Food Safety Training and Consulting Services for Food and Food Related Industries
FDA Approved Curriculum Training: FSPCA Preventive Controls for Human Food
Designed for the Preventive Controls Qualified Individual (PCQI) A PCQI is a professional who can manage a Food Safety Plan at a facility in accordance with the U.S. FDA’s Food Safety Modernization Act. Join us for this 2.5 day training program that has been designed and developed by the Food Safety Preventative Controls Alliance (FSPCA) for the PCQIs in the food and beverage industry.
At the end of this training program, participants will be able to:
• Discuss Good Manufacturing Practices and Prerequisite Programs
• Conduct hazard analysis and determine preventive controls
• Define process, food allergen, sanitation and supply-chain preventive controls
• Discuss verification, validation, recall and recordkeeping requirements
Participants will receive an official FSPCA Preventive Controls Qualified Individual certificate issued by AFDO after attending this training program.
Duration: 2.5 Days/20 hours
Virtual Live classes are listed with EDT, EST, PDT, PST, or MST. This indicates the time zone of the training.
Course Fee $899.00 for the first person and $849.00 for each person thereafter.
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Training curriculum for Preventive Controls Qualified Individual
This course has been designed by the Food Safety Preventive Controls Alliance (FSPCA) in collaboration with the FDA. It is taught by a Lead Instructor for the FSPCA Preventive Controls for Human Food Course.
Participants will receive their official FSPCA Preventive Controls Qualified Person certificate issued by IFPTI
Chapter 1: Introduction to Course and Preventive Controls
Chapter 2: Food Safety Plan Overview
Chapter 3: Good Manufacturing Practices and Other Prerequisite Programs
Chapter 4: Biological Food Safety Hazards
Chapter 5: Chemical, Physical, and Economically Motivated Food Safety Hazards
Chapter 6: Preliminary Steps in Developing a Food Safety Plan
Chapter 7: Resources for Food Safety Plans
Chapter 8: Hazard Analysis and Preventive Controls Determination
Chapter 9: Process Preventive Controls
Chapter 10: Food Allergen Preventive Controls
Chapter 11: Sanitation Preventive Controls
Chapter 12: Supply Chain Preventive Controls
Chapter 13: Verification and Validation Procedures
Chapter 14: Record-keeping Procedures
Chapter 15: Recall Plan
Chapter 16: Regulation Overview—cGMP and Hazard Analysis and Risk Based
Preventive Controls for Human Food
The Temple Building
77 West Washington Street
Chicago IL 60602
Cherry Hill, NJ
The Holiday Inn - Cherry Hill
2175 Marlton Pike
Cherry Hill, NJ 08002
Santa Maria CA
Historic Santa Maria Inn
801 South Broadway
Santa Maria CA 93454
Los Angeles, CA
Holiday Inn Express Hotel and Suites Hermosa Beach
125 Pacific Coast Highway
Hermosa Beach, CA 90254
San Francisco, CA
South San Francisco
275 South Airport Boulevard
South San Francisco, CA 94080
Four Points by Sheridan
22406 Pacific Hwy South
Des Moines WA 98198
Wingate by Wyndham
8950 North Stemmons Fwy
Dallas Love Field
The Visalia Convention Center
303 E. Acequia Ave.
Visalia, CA 9329
Bush Intercontinental Airport
15510 JFK Blvd.
Houston, TX 77061
Phone 281 219 2000
Las Vegas, NV
Orleans Hotel and Casino
4500 West Tropicana Avenue
Las Vegas NV 89103
12401 International Drive
Orlando, FL 32821
1901 East 18th Street
Yuma, AZ 85365
Member and Approved Training Provider.
The Mission of Professional Food Safety is to provide high quality customized food safety consulting, auditing, training, HACCP Plan Assembly and Food Safety Manual Development to Food Processing, Packaging, Storage and Distribution Centers and Service Businesses focusing on the Food Industry.
Accredited and Approved Training Provider for BRC, SQF and the International HACCP Alliance.