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Part I
Online Self-Paced
16 Modules to finish
about 10 hours training
Online PCQI Training Human Food
More than 600 attendees successfully finished Online PCQI Training
Two Online PCQI Training methods are available
Procedures to finish
Part 1 and Part 2 for Certificate

Step 1
Part 1 Online course. After registration,
you can begin the course.
You will also receive an automated enrolment
confirmation email for Online Training Part 1.

Step 2
Upon completion of Part 1, you will receive an
enrolment ticket and a completion email
.

Step 3
Send us your the enrolment ticket or completion
email of Part1 to
info@foodhaccp.com or
instructors
You will not be able to take Part 2:
Instructor-Led without providing evidence of
Part 1: Online completion.

Step 4
The Part 2: Instructor-Led course is a review of
the material from the Part 1, address questions
that you may have related to the material in that
course, and complete exercises applying the
knowledge that you gained through the course
materials. 8 hours training

Step 5
Finish Part 2 and Get your PCQI Certificate
Part 2
Online Instructor-Led
8 hours training by FIC
Webcam, microphone and speakers needed
After Part 1 and Part 2 completion,
you will receive an official FSPCA PCQI
Certificate issued by AFDO
Easy, Fast, No Travel, Self Paced Course
Official 16 Modules for Online Self Paced Training
1. Introduction to Course & Preventive Controls
2. Food Safety Plan Overview
3. Good Manufacturing Practices & Other Prerequisite Programs
4. Biological Food Safety Hazards
5. Chemical, Physical and Economically Motivated
Food Safety Hazards
6. Preliminary Steps in Developing a Food Safety plan
7. Resources for Preparing Food Safety Plans
8. Hazard Analysis & Preventive Controls Determination
9. Process Preventive Controls
10. Food Allergen Preventive Controls
11. Sanitation Preventive Controls
12. Supply-Chain Preventive Controls
13. Verification & Validation Procedures
14. Record-Keeping Procedures
15. Recall Plan
16. Regulation Overview: cGMP, Hazard Analysis, and
Risk-Based Preventive Controls for Human Food
After Part 1 Online training, you can move to Part 2.
Upon completion of Part 1, you have to take one of the
followings for Part 2 Web-based Instructor-Led 8 hours
training course.


If you want to change to the Part 2 date, there is $100
charging fee, so you have to be careful if you are going to
choose this date.

Current Available Web based
8 hours training by Lead Instructor

January 10, EST Completed
January 28, EST Completed
February 14, EST Completed
February 25, PST Completed
March 10, EST Completed
March 24, PST Completed
April 21, EST  Completed
May 8, PST Completed
May 22, EST Cancelled
June 12, EST Completed
June 23, EST
Completed
July 7, EST
FULL
July 17, EST OPEN
August 14, EST OPEN
September 4, EST OPEN
October 16, PST OPEN
November 6, EST OPEN
December 4, PST OPEN


Who needs to take this course?

QA Directors and Managers
QA/Production Supervisors
Operations Managers
SQF/BRC Practitioners and Auditors
HACCP Coordinators
Food Safety Technicians
Food Safety Graduates
1
Registration
Online PCQI (Part 1+2 Blended)
Registration fee $798



Click on here for Registration
PCQI Human Food
Part 1+2 Blended
Part 1 (Online Self-Paced)
Part 2 (1 day Live-Virtual)
To get a certificate, you can use Online PCQI
Human Food Training.
Two Online Training options available

OPTION 1
Part 1 (Self Paced)+Part 2 (1 day Live Virtual)
OPTION 2
2.5 days Live-Virtual
PCQI Human Food
2.5 days Live-Virtual
2.5 days Live-Virtual by FIC








This 2.5 day 100% live-online Preventive Controls
for Human Food course follows the standardized
curriculum designed by the Food Safety Preventative
Controls Alliance (FSPCA) in collaboration with the
FDA.  During this highly interactive video-conference
style training, you will learn the new FDA
requirements for application of hazard analysis and
risk-based preventive controls.  This course will
meet the requirements for a "preventive controls
qualified individual" or PCQI. Practice exercises and
training materials on how to build a FSMA compliant
food safety plan and preventive control program are
provided. Upon successful completion, we will
request the official FSPCA “Preventive Controls
Qualified Individual" certificate issued by AFDO.

Details
Section 1
Defines the contents of the Food Safety
Plan, reviews foundational programs such as GMPs,
provides information about specific hazards and
discusses the underlying principles used in food
safety preventive controls systems. As each principle
is discussed, the class will progressively develop a
Food Safety Plan for a model product produced by a
fictional company.  
Section 2 Practical exercises that introduce the
participants to the process of developing a Food
Safety Plan, including identification of tools and
implementation tasks.
Section 3 Explains the FDA requirements of the
Preventive Controls for Human Food regulation.

2.5 days live-online
January 15,16,17 Completed
February 5,6,7, Completed
March 4,5,6, Completed
April 1,2,3, Completed
April 29,30, May 1, Completed
May 27,28,29, EST Completed
June 17,18,19, PST Completed
July 29,30,31, EST OPEN
August 19,20,21, PST OPEN
September 8,9,10, EST OPEN
October 28,29,30, PST OPEN
November 11,12,13, EST OPEN

Course runs from 8:00 AM -5:00 PM
EST or PST by FIC
The instructors will contact you to optimize your
cam,speakers, and microphone etc.
before training
2.5 days
100% Live-Online
PCQI Training
1
Registration
2.5 days Live-Virtual
2.5 days Live-Virtual fee  $895



Click on here for Registration
2.5 days Live-Virtual Course Agenda
Eastern Standard Time by FIC
We will contact you to optimize your cam, speakers,
and microphone etc. before training

Day 1
8:00 AM
Introduction to the Online Learning Platform
9:00 AM
Course Welcome and Introductions
Introduction to Course & Preventive Controls
Food Safety Plan Overview
10:15 AM Break
10:30 AM
Good Manufacturing Practices & Other Prerequisite Programs
Biological Food Safety Hazards
12:00 PM Break
1:00 PM
Chemical, Physical and Economically Motivated
Food Safety Hazards
2:15 PM Break
2:30 PM
Preliminary Steps in Developing a Food Safety Plan
Resources for Preparing Food Safety Plans
4:30-5:00 PM Quiz

Day 2
8:00 AM
Review and Questions
Hazard Analysis and Preventive Controls Determination
10:15 AM Break
10:30 AM
Process Preventive Controls
12:00 PM Break
1:00 PM
Food Allergen Preventive Controls
2:15 PM Break
2:30 PM
Sanitation Preventive Controls
Supply-Chain Preventive Controls
4:30-5:00 PM
Quiz

Day 3
8:00 AM
Review and Questions
Verification and Validation Procedures
10:15 AM Break
10:30 AM
Recordkeeping Procedures  Recall
11:00 AM
Regulation Overview-cGMP, Hazard Analysis and
Risk-Based Preventive Controls for Human Food
11:30 AM Break
12:00-1:00 PM EXAM
1
OPTION 1
1
OPTION 2
After training by our online instructors, they received PCQI certificates.
Certificates after Online Training by FIC
Offline
Online