FSPCA Preventive Controls for Human Food (PCQI) Version 2.0

FSPCA Preventive Controls for Human Food (PCQI) Version 2.0

Food Safety Preventive Controls Alliance (FSPCA) has updated their standardized training curriculum for FSMA's Preventive Controls for Human Food (PCHF) rule that is recognized by the FDA for design and implementation of robust, risk-based Food Safety plans.

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Learning Objectives:

• Understand the requirements necessary to comply with the FDA’s Preventive Controls Food Safety Plan
• Satisfy the FDA training requirement for the Preventive Controls Qualified Individual (PCQI) in developing, implementing and overseeing the food safety plan
• Learn how to develop food safety plans based on a step-by-step analysis of a model product and process

What's Changed:

• Incorporates FDA’s updated Guidance to help design a better food safety plan
• Key element that was missing in V1.0 is the linkage to HACCP which has now been strengthened to ensure compliance with programs such as CODEX
• Curriculum is more dynamic and provides practical examples for the industry

Agenda: Download

Who Should Attend:

•    Anyone needing to be a Preventive Control Qualified Individual (PCQI)
•    Food Safety/HACCP team members
•    It if has been more than 4 years since you have taken the course 
•    Refresher training to gain new insights for improving your current Preventive Control Food Safety plan

Prerequisites:

None. Knowledge of Good Manufacturing Practices is recommended.

Instructor-Led Live

Price: $850

This 22 hour course provides an understanding of the key regulatory requirements under the Preventive Controls for Human Foods Rule and the responsibilities of the Preventive Controls Qualified Individuals (PCQI). This course is the only training curriculum for this rule which is recognized by the FDA.

NEW 2.0 VERSION
$850
English

FSMA Preventive Controls for Human Food Training - April 2025

-
8:30am-1:30pm MT
Instructor-Led Live Available
NEW 2.0 VERSION
$850
English

FSMA Preventive Controls for Human Food Training - May 2025

-
8:30am-5:00pm CT
Instructor-Led Live Available
NEW 2.0 VERSION
$850
Spanish

FSMA Preventive Controls for Human Food Training - June 2025

-
8:30am-1:30pm PT
Instructor-Led Live Available
NEW 2.0 VERSION
$850
English

FSMA Preventive Controls for Human Food Training - June 2025

-
8:30am-1:30pm PT
Instructor-Led Live Available
NEW 2.0 VERSION
$850
English

FSMA Preventive Controls for Human Food Training - July 2025

-
8:30am-1:30pm PT
Instructor-Led Live Available
NEW 2.0 VERSION
$850
English

FSMA Preventive Controls for Human Food Training - July 2025

-
8:30am-5:00pm ET
Instructor-Led Live Available
NEW 2.0 VERSION
$850
Spanish

FSMA Preventive Controls for Human Food Training - Aug. 2025

-
8:30am-1:30pm PT
Instructor-Led Live Available
NEW 2.0 VERSION
$850
English

FSMA Preventive Controls for Human Food Training - Sept. 2025

-
8:30am-1:30pm CT
Instructor-Led Live Available
NEW 2.0 VERSION
$850
English

FSMA Preventive Controls for Human Food Training - Oct. 2025

-
8:30am-1:30pm PT
Instructor-Led Live Available
NEW 2.0 VERSION
$850
English

FSMA Preventive Controls for Human Food Training - Nov. 2025

-
8:30am-5:00pm MT
Instructor-Led Live Available
NEW 2.0 VERSION
$850
Spanish

FSMA Preventive Controls for Human Food Training - Nov. 2025

-
8:30am-1:30pm PT
Instructor-Led Live Available
NEW 2.0 VERSION
$850
English

FSMA Preventive Controls for Human Food Training - Dec. 2025

-
8:30am-1:30pm PT
Instructor-Led Live Available

Private Group

Classroom / Virtual

SCS trainers can provide an interactive webinar for your team – engage associates and partners from multiple facilities! We will also come to your facility for in-person training as permitted by COVID-19 restrictions.

Recommended for groups of 6 or more. Choose from a wide range of courses or a customized training.

Contact us to discuss options, get a quote and schedule a training for your team.

What Our Clients Think

  • The PCQI training provided an excellent foundation in preventive controls. I found the collaborative breakout rooms especially valuable, where we worked together on hazard analysis for specific ingredients. The trainer is clearly experienced and knowledgeable in food science, bringing real-world expertise to the course material.

    Kelly Knight - Press & Vinegar Supervisor

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