IEH Academy

Preventive Controls for Human Food - PCQI Training (FSPCA)

Course details

TBD

849.00

20 hrs.

Dr. Peyman Fatemi

The course curriculum is based on the guidelines from the Food Safety Preventive Controls Alliance (FSPCA) in conjunction with the FDA. Group panels & discussions will be utilized through virtual breakout rooms which will reinforce knowledge and allow students to share experiences.

Overview

The course curriculum is based on the guidelines from the Food Safety Preventive Controls Alliance (FSPCA) in conjunction with the FDA. It is an online, instructor-led course spanning 5 days (4 hours per day). Provisions have been made to allow group work & discussions through the use of virtual breakout rooms. These activities will reinforce knowledge and allow students to share experiences. Participant attendance and engagement will be monitored during the course. Certification after the courses requires that participants be present for all FSPCA modules.
Individuals who complete the course will receive a certificate of completion accredited by FSPCA and AFDO.
Under the current FDA preventive controls for human food rule domestic and foreign facilities producing human food must develop and implement a food safety plan based on conducting a hazard analysis and identifying appropriate risk-based preventive controls. The written food safety plan must be prepared, or its preparation overseen, by one or more PCQIs (preventive controls qualified individuals). The rule (current Good Manufacturing Practice, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation § 117.3) defines the PCQI as: “A qualified individual who has 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.”
To become a PCQI an individual must complete 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 have acquired equivalent knowledge through job experience).

Agenda

Students will progress through a series of modules that address the following subject matters:

  1. Overview of applicable food regulations
  2. Elements of a food safety plan
  3. Good Manufacturing Practices (GMPs) and Prerequisite Programs (PRPs)
  4. Biological food safety hazards
  5. Chemical food safety hazards
  6. Physical food safety hazards
  7. Economically motivated food safety hazards
  8. Available resources for preparing food safety plans
  9. First steps in developing a food safety plan
  10. Performing a hazard analysis
  11. Determining which preventive controls are appropriate: (Process preventive controls, Sanitation preventive controls, Food allergen preventive controls)
  12. Supply-chain preventive controls
  13. Preventive control verification and validation procedures
  14. Record-keeping practices
  15. Recall plan overview

Who Should Take this Course?

This course is for the person(s) at a food facility who will be responsible for developing, implementing, and modifying the facility’s food safety plan in the role of being a PCQI, or for anyone else at the facility who wishes to know more about the preventive controls for human food final rule and the elements that a Food Safety Plan must-have. Individuals who believe that they are qualified to be a PCQI based on work experience, or who have other food safety certifications (e.g. HACCP, SQF, etc.), may still consider taking this course to ensure that their knowledge is equivalent to that received under a standardized curriculum recognized as adequate by FDA, and to demonstrate equivalency by receiving a training certificate.

Individuals who may wish to take this course include:

  • Directors/Vice Presidents/Managers of Food Safety
  • Plant Managers
  • Production Managers/Leads
  • Training Managers
  • Quality Assurance Managers and staff
  • Sanitation Managers
  • Ingredient Suppliers
  • Supply Chain Managers
  • Operations & Maintenance Managers

Benefits and Learning Objectives

  • Understanding the similarities and differences between HACCP (Hazard Analysis and Critical Control Point) and FSP (Food Safety Plan)
  • Learning how to identify appropriate process preventive controls (PCs), and specifying critical limits that will control identified hazards
  • Learning where other preventive controls (PCs) such as prerequisite programs, sanitation, supplier specifications, environmental monitoring, and allergen plans fit into a food safety plan and how to set parameters and values for each PC to control identified hazards
  • Learning about the monitoring of critical limits and PC parameters and values to ensure that the process stays in control
  • Understanding what verification and validation are, and how they are applied to show that PCs are being applied and working as intended
  • Understanding how to develop and implement documents and records to demonstrate that the food safety plan is operating effectively
  • Provide training using an FDA-recognized standardized curriculum
  • Qualify students who meet the training criteria as Preventive Control Qualified Individuals
  • Provide an FSPCA, AFDO accredited PCQI certificate

Schedule

5/9/2022 – 5/13/2022 – a five day workshop 

Enrollment for first quarter of 2022 available in training portal.

Registration and Payment

To register for this course, please visit our training portal.

Course Instructor

Dr. Peyman Fatemi

Vice President, Technical Services - IEH Laboratories & Consulting Group

Dr. Peyman Fatemi joined IEH as the Vice President of Technical and Regulatory Services in 2019. He received his Ph.D. in Food Science and Microbiology from Penn State University, and his MS in Food Science and BS in Microbiology from The University of Georgia. Dr. Fatemi has helped develop food safety programs and held leading roles within multiple food categories. Before joining IEH, he was the Vice President of Scientific Affairs at The Acheson Group. Before that, at Unilever Foods NA he supported food safety programs for multiple product categories such as Peanut Butter, beverages, sauces, snack bars, and frozen and refrigerated foods. At Smithfield Foods he served as the head of the corporate laboratory group, and at Earthbound Farms as the director of food safety. He has been an invited speaker within several national and international groups such as the FDA, USDA/FSIS, IFT, IAFP, and multiple Industry Groups.