In order to comply with FSMA's Preventive Controls for Human Food rule, a facility must have a Preventive Controls Qualified Individual (PCQI) to handle key responsibilities. Successfully completing this course is one way to meet the requirements for a PCQI and you will receive a certificate with the FSPCA seal. This course was developed by the Food Safety Preventive Controls Alliance (FSPCA) and is the only “standardized curriculum” recognized by FDA.
Understand Preventive Controls (PC) regulations as they apply to your facility and facilities of your suppliers (foreign and domestic)
Learn how to develop a food safety plan, including preventive controls and a supply chain program
Acquire knowledge necessary to implement preventive controls and food safety system in your plant
WHO SHOULD ATTEND?
QA/QC Managers, QA/QC Employees, Supplier Control Managers/Employees, Production Supervisors/Employees, Regulators, Auditors, Food Safety Team Leaders, Senior Management who wish to be involved in Food Safety/QA, and others who have food safety responsibilities and wish to participate in food safety team or take this course.
Melissa Calicchia, Chief Scientist, Food Microbiological Laboratories
Charlie Kalish, Managing Member, Food Safety Guides; Director of Food Safety, UC San Diego Extension︱FSPCA Lead Instructor for Human Food, Animal Food & FSVP