Course Overview

REGISTRATION DEADLINE: Wednesday, April 10th at 12:00 PM
Note: Due to the official course materials needed,
late registration cannot be accommodated

4Weeks6Days21Hours

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 Preventive Controls for Human Food 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.

The Regulation 

The Preventive Controls for Human Food regulation (also known as the Current Good Manufacturing Practice, Hazard Analysis, and Risk-based 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.

Related Workshops

The FSPCA Preventive Controls for Human Food course does not serve as a replacement for, nor cover all aspects of, basic cGMP and HACCP training. Many participants find it helpful to have a refresher in cGMPs and HACCP before taking this course. Please consider attending our cGMP & HACCP certification workshop, offered in March, in conjunction with this course.

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 adviser 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.

Course Agenda
Day 1:
Wednesday, April 24th, 2019
 8:00 AM Registration & Continental Breakfast
 8:30 – 10:30 AM Introductions
Introduction to Course and Preventive Controls
Overview of a Food Safety Plan
Good Manufacturing Practices and Prerequisite Programs
 10:30 – 10:45 AM Coffee Break & Networking
 10:45 – 12:00 PM Good Manufacturing Practices and Prerequisite Programs Continued
 12:00 – 1:00 PM Lunch Sponsored by AEMTEK
 1:00 – 3:00 PM Biological Hazards Food Safety Hazards
Chemical, Physical and Economically Motivated Hazards
Preliminary Steps in Developing a Food Safety Plan
 3:00 – 3:15 PM Break
3:15 – 5:00 PM Resources for Preparing Food Safety Plans
Day 2:
Thursday April 25th, 2019
8:00 AM Registration & Continental Breakfast
8:30 – 10:30 AM Review Day One
Hazard Analysis and Preventive Control Determination
 10:30 – 11:00 AM Coffee Break & Networking
 11:00 – 12:00 PM Process Preventive Controls
 12:00 – 1:00 PM Lunch Sponsored by AEMTEK
 1:00 – 3:00 PM Food Allergen Preventive Controls
Sanitation Preventive Controls
 3:00 – 3:15 PM Break
3:15 – 5:00 PM Supply Chain Preventive Controls
Day 3: 
Friday April 26th, 2019
8:00 AM Registration & Continental Breakfast
8:30 – 10:30 AM Review Day Two
Record-keeping Procedures
Recall Plan
 10:30 – 11:00 AM Coffee Break & Networking
 11:00 – 12:30 PM The Regulation (Video)
Q&A wrap up

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Date/Time
Date(s) - Apr 24 - Apr 26
8:00 am - 5:00 pm

Location
AEMTEK

Bookings

Bookings are closed for this event. Please contact training@aemtek.com for any questions.