Preventive Controls for Human Food Qualified Individual Training Programs
Qualified Individual Participant Training Courses
Trainings are specific for fresh-cut, packinghouses, cooling operations, and others who pack and/or hold raw agricultural commodities.
February 22-24, 2017
The Preventive Controls for Human Food Regulation requires that certain activities must be completed by a “preventive controls qualified individual” who has “successfully completed training in the development and application of risk-based preventive controls.”
This 2.5 day 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 “preventive controls qualified individual.” The courses are taught by Lead Instructors trained by the FSPCA, who have been instructed in how to teach the FDA-recognized standardized curriculum.
Our Untied Fresh courses will focus on those fresh-cut facilities and operations that pack and/or hold raw agricultural commodities, so they can develop food safety plans that are in compliance with the Preventive Controls for Human Food rule. United Fresh developed specific fresh fruit and vegetable training modules to ensure these courses are relevant the fresh fruit and vegetable industry, while still retaining the FSPCA standardized curriculum.
Those who complete this session will receive a certificate from the Association of Food and Drug Officials (AFDO), International Food Protection Training Institute (IFPTI) and The Institute for Food Safety and Health (IFSH). Upon completion, you will be qualified to meet the standards in the regulation.
Please note, this training does not allow you to train other trainers.
Training Dates: Feb 22-24, 2017
National Agricultural Library – Abraham Lincoln Building
10301 Baltimore Ave. [map]
Beltsville, MD 20705
The PCQI Course will begin at 8:30 am every morning and end by Noon on Friday, Feb. 24. You must attend and participate each day to qualify for the certificate. Training fee includes morning coffee and lunch on Feb 22-23, as well as all course materials and certificate fee.
Cannot Attend in Beltsville, MD? Email Erin Grether if you would like to be notified when other dates/locations are announced in 2017.
FAQs About the PCQI Course
What is The Food Safety Preventive Controls Alliance (FSPCA)?
The FSPCA is a broad-based public-private alliance consisting of key industry, academic, and government stakeholders whose mission is to support safe food production by developing a nationwide core curriculum, training, and outreach programs to assist companies producing human and animal food in complying with the preventive controls regulations. FSPCA was the only organization supported by FDA to develop a training curriculum to qualify attendees to be Preventive Controls Qualified Individuals.
Who is a Preventive Controls Qualified Individual?
A Preventive Controls Qualified Individual applies to those who have successfully completed specific training in the development and application of risk-based preventive controls or is otherwise qualified through job experience to develop and apply a food safety system. § 117.180
How can I become Qualified?
You can become a Preventive Controls Qualified Individual in just 3 days by attending one of our training courses using the FDA recognized FSPCA curriculum!
Is being a Preventive Controls Qualified Individual important?
Yes! Each FDA-registered facility subject to the Preventive Controls Rule for Human Food (including fresh-cut operations, and some packinghouses, coolers and warehouses/distribution centers) must have a food safety plan that has been developed, or the development overseen by a PCQI, who is also responsible for validation of any process preventive controls, record review and reanalysis of the food safety plan.
Why should I participate in this course?
These United Fresh courses are the only ones using models plans created by a team of experts convened by United Fresh, with an emphasis on the food safety controls, most important to packinghouses. This training is tailored for facilities that are required to have a food safety plan under the Preventive Controls Rule, but aren’t traditional “processors.” These example plans will ensure these three courses are relevant to packinghouse companies while still retaining the FSPCA standardized curriculum.
What will I receive from participating?
After completing the course, you will receive a certificate and be qualified to meet the standards in the regulation.