials and participate in discussions at their convenience.

2. **Cost-Effective:** Online courses often cost less than in-person training. There are no commuting expenses, and materials may be available digitally, reducing overall costs.

3. **Accessibility:** People from different locations can participate, opening up opportunities for a diverse group of learners. This is particularly beneficial for individuals with geographical constraints.

4. **Self-Paced Learning:** Online courses often allow learners to progress at their own pace. This is advantageous for those who prefer a self-directed learning approach.

5. **Technology Skills:** Online learning requires basic technology skills. Individuals comfortable with using computers and online platforms may find this mode of learning more accessible.

Procedure for Blended

Blended Course:
Only one day on ZOOM platform after finishing the self-paced online course

Step 1
Part 1 Online course. After registration, you can begin the course. You will also receive an automated enrolment confirmation email for Online Training Part 1.

Step 2
Upon completion of Part 1, you will receive an enrolment ticket and a completion email.
Step 3
Send us your the enrolment ticket or completion contact Alex by calling 310-694-1544 You will not be able to take Part 2: Instructor-Led without providing evidence of Part 1: Online completion.
Step 4
The Part 2: Instructor-Led course is a review of the material from the Part 1, address questions that you may have related to the material in that course, and complete exercises applying the knowledge that you gained through the course materials. 8 hours training
Step 5
Finish Part 2 and Get your PCQI Certificate

After finishing the self-paced online course, present the ticket of completion or email you receive to Alex Kashef, the Lead Instructor, and register for the one day class on ZOOM Virtual Live Classes

Schedules Part 2

2024 / 2025

November 8, 2024, 8:00 A.M. to 5:00 P.M.– EST

December 3, 2024, 8:00 A.M. to 5:00 P.M.– PST

December 17, 2024, 8:00 A.M. to 5:00 P.M.– EST

January 21, 2025, 8:00 A.M. to 5:00 P.M.– EST

January 28, 2024, 8:00 A.M. to 5:00 P.M.– PST

February 4, 2025, 8:00 A.M. to 5:00 P.M.– EST

February18, 2025, 8:00 A.M. to 5:00 P.M.– PST

March 11, 2025, 8:00 A.M. to 5:00 P.M.– EST

March 25, 2025, 8:00 A.M. to 5:00 P.M.– PST

April 8, 2025, 8:00 A.M. to 5:00 P.M.– EST

April 22, 2025, 8:00 A.M. to 5:00 P.M.– PST

May 20, 2025, 8:00 A.M. to 5:00 P.M.– EST

May 27, 2025, 8:00 A.M. to 5:00 P.M.– PST

June 10, 2025, 8:00 A.M. to 5:00 P.M.– EST

June 24, 2025, 8:00 A.M. to 5:00 P.M.– PST

July 15, 2025, 8:00 A.M. to 5:00 P.M.– EST

July 29, 2025, 8:00 A.M. to 5:00 P.M.– PST

August 5, 2025, 8:00 A.M. to 5:00 P.M.– EST

Option In-Plant on-site

 Instructor Training:

In-plant facilities for food safety classes, such as those for PCQI (Preventive Controls Qualified Individual), FSVP (Foreign Supplier Verification Program), and HACCP (Hazard Analysis and Critical Control Points), offer several advantages:

  1. Hands-on Learning: In-plant facilities provide a real-world learning environment where participants can engage in hands-on activities related to food safety practices. This practical experience enhances comprehension and retention of the material.

  2. Customization: In-plant training allows for customization of the curriculum to address specific challenges or requirements of the facility. Trainers can tailor the content to the types of products being produced and the unique processes of the facility.

  3. Convenience: Conducting training on-site eliminates the need for employees to travel to off-site locations, reducing downtime and disruption to operations. This convenience can also encourage greater participation from staff members.

  4. Contextual Learning: Participants can directly apply the concepts learned in the training to their own work environment. This contextual learning increases the relevance and effectiveness of the training, as employees can immediately see how it impacts their daily tasks.

  5. Team Building: In-plant training sessions provide an opportunity for employees from different departments to come together and learn collaboratively. This fosters a sense of teamwork and shared responsibility for food safety throughout the organization.

  6. Cost-Effectiveness: While there may be upfront costs associated with setting up in-plant training facilities or bringing in external trainers, in the long run, it can be more cost-effective than sending employees to off-site training programs. The savings from reduced travel expenses and downtime can outweigh the initial investment.

  7. Continuous Improvement: In-plant training allows for ongoing monitoring and evaluation of food safety practices within the facility. Trainers can provide feedback and guidance based on observations made during the training sessions, helping the organization continuously improve its food safety protocols.

  8. Compliance: Training conducted on-site ensures that all relevant employees receive the necessary certifications and qualifications required by regulatory agencies such as the FDA (Food and Drug Administration) or USDA (United States Department of Agriculture). This helps the facility remain compliant with food safety regulations. 

Overall, in-plant facilities offer a practical, customized, and cost-effective approach to food safety training, enabling organizations to enhance their food safety practices and ensure compliance with regulatory standards.

Email for More information

Email: info@professionalfoodsafety.com

or

call 773-251-5646

Animal Foods PCQI

“The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Animal Food regulation (referred to as the Preventive Controls for Human Food regulation), is intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires that certain activities must be “completed by a “preventive controls qualified individual”. This course developed by FSPCA is the “standard curriculum” recognized by FDA; successfully completing this course is one way to to meet the requirements for a “preventive controls qualified individual.”

Onsite Course

Day 1
Welcome, Introduction, Sign-in – In Class Room Agenda
Preface: Overview and Agenda for Participant Course
Chapter 1: Introduction to Course and Preventive Controls & Exercise
Chapter 2: Current Good Manufacturing Practices
Lunch
Chapter 2: Exercise
Chapter 3: Animal: Food Safety Hazards & Exercise
Chapter 4: Overview of the Food Safety Plan & Exercise
Questions/ Expectations for Day 2
Adjourn
Day 2
Sign in, Questions from previous day
Chapter 5: Hazard Analysis and Preventive Controls Determination
& Exercise
Chapter 6: Required Preventive Management Components
Lunch
Chapter 6: Exercise
Chapter 7: Process Preventive Controls & Exercise
Chapter 8: Sanitation Preventive Controls & Exercise
Questions/Expectation for Day 3
Adjourn
Day 3
Sign-in, Questions from previous day
Chapter 9: Supply-Chain-Applied Controls & Exercise
Chapter 10: Recall Plan & Exercise
Final Questions, Certificates

Blended

Course Content: Part 1. Online, self-paced course consists of 10 modules:
Chapter 1: Introduction to Course and Preventive Controls & Exercise
Chapter 2: Current Good Manufacturing Practices
Chapter 3: Animal: Food Safety Hazards & Exercise
Chapter 4: Overview of the Food Safety Plan & Exercise
Sign in, Questions from previous day
Chapter 5: Hazard Analysis and Preventive Controls Determination
Chapter 6: Required Preventive Management Components
Chapter 7: Process Preventive Controls & Exercise
Chapter 8: Sanitation Preventive Controls & Exercise
Chapter 9: Supply-Chain-Applied Controls & Exercise
Chapter 10: Recall Plan & Exercise

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