About The Preventive Controls for Animal Food (PCQI Training) Course:
The Preventive Controls for Animal Food course covers the curriculum produced by the Food Safety Preventive Controls Alliance, as approved by the FDA, to inform the public and regulatory personnel of Part 507 of the Food Safety Modernization Act. The Preventive Controls for Animal Food course is intended to ensure safe manufacturing/processing, packing and holding of food products for animal consumption in the United States. The 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, or is otherwise qualified through job experience to develop and apply a food safety system.” 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 “preventive controls qualified individual.” The course is approximately a 20 hour time commitment, but some formats may require more. See below for different course format options.
Who Should Attend?
The Food Safety Modernization Act (FSMA) Final Rule for Preventive Controls for Animal Foods requires that each facility have a written food safety plan and a hazard analysis that were prepared by a Preventive Controls Qualified Individual (PCQI). This course provides training for individuals seeking to be recognized as a PCQI and helps develop the skills needed to create and maintain a food safety plan with a hazard analysis. The curriculum is designed for industry professionals with responsibility for developing and implementing a company's food safety plans. It is suitable for those working in any area of the facility (quality, sanitation, operations, logistics, maintenance, etc), where food safety plans will be used or where knowledge of the rule will be helpful (sales, marketing, upper management).
These courses are best for participants that are new to FSMA or food safety regulations or those that are not comfortable using computer technology to learn. The class runs for 2.5 days (20 hours) and includes direct instruction, small group work, and individual reflection. Current offerings are limited.
This version of the course brings together the best of both worlds. Part 1 is completed online. Part 1 is ran by FSPCA and you must register separately. Once you have completed Part 1, you have six months to complete the in-person Part 2 of the course- this is the part we offer. Part 2 is a one-day (8 hour) training in which we will review the material from the online course and work in small groups to practice the skills necessary for implementing Part 507 of FSMA.
This course is delivered completely online in a synchronous, webinar format. The 20 hour time commitment is split into 5, 4-hour half-day webinars. A combination of direct instruction, small group work, and individual reflection are used. Please check specific software/hardware requirements before registering.
Need something with more flexibility? This course allows you to watch recorded lectures and complete coursework on your own schedule. Weekly discussions on the course content help to solidify the most important learning objectives and get your questions answered from a knowledgeable instructor. These courses typically run monthly. Please check specific software/hardware requirements before registering.