S R CONSULTANCY SERVICES

FSPCA Preventive Controls for Human Food

2.5-day classroom training by Lead Instructor Sucharitha G

(Certificate No: #d8a56746)

Training material, Practice exercise, Group activities and many more…

From 16th September 2016, all food processing companies exporting to the USA must comply with
one of the Key FSMA Rules on “Current GMP, Hazard Analysis and Risk Based Preventive Controls for
Human Food”: every facility must have a qualified individual. 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”. This course, developed by the Food Safety Preventive Controls
Alliance (FSPCA), is the “standardized curriculum” recognized by FDA; successfully completing this
course is one-way to meet the requirements for a “PCQI”.
[Grab your reader’s attention with a great quote from the document or use this space to
2.5 daysemphasize
classrooma key
course
point.follows thethisstandardized
To place curriculum
text box anywhere designed
on the bydrag
page, just the it.]
FSPCA in
collaboration with the FDA. During this training, you will learn the new FDA requirements (FSMA) for
application of hazard analysis and risk-based preventive controls.
 S R CONSULTANCY SERVICES

Course Material
Includes;
1. Participant Manual
2. Workbook
3. Case studies
4. Appendix
5. Sample forms & food safety plans
6. Useful resource links from FDA

Sample Certificate

Upon successful completion, of 2.5-day

classroom training you will receive an official
FSPCA Preventive Controls Qualified Individual
Certificate issued by AFDO (Association of
Food and Drug Officials), IFPTI (International
Food Protection Training Institute) & IFSH
(Institute of Food Safety & Health)
 S R CONSULTANCY SERVICES

What is a PCQI?

PCQI stands for a Preventive Controls Qualified Individual. PCQI

means; “a qualified individual who has successfully completed
training in the development and application of risk-based
preventive controls at least equivalent to that received under a
standardized curriculum recognized as adequate by FDA or is
otherwise qualified through job experience to develop and apply
a food safety system”.

Responsibilities of PCQI

Includes;
1. Preparation of the Food Safety Plan
2. Validation of the Preventive Controls
3. Records review
4. Re-analysis of the Food Safety Plan
 S R CONSULTANCY SERVICES

Who should attend?

1. Professionals seeking a way to demonstrate regulatory

compliance, having a PCQI within their organization
2. Organizations exporting to the USA (see examples on the
FDA website)
3. Food Technology students
4. Academicians
5. Importers
6. Food Safety Team Leaders
7. Consultants
8. Personnel responsible for regulatory affairs

Note:
1. Prior knowledge on GMP’s, HACCP and experience in Food Safety Management
Systems is an added advantage in understanding this curriculum.
2. Agenda of the course is as given below;
3.
 S R CONSULTANCY SERVICES

PCQI COURSE AGENDA

DAY - 1

Time Chapter
9:00 Welcome and Introduction
Food Safety Plan Overview
Good Manufacturing Practices and other Pre-requisite Programs
Biological Food Safety Hazards
Chemical, Physical and Economically motivated food safety hazards
Resources for Preparing Food Safety Plan
Hazard analysis and preventive controls determination
18:00 Wrap up

DAY - 2

Time Chapter
9:00 Review and Questions
Process preventive controls
Food allergen preventive controls
Sanitation preventive controls
Supply chain preventive controls
18:00 Wrap up
 S R CONSULTANCY SERVICES

DAY – 3

Time Chapter
9:00 Review and Questions
Verification and Validation Procedures
Record Keeping Procedures
Recall Plan
Regulation overview – cGMP and Hazard analysis and risk based preventive
controls for Human food
Course Summary
Exam (60min)
15:30 Wrap up

(Day 1 and 2) Two short breaks will be taken at suitably convenient times in the morning and
afternoon. An hour will be given for lunch break
(Day 3) One short break will be taken at a suitably convenient time in the morning. An hour will be
given for lunch.
Additional breaks may be taken as long as agreed by participants and tutor, and all learning objectives
are met.
For tutor profile click on below links:
https://www.linkedin.com/in/sucharitha-gorremuchu-a7369814/
https://fspca.force.com/FSPCA/s/lead-instructors?language=en_US&t=1552380974545 and select
country India for profile.