FSPCA Preventive Controls for Human Food
PCQI Course

Duration: 2.5 days, In-Person (Mississauga/Toronto)

Day one & two: 8:30 am – 5:00 pm, day three: 8:30 am – 12:30 pm

Course Fee: US $795.00
(US $60 FSPCA Certificate fee is included)

Date OfferedDurationDeliveryLocation
Apr 25, 26, 27, 20222.5 days (Mon - Wed)In-PersonMississauga, ON Canada
Jun 27, 28, 29, 20222.5 days (Mon - Wed)In-PersonMississauga, ON Canada
Aug 29, 30, 31, 20222.5 days (Mon - Wed)In-PersonMississauga, ON Canada
Oct 24, 25, 26, 20222.5 days (Mon - Wed)In-PersonMississauga, ON Canada

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 2.5-day 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.

Day one (8:30 am – 5:00 pm)

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 Preparing Food Safety Plans

Day Two (8:30 am – 5:00 pm)

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

Day Three (8:30 am – 12:30 pm)

Chapter 13 – Verification and Validation Procedures
Chapter 14 – Record-keeping Procedures
Chapter 15 – Recall Plan
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 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.

The training classes 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 at your facility, please contact us