Food and beverage

In-Class and Live Online Learning: Preventive Controls Qualified Individuals

A wheat field captured before the setting sun displayed on a tablet for course: Virtual Training: Prevention Controls Qualified Individuals

This training provides a successful in-class or live online learning environment so that the trained PCQI is able to effectively manage risk-based preventive controls within their operations

To meet high demand and constrained budgets of the companies in the food and beverage industry, DNV GL now offers PCQI training in both  in-class and live online environments. Take the course while at work or in your home office!

The course is provided by Food Safety and Preventive Controls Alliance through Institute of Food Safety and Health-trained PCQI trainers in accordance with the 2.5-day schedule prescribed by the FDA.  

This course is specifically designed to follow the requirements set forth by the US Food & Drug Administration (FDA) to meet Food Safety Modernization Act (FSMA) criteria for Preventive Controls Qualified Individual. 

Who Should Attend: 
All food processing company employees interested in achieving qualification for the FDA's PCQI requirement under FSMA. It is also advisable for food safety auditors to complete this course to secure a more credible perspective of the new FSMA requirements, as well as individuals in other areas of the Food & Beverage Supply Chain - storage & distribution, etc. 

Class Hours:
In-Class
8:30 a.m. - 5:00 p.m.

LiveOnline
Day 1 & 2: 8:30 a.m. - 5:00 p.m. CST
Day 3: 8:30 a.m. - 12:00 p.m. CST

Course Highlights: 
Introduction to Preventive Controls 
Food Safety Plan Overview 
GMP's and Other Prerequisite Programs 
Biological Food Safety Hazards 
Chemical, Physical, and Economically Motivated Food Safety Hazards 
Hazard Analysis and Preventive Controls Determination 
Process, Allergen, Sanitation, and Supply Chain Preventive Controls 
Verification, Validation, and Record-keeping Procedures 
Recall Plan 
Regulation Overview 

 Cancellation, Transfer, Substitution, and "No-Show" Policy:

  • More than 30 days to the start date of the course, a registrant may:  

    • Request to cancel a registration and receive a full refund, or
    • Request to transfer to a different class at no charge.  

  • 15-29 days prior to the start date of the course:  
    • Request to cancel a registration and receive a 50% refund, or
    • Request a transfer to a different class and remit a $100 fee to process a transfer.

Less than 15 days prior to the start date of the course (including no-shows on the day of the course), no refunds or transfers are provided.

Substitutions (another person replacing a particular registrant in a course) are permitted at any time without additional charge.

Should DNV GL cancel a schedule course, our liability to course registrants is limited to the amount of the course fee. The registrant would then have the option of a full refund or transfer to an alternative available course (transfer fee is waived in this situation). We recommend that registrants wait until the course date is less than 30 days out before making travel arrangements.

Need more information?

Contact Us

Duration:

3 Days

Additional information:

Google Chrome is a requirement for LiveOnline sessions. Please download prior to the course start date.

To meet high demand and constrained budgets of the companies in the food and beverage industry, DNV GL now offers PCQI training in both  in-class and live online environments. Take the course while at work or in your home office!

The course is provided by Food Safety and Preventive Controls Alliance through Institute of Food Safety and Health-trained PCQI trainers in accordance with the 2.5-day schedule prescribed by the FDA.  

This course is specifically designed to follow the requirements set forth by the US Food & Drug Administration (FDA) to meet Food Safety Modernization Act (FSMA) criteria for Preventive Controls Qualified Individual. 

Who Should Attend: 
All food processing company employees interested in achieving qualification for the FDA's PCQI requirement under FSMA. It is also advisable for food safety auditors to complete this course to secure a more credible perspective of the new FSMA requirements, as well as individuals in other areas of the Food & Beverage Supply Chain - storage & distribution, etc. 

Class Hours:
In-Class
8:30 a.m. - 5:00 p.m.

LiveOnline
Day 1 & 2: 8:30 a.m. - 5:00 p.m. CST
Day 3: 8:30 a.m. - 12:00 p.m. CST

Course Highlights: 
Introduction to Preventive Controls 
Food Safety Plan Overview 
GMP's and Other Prerequisite Programs 
Biological Food Safety Hazards 
Chemical, Physical, and Economically Motivated Food Safety Hazards 
Hazard Analysis and Preventive Controls Determination 
Process, Allergen, Sanitation, and Supply Chain Preventive Controls 
Verification, Validation, and Record-keeping Procedures 
Recall Plan 
Regulation Overview 

 Cancellation, Transfer, Substitution, and "No-Show" Policy:

  • More than 30 days to the start date of the course, a registrant may:  

    • Request to cancel a registration and receive a full refund, or
    • Request to transfer to a different class at no charge.  

  • 15-29 days prior to the start date of the course:  
    • Request to cancel a registration and receive a 50% refund, or
    • Request a transfer to a different class and remit a $100 fee to process a transfer.

Less than 15 days prior to the start date of the course (including no-shows on the day of the course), no refunds or transfers are provided.

Substitutions (another person replacing a particular registrant in a course) are permitted at any time without additional charge.

Should DNV GL cancel a schedule course, our liability to course registrants is limited to the amount of the course fee. The registrant would then have the option of a full refund or transfer to an alternative available course (transfer fee is waived in this situation). We recommend that registrants wait until the course date is less than 30 days out before making travel arrangements.

Food Safety Course Offerings

Competence is one of the first steps toward a systematic approach to manage the safety and sustainability aspects of your food and beverage production.

2022 Public Training Calendar

An Approach to Product Safety Culture

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BRC Global Standard for Food Safety Issue 8: Lead Auditor

This in-depth course will provide an understanding of the Standard in terms of the protocol, requirements, and how to audit effectively.

BRC Global Standard for Food Safety Issue 8: Sites Training

Gain a full understand of the general principles of the standard and how to comply with the requirements.

BRC Global Standard Internal Auditor

Provides the knowledge and skills required to perform audits against BRCGS.

Hazard Analysis and Critical Control Points (HACCP)

Exploratory workshop allows participants to practice development and implementation of a HACCP System based on models

FSSC 22000 Implementation

Applicable to all organizations that manufacture, store and transport food products

SQF Advanced Practitioner

Designed for the current SQF practitioner who is seeking further education on how to improve and maintain their company’s SQF System

ISO 22000:2015 Food Safety Management Auditor/Lead Auditor

Equips students with the knowledge and skills required to perform audits of Food Safety Management Systems against ISO 22000

Preventive Controls Qualified Individuals

Provides a successful in-class or live virtual learning environment so that the trained PCQI is able to effectively manage risk-based preventive controls within their operations