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Part I
Online Self Paced
16 Modules to finish
You can finish Part I within 10 hours.
Online PCQI Training Human Food
(Blended PCQI Training)
This two-part (Part 1, and Part 2)  course follows the standardized curriculum designed by the Food Safety
Preventative Controls Alliance (FSPCA) in collaboration with the FDA.  During this 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, you will receive an official FSPCA “Preventive Controls Qualified Individual"
certificate issued by AFDO.
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
You will not be able to take Part 2: Instructor-Led
without providing evidence of Part 1: Online
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
Feb. 22, 2019 Available
March 22, 2019 Available
April 18, 2019 Available
Step 5
Finish Part 2 and Get your PCQI Certificate
Food Micro
Part 2
8 hours course
You need Webcam, microphone and speakers.
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 will choose one of
the followings for Part 2 Web-based Instructor-Led 8
hours training course.

Current Available Web based
8 hours training by Lead Instructor

Feb. 22, 2019 FULL
March 22, 2019 OPEN
April 18, 2019 OPEN

Course runs from 9:00 AM -5:00 PM
Eastern Standard Time USA by FIC
We will contact you to optimize your cam,
speakers, and microphone etc. before training
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
Registration Form
Part 1 and Part 2
Total $675
Registration fee includes
Electronic workbook and manual with the presentation slides
and resources
Fillable forms and sample food safety plans
FSMA Food Safety Plan Schematic
FSPCA Certificate issued by AFDO
3 digits for Visa, Master, 4 digits for AMEX
Zip/Postal Code
Please choose email address and
password to set up your login for Part 1.
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Clicking the Submit button means that you are accepting our policy
Payment Policy: Payment for public courses is due upon registration. Course
registration is not official until payment is received. FoodHACCP accepts Visa,
Mastercard, Discover, and American Express. If another method of payment is required,
please contact
Travel Arrangements: Lodging and travel costs are not included in the course fee.
The individual attending the course must make their own travel arrangements.
Cancellation/Transfer Policy: Substitutions are welcome anytime; however please
notify us as soon as possible to make the necessary changes
Early Cancellations: More than two weeks, prior to the course date will be issued a
refund less a 25% processing charge.
Late Cancellations: Less than two weeks prior to the course date are not issued a refund
Program Cancellation: FoodHACCP reserves the right to cancel or postpone a program
due to unforeseen circumstances. Should this occur, you will be notified as soon as
possible. All effort will be made to notify participants at least two weeks before the
scheduled events. If FoodHACCP Training & Education cancels a course, your entire
registration fee 100% will be refunded.
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