PCQI - Preventive Control Qualified Individual Human Food - Seminar / Kurs von SGS Germany GmbH

•  Introduction to the course
• Food Safety Plan Overview
• Good Manufacturing Practices and Other Prerequisite Programs
• Biological Food Safety Hazards
• Chemical, Physical and Economically Motivated Food Safety Hazards
• Preliminary Steps in Developing a Food Safety Plan
• Resources for Food Safety Plans
• Hazard Analysis and Preventive Controls Determination
• Process Preventive Controls
• Food Allergen Preventive Controls
• Sanitation Preventive Controls
• Supply Chain Preventive Controls
• Verification and Validation Procedures
• Record Keeping Procedures
• Recall Plan
• Preventive Controls Rule Overview

The Current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation are intended to ensure safe manufacturing/processing, packing and holding of food products for human consumption in the United States. The regulation requires domestic and international food facilities (i.e., food manufacturers, processors, packers and distributors) that are registered with the FDA to develop and implement a Food Safety Plan that complies with the requirements and that certain activities must be completed by a "Preventive Controls Qualified Individual" (PCQI).

The PCQI course for human food was developed by the Food Safety Preventive Controls Alliance (FSPCA) and is the only "standardized curriculum" recognized by the Food and Drug Administration (FDA).

The Food Safety Preventive Controls Alliance 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 that are part of the Food Safety Modernization Act.

This 2.5-days course will help the participants to meet the FDA’s PCQI training requirements, understand the requirements of the Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food, and develop and implement the Food Safety Plan according to the Preventive Controls Human Food regulation.

This course is important for those who need to meet the requirements for having a "Preventive Control Qualified Individual" (PCQI) within their organization to demonstrate complience with the regulatory requirements.

• Facilities that manufacture, process, pack or hold human food (21 CFR Part 117)
• Facilities required to register with FDA under Sec.415 of the Food, Drug and Cosmetics Act and exporting to the USA
• Food safety team leaders
• Food safety professionals
• Quality managers and supervisors
• Production / operations managers
• Consultants
• Supply chain management personnel & purchasing managers

Upon successful completion of this course, participants will receive the official FSPCA Preventive Controls Qualified Individual certificates.