Preventive Controls for Human Food (Version 2.0)
(PCQI v2.0 Course)

Duration: 3 days (In-Person / Virtual), 9:00 am – 5:00 pm
Course Fee: $825.00 CAD ($595.00 USD)
Date Offered | Duration | Delivery | Location |
---|---|---|---|
Feb 21-23, 2024 (v1.2) | 2.5 days (Wed - Fri) | In-Person | Mississauga, Ontario Canada |
May 22-24, 2024 (v1.2) | 2.5 days (Wed - Fri) | Instructor-led / Virtual | Zoom Classroom |
Jun 17-21, 2024 (v1.2) | 周一至周五 8am-12pm-北京时间 | 讲师在线中文授课 | 网络会议软件 (Zoom) |
Aug 21-23, 2024 (v1.2) | 2.5 days (Wed - Fri) | In-Person | Mississauga, Ontario Canada |
Nov 20-22, 2024 (v1.2) | 2.5 days (Wed - Fri) | Instructor-led / Virtual | Zoom Classroom |
Mar 24-26, 2025 (v2.0) | 3 days (Mon-Wed) | Instructor-led / Virtual | Zoom Classroom |
Course Description & Agenda
To comply with the U.S. FDA Food Safety Modernization Act (FSMA) Preventive Controls for Human Food regulation, each covered food facility must have at least one Preventive Controls Qualified Individual (PCQI) to prepare and oversee the written food safety plan to ensure the preventive controls are capable of controlling identified hazards.
This 3-day FSPCA Preventive Controls for Human Food (PCHF) Version 2.0 course developed by the FSPCA is the “standardized curriculum” recognized by U.S. FDA. Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual (PCQI)” under the FDA/FSMA Preventive Controls for Human Food Regulation.
The following agenda is covered during this course, including peer interaction in a live classroom environment, frequent opportunities for review, and classroom exercises designed to provide learning opportunities for understanding the Preventive Controls for Human Food regulation requirements.
Chapter 1 – Food Safety Plan Overview for Preventive Controls for Human Food
Chapter 2 – Current Good Manufacturing Practice and Prerequisite Programs for Human Food
Chapter 3 – Biological Food Safety Hazards for Human Food
Chapter 4 – Chemical, Physical, and Economically Motivated Food Safety Hazards for Human Food
Chapter 5 – Preliminary Steps in Developing a Food Safety Pan for Human Food
Chapter 6 – Hazard Analysis for Human Food
Chapter 7 – Preventive Controls Determination for Human Food
Chapter 8 – Process Preventive Controls for Human Food – Parameters and Values, Including Critical Limits
Chapter 9 – Process Preventive Controls for Human Food – Monitoring and Corrective Action
Chapter 10 – Process Preventive Controls for Human Food – Verification and Record keeping
Chapter 11 – Food Allergen Preventive Controls for Human Food
Chapter 12 – Sanitation Preventive Controls for Human Food
Chapter 13 – Supply-Chain Preventive Controls for Human Food
Chapter 14 – Food Safety Plan Implementation and Management for Human Food
Chapter 15 – Recall Plan for Human Food
Chapter 16 – Regulation Overview – cGMP, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
The course is taught by FSPCA Lead Instructors to deliver the U.S. FDA-recognized “standardized curriculum”. After successful completion of this training program, you will receive an official FSPCA “Preventive Controls for Human Food” certificate issued by the Association of Food and Drug Officials (AFDO), which is one way to fulfill the FDA requirements for a “Preventive Controls Qualified Individual” (PCQI)
Registration
The course fee includes course materials (participant manual with all presentation slides and lesson content, food safety plan templates, fillable food safety plan forms, resource materials and exercise workbook), and an official PCQI certificate recognized by U.S. FDA. Applicable taxes are not included.
The training classes (in-person) are held in the GTA area near Dixie Road and Hwy 401 in Mississauga, just next to Toronto and Brampton, Ontario. View map
If you wish to take this course, but cannot attend in person, or to request onsite training, please contact us.

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