Become     a     PCQI!

Course Overview

Get PCQI Certified

This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; upon successful completion of this course, attendees will be issued a Certificate of Training verifying qualified attendees as a PCQI (Preventive Controls Qualified Individual).

Why Certify 

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human 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 PCQI or “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls”.

This course is taught by a Lead Instructor trained by the FSPCA, who has been instructed in how to teach the FDA-recognized standardized curriculum.

Meet the Instructor

Dr. Willette M. Crawford is a leading food microbiologist with over 14 years of experience in food safety that spans both regulatory and industry issues in the primary production and processing arenas. She served as a technical advisor and subject matter expert for the U.S. FDA’s FSMA regulations and international standards, and provided policy and technical support in FDA’s response to foodborne illness outbreaks, recalls, investigations, and import issues. Dr. Crawford is a proven leader in the fresh produce industry, with experience across the entire supply chain, and has held leadership positions for leading companies such as Chiquita Brands International and Green Giant Fresh.

Dr. Crawford has worked in various research disciplines addressing different areas of public and environmental health and has presented her food safety and food defense research internationally as a guest lecturer and at professional meetings and conferences. Her work has included research with the CDC (Center for Disease Control and Prevention), US Dept. of Energy plant pathology research, collaboration with USDA on Listeria monocytogenes in ready to eat foods, and the creation of a Food Defense and Bioterrorism Simulation training tool for public health agencies and the food industry to assess the public health and economic impacts of intentional attacks on the nation’s food supply.

Dr. Crawford is an active member of several industry organizations and serves on various committees such as United Fresh Produce Association’s Food Safety and Technology Council and the International Association for Food Protection’s Fruit and Vegetable PDG. She has authored and reviewed numerous industry and regulatory guidance documents, food safety and microbiology book chapters, and regulatory reports. Additionally she provided instruction for the Institute of Food Technologists Certified Food Scientist Global Certification and serves as a Lead Instructor for the FSMA Preventive Controls Qualified Individual & FSVP training.

Agenda - Day 1

Day 1: 8:00 AM – 5:00 PM

8:00 AM – Registration & Continental Breakfast

8:30 AM – 10:30 AM

  • Introductions
  • Introduction to Course and Preventive Controls
  • Overview of a Food Safety Plan
  • Good Manufacturing Practices and Prerequisite Programs

10:30 AM – Break

10:45 AM – 12:00 PM

  • Good Manufacturing Practices and Prerequisite Programs Continued

12:00 PM – Lunch

1:00 PM – 3:00 PM

  • Biological Hazards Food Safety Hazards
  • Chemical, Physical and Economically Motivated Hazards
  • Preliminary Steps in Developing a Food Safety Plan

3:00 PM – Break

3:30 PM – 5:00 PM

  • Resources for Preparing Food Safety Plans

Agenda - Day 2

Day 2: 8:00 AM – 5:00 PM

8:00 AM – Continental Breakfast

8:30 AM – 10:30 AM

  • Review Day One
  • Hazard Analysis and Preventive Control Determination

10:30 AM – Break

11:00 AM – 12:00 PM

  • Process Preventive Controls

12:00 PM – Lunch

1:00 PM – 3:00 PM

  • Food Allergen Preventive Controls
  • Sanitation Preventive Controls

3:00 PM – Break

3:30 PM – 5:00 PM

  • Supply Chain Preventive Controls
Agenda - Day 3

Day 3: 8:00 AM – 12:30 PM

8:00 AM – Continental Breakfast

8:30 AM – 10:30 AM

  • Review Day Two
  • Record-keeping Procedures
  • Recall Plan

10:30 AM – Break

11:00 AM – 12:30 PM

  • The Regulation (Video)
  • Q&A wrap up

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Date(s) - May 16 - May 18
8:00 am - 5:00 pm



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Includes all course materials, breakfast, lunch, refreshments, and certificate of course completion
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Terms & Conditions
AEMTEK, Inc. reserves the right to determine eligibility of any company and/or individual to attend course, and reserves the right to reject or prohibit any company and/or individual, with or without giving cause. AEMTEK, Inc. also reserves the right to modify or cancel any training course or workshop. In the event of a cancellation, all attendees will be informed as soon as possible, and receive a full reimbursement of course fees only.

Cancellation Terms
Any refund requests received at least 10 days prior to the training course will be fully refunded, minus a processing fee. No refunds will be issued if notice is given less than 10 days prior to course. The attendee's registration may be transferred to a colleague with written notification