Preventive Controls for Human Foods Training for PCQI Recognition
- Length
- 2.75 days
- Language
- English
- Note
- Please check back for future occurrences of this event.
This training uses the updated curriculum (Version 2.0) developed by the Food Safety Preventive Controls Alliance (FSPCA).
The Preventive Controls Rule requires that each facility have Qualified Preventive Control Individuals (PCQI). A Preventive Controls Qualified Individual “means a qualified individual who has successfully completed training in the development and application of risk‐based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA. The curriculum is designed for food industry professionals who will have responsibility for development and implementation of a company’s Food Safety Plan. It is suitable for those working in any area of the facility where preventive controls will be used (quality, sanitation, operations, logistics, maintenance, etc), or where knowledge of the rule will be helpful (sales, marketing, upper management). No prior training is required.
The 2 ¾ day course provides instruction into the development of a Food Safety Plan as required by FDA as part of the Food Safety Modernization Act. This course is designed to provide the participant training to perform the responsibilities of a “Preventive Controls Qualified Individual” which include overseeing or performing 1) preparation of the Food Safety Plan, 2) validation of the preventive controls, 3) records review, 4) reanalysis of the Food Safety Plan, and other activities as appropriate to the food. This is the updated version of the curriculum (Version 2.0) that was developed by FSPCA (Food Safety Preventive Controls Alliance) and is delivered by Penn State instructors.
This training was developed by FSPCA (Food Safety Preventive Controls Alliance), a broad-based public private alliance created by the U. S. Food and Drug Administration (FDA), and the Illinois Institute of Technology's Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials. It is delivered by certified Penn State instructors who have extensive experience in food processing as well as in food safety instruction.
Guidance Regarding COVID-19
We will follow University and local guidelines and regulations at the time of this event. Individual visitors still bear responsibility for adhering to guidelines and protocols to mitigate the spread of COVID-19.
Please review Penn State's guidelines.
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